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Posts Tagged cranberries

Cranberry Upside Down Muffins

From your kitchen:
2 cups all-purpose flour
1/2 cup granulated white sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted and cooled
1 cup prepared cranberry sauce

Preheat oven to 400 degrees F. Place rack in the middle of the oven. Spray, with a non stick vegetable spray, 12 muffin tins. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, mix together the milk, egg, vanilla extract, and melted and cooled butter. Add the milk and egg mixture to the flour mixture. Stir just until combined. Do not over mix the batter or the muffins will be tough when baked. Evenly divide the cranberry mixture among the 12 well greased muffins cups and then evenly spoon the batter over the cranberry sauce. Place in the oven and bake for about 15 to 20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool for about 2 minutes, and then invert them onto a cooling rack so the the cranberry topping is face up.



Cranberry Orange Jam

From your share:
16 ounces of fresh cranberries (if you have a package in the freezer – can use them straight out of the freezer – no problem)
1 medium apple, peeled, cored, grated (any variety apple you have will do but tarter apples have more natural pectin which helps thicken the jam)

From your kitchen:
Juice and zest of 1 orange (juice should be about ½ cup – add water or orange juice if necessary to bring up to a  1/2 cup)
1 cup superfine sugar (Regular would be fine too)
2 tablespoons orange liqueur (optional)

Put all ingredients, except liqueur, in a medium saucepan on medium heat – bring to a boil, then keep at a low boil for about 15 minutes. Intermittently, you’ll hear the cranberries popping.
Mix often to check for thickening. If cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice.
Taste for sweetness and flavor at about 10 minutes, and if desired, add in the orange liqueur. Cook for another 5 minutes, take off heat and use a wooden spoon or potato masher to break up most of the chunks.  Put in jars and refrigerate. Should last about 2 weeks or you can freeze some for later use.




Cranberry Orange Marmalade

3 1/2 pounds navel oranges (about 6 medium)
1 1/2 cups water
3 cups sugar, divided
1 (12-ounce) package fresh cranberries


Carefully remove rind from 3 oranges using a vegetable peeler, making sure not to get any of the white pithy part of the rind. Slice rind into thin strips. Peel all oranges; cut into sections. Combine rind strips, sections, 1 1/2 cups water, and 1 cup sugar in a medium saucepan; bring mixture to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally.

Add remaining 2 cups sugar and cranberries to pan. Simmer 1 hour and 30 minutes or until thick, stirring occasionally. Remove from heat, and cool completely. Cover and chill.






Cranberry Crumble Bars

1 ¾ cups fresh whole-berry cranberry sauce or 1 can
2 sticks unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1 1/4 cups packed light-brown sugar
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
2 cups old-fashioned rolled oats
3/4 cup finely chopped toasted walnuts (3 ounces)

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.

Whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.

Press half the dough into pan. Spread the filling evenly over the dough, then crumble remaining dough on top of filling. Bake until golden and cooked through, about 40 minutes. Let cool completely in pan on a wire rack, about 1 hour, then lift out using parchment. Cut into 2-inch squares.







Naturally Sweetened Spiced Cranberry Sauce

1 12-ounce package of fresh or frozen cranberries
Zest from one orange, chopped
Juice from one orange
1 cup water
1 apple, chopped
¼ cup of honey (or more if you prefer a sweeter sauce)
1 cinnamon stick
¼ teaspoon cloves

In a medium saucepan, combine all the ingredients.  Simmer over medium-low heat until berries have all popped, the fruit is very soft, and the sauce has thickened (about 30 minutes).  Remove cinnamon stick and serve hot or cold.






Salad with Fresh Cranberry Vinaigrette

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water 
1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
2 sliced apples
1 pound mixed salad greens

Preheat oven to 375 degrees F. Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

In a large bowl, toss the almonds, onion, apples, blue cheese, and greens with the vinegar mixture until evenly coated.

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