Cranberries fresh

infinityjrc, May 7, 9:11am
Hi I bought some shrink wrapped NZ cranberries, and I am keen to make something nice with them, does anyone have any nice cranberry recipes please?

elliehen, May 7, 9:53am
Blueberry muffins? Substituting cranberries? ?

deus701, May 7, 10:10am
angel food cake

jaybee2003, May 13, 12:52pm
Cranberry Ricotta Tart [GLUTEN FREE TOO]: This looks very impressive, but is so easy - and divine tasting!

Ingredients:Base: 2 C almonds, 6 T Brown Sugar, 1/4 C melted butter.
Filling: either 1 c fresh cranberries [or blueberries, raspberries] or 2/3C dried cranberries moistened in 1/2 c apple juice or water.
2 C ricotta cheese[if cheese is watery, drain through paper towels laid in a colander for an hour or so. Watery cheese = watery tart], 1/2 C sugar, 2 eggss. 1/2 tsp vanilla, 2 Tablespoons flour - gluten free or ordinary.

Preheat oven to 180 C. Prepare tin: Bottomless or use your easy removable flan base tins - grease and line with paper.

Crust: 2 Cups almonds, ground in food processor - I left them a wee bit chunky/nutty, rather than ground to fine flour, 6 Tablespoons brown sugar [packed]. 1/4c butter, melted.
Add brown sugar to the almonds in the whizz, pour in the melted butter and pulse till mixed. Tip out into paper flan tin, and press firmly to base and sides.

Filling: Drop 2/3 - 1 C cranberries on top of prepared uncooked base. [Could use blueberries, blackberries, raspberries]. Mix [ by hand] 2 Cups ricotta cheese, 1/2 C sugar, 2 eggs, 1/2 tsp vanilla, 2 Tablespoons flour [ordinary or gluten free]. Pour over cranberries, spreading out so mixture is even. Bake 45 minutes, or until cheese is golden brown. Leave to cool. Serve cold.

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