Mount Vernon Northwestern Washington Research and Extension Center

Vegetable Research and Extension

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Cranberries

Cranberry-Nut Muffins

  • 2 cups raw cranberries
  • 1/2 cup sugar
  • Grated zest of 1 orange
  • 1 tablespoon orange juice
  • 6 tablespoons butter
  • 3/4 cup light brown sugar, packed
  • 2 eggs at room temperature
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose or whole wheat pastry flour
  • 1/8 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup pecans or walnuts, finely chopped

Preheat oven to 375°F. Put the cranberries in a saucepan with the sugar, orange zest, and juice. Cook over high heat, stirring frequently, until most of the berries burst and the sugar is dissolved, 4 to 5 minutes.

Cream the butter and sugar in a mixing bowl until light and fluffy, then add the eggs one at a time and beat until smooth. Add the buttermilk. Combine the dry ingredients except the nuts and stir half into the batter. Add the cranberries, then the remaining flour, and fold in the nuts. Spoon into lined muffin pans. Bake in the center of the oven until well browned on top and a toothpick comes out clean, about 20-30 minutes. Turn out onto a rack to cool. Makes 18 muffins.

Calories 206, Fat 8.7 g, Protein 5 g, Carb 29 g, Fiber 2 g, Cholesterol 35 mg, Vit. A 49 RE, Vit. C 2 mg, Sodium 240 mg, Calcium 58 mg, Iron 1.2 mg. (From Vegetarian Cooking for Everyone, Deborah Madison, Broadway Books, 1994.)



 

Cranberry-Apple-Raisin Pie

  • 1 cup sugar (plus 1/2 teaspoon to sprinkle on top)
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 1 cup cranberries
  • 1/2 cup raisins
  • Grated rind of 1 lemon
  • 5 large, tart apples
  • 2 tablespoons butter, cut into small pieces
  • Piecrust for 9-inch, two crust pie

Preheat oven to 425°F. Stir one cup sugar plus salt and flour together in a large bowl. Add the cranberries, raisins and lemon rind. Peel, core and slice the apples and toss them in the sugar mixture. Pile the filling into the pie crust. Dot with butter. Top with upper crust; sprinkle lightly with 1/2 teaspoon sugar. Crimp edges together and cut several small vents in the top. Bake for 10 minutes, then lower the heat to 350°F and continue baking for 30-40 minutes or until the apples are tender when pierced with a skewer and the crust is browned. Makes one 9-inch pie, 8 servings.

Calories 400, Fat 15.6 g, Protein 3 g, Carb 67 g, Fiber 3 g, Cholesterol 4 mg, Vit. A 18 RE, Vit. C 5 mg, Sodium 380 mg, Calcium 14 mg, Iron 1.6 mg (Adapted from The Fannie Farmer Cookbook, Marion Cunningham, Bantam Books, 1994.)



 

Apple Cranberry Tart with Rum Raisins

Recipe by: Chef Julia Bushree

  • 3/4 cup Fresh Cranberries
  • 1/3 cup Sugar
  • 1/4 cup Raisins
  • 1/4 cup Rum
  • 2 tsp. Lemon Peel
  • 1/3 cup Blanched Almonds
  • 2/3 cup Sugar
  • 8 Apples
  • 1 Tbs. All-purpose Flour
  • 1 tsp. Cornstarch
  • 1/2 tsp. Cinnamon
  • 1 Tbs. Lemon Juice
  • 2, 10-in. Unbaked Pie Shells
  • Lattice Crust for two 10-inch pies
  • 1 Egg
  • 1 Tbs. Milk
  • 1/2 tsp. Cinnamon
  • 1 Tbs. Sugar

Chop the cranberries and place them in a bowl. Combine the cranberries with 1/3 cup sugar and let stand one hour. Soak the raisins in the rum for 30 minutes. Chop the lemon peel and almonds and combine with 2/3 cup sugar. Slice the apples. In a large bowl, combine lemon peel mixture, flour, cornstarch and 1/2 tsp. of cinnamon. Add the apples, cranberries, raisins, rum, and lemon juice. Fill the prepared pie shells and top with a lattice crust. Combine the egg and milk and brush over the crust. Combine 1/2 tsp. of cinnamon and 1Tbs. of sugar and sprinkle over the crust. Bake in a 425° oven for 20 minutes then reduce the temperature to 350° and bake an additional 40 minutes.



 

Food from the Field

Local farmers are providing new foods for your table. Buying locally grown food not only gives you fresh, nutritious food, but also enhances your community by keeping small farmers in business, preserving farmland and protecting the environment. Make a difference with your food dollars!

This recipe series is produced by:
Agricultural Systems Program, 360-360-848-6150 milesc@wsu.edu http://vegetables.wsu.edu, and Gayle Alleman, MS, RD, 360-337-4651, alleman@coop.ext.cahe.wsu.edu http://smallfarms.wsu.edu
 

image of arrow Cranberry Brochure

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