Cranberry recipes with Susan Steffan

Paula Sands Live

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Susan Steffan demonstrates how to make two cranberry dishes for the holidays.

 

Cranberry & Orange Port Sauce

1 bag fresh cranberries

1/3 c orange juice

2 Tablespoons fresh orange zest, 2 oranges

¾ c sugar

¼ tsp cinnamon

2/3 c port wine

2 Granny Smith apples, chopped (average sized apples)

 

In a saucepan over medium heat, bring first four ingredients to a low boil for 5 minutes.  Add apples and cook until cranberries have all popped and apples are soft, about another 5 minutes.  Add port and cook for another minute or two until sauce is thickened.  Let cool, pour into a decorative bowl and chill to serve.

No-cook Cranberry Relish

1 bag cranberries

1 thin-skinned orange

1 c sugar

½ c walnuts

 

Place all ingredients in a food processor and process until finely chopped.  Refrigerate for 24 hours.  Will keep for 2 weeks.  Mix leftovers with equal parts of mayo for a spread on turkey sandwiches.

Thanksgiving Brownie

1 c butter, melted

3 c white sugar

1 T vanilla extract

5 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1/2 tsp salt

1/2 tsp baking soda

6 oz chopped semisweet chocolate (or 1 cup chocolate chips)

2 T orange zest

Preheat oven to 350 degrees. Melt butter. Lightly grease a 9 x 13 pan. Whisk flour and cocoa together with soda and salt. Combine butter, sugar and vanilla in a large bowl and mix. Beat in eggs one at a time, mixing well. Gradually stir in flour and cocoa mixture on low speed.  Fold chips and zest into batter. Spread in pan.  Bake 20 – 25 minutes.  Cool on a wire rack.  Cut in squares and top with left-over cranberry sauce. 

 

 

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