Cranberries . . .
Posted By: Mimi on 2007-11-19
In Reply to: Do You Have a Secret Ingredient? - Special?
I love cranberries. I started using mulling spice teabags to spice. I used to use whole spices, cinnamon sticks, allspice and cloves, but they are so hard to fish out. Any spice tea will do, like Celestial Seasonings Bengal Spice. I just put 3 teabags in the water before I add the cranberries and leave them in until ready to serve. I make them at least the day before. I also like blueberries or rasberries, which is great served warm over vanilla ice cream. Yum.
Did you know that if you want a sweeter sauce let most of the berries pop. The ones left unpopped are the very tart berries.
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Cranberries in dressing sm
I put finely chopped fresh cranberries in my Pepperidge Farm Seasoned Bread Stuffing (here in NE). It is a dried bread with stuffing flavoring in which I added cranberries chopped in my food chopper. I also substituted either apple juice or orange juice for the water. I did at one time use Swanson chicken broth instead of water but since I gave up greasy food, I could taste the grease, so I substitute juice. I also sometimes add raisins. People love my stuffing. I bake it separately in a casserole dish for about 45 min. at 350 or until the top starts to brown a little (not too brown). I also add finely chopped celery and 1 small finely chopped onion, 1 stick of low-fat margerine or butter (the butter does not taste greasy).
Look at this Southern Dressing with Cranberries
http://www.mycookingblog.com/post/1-empebi/6916/Southern-Cornbread-Dressing-with-Cranberries
:) I feel that way, too. Cranberries don't grow down here!
To me, true dressing has only cornbread in it, too. No white bread. :)
there is also a jello with fresh cranberries receipe
my mom and aunt use to make. can add walnuts or leave it plain.
True southern, never had dried cranberries in dressing.
Yuck!
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