Habelman’s Whole Berry Sauce
– 3 cups (12 oz) bag of Habelman Cranberries
– 1 cup sugar
– 1 cup water
Sort and wash berries. In a medium saucepan, bring sugar and water to a boil. Add cranberries. Return to boil and stir occasionally until their skins pop. Remove from heat, cool to room temperature and refrigerate until ready to serve. Enjoy your fresh cranberry sauce!
Please note that a sugar substitute or lessening the amount of sugar, will result in sauce that may not thicken.
Fresh Cranberry Muffins
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1-1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 cup butter or margarine, melted and cooled
– 1 egg, beaten
– 1 tsp pure vanilla extract
– 1 tsp grated fresh orange peel
– 3/4 cups fresh orange juice
– 1-1/2 cups fresh cranberries, coarsely chopped
Mix first four ingredients until well blended. In another bowl, mix next five ingredients; stir mixture into flour mixture only until moist. Stir in cranberries. Spoon batter into a greased or paper lined muffin pan. Bake in a 375 degree oven for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Makes 15 muffins.
**Recipe taken from: The Joy of Cranberries – The Tangy Red Treat. Theresa Millang. Copyright 2004.
Uncooked Cranberry and Orange Relish
– 1 bag (12 oz) fresh whole cranberries, well washed and patted dry
– 1 cup sugar
– 1 thin skinned, seedless orange, well washed and drained and dried
Make sure there are no seeds in orange. Cut the orange into quarters and then chop up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and orange. Transfer to a glass or ceramic bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.
**Recipe taken from: www.foodnetwork.com, recipe courtesy of Michelle Urvater
Habelman’s Low Calorie Recipe
– 6 cups (24 oz / 680 g) Fresh or Fresh-Frozen Habelman Cranberries
– 1 cup (200 g) Stevia Extract in the Raw
– 1 cup (225 ml) Water
– 3 tsp (8.5 g) Ground Cinnamon
Rinse cranberries thoroughly. In a medium saucepan bring Stevia and water to a boil. Add cranberries, return to boiling and stir occasionally until their skins pop. Add cinnamon and stir. Remove from heat, cool to room temperature, and refrigerate until ready to serve.
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