73 hot buttered cranberry Recipes

cranberry juice cocktail, apple cider, cinnamon stick, dark rum, honey, unsalted butter, cut up

all-purpose flour, baking powder, salt, butter, melted, granulated sugar, eggs, beaten, milk, fresh cranberries, butter, sugar, cream or 1 cup half-and-half, vanilla extract

hot roll mix, sugar, ground cinnamon, ground ginger, ground nutmeg, warm water (110o to 115o), egg, lightly beaten, butter, softened, chopped fresh or frozen cranberries, white baking chips, divided, almonds, sugar, lemon juice, milk

fresh cranberries or 2 cups frozen cranberries, granulated sugar, water, brown sugar, butter

candied cranberries : ............, fresh cranberries, washed, granulated white sugar, water, chocolate genoise, hot melted unsalted butter or clarified butter, pure vanilla extract, cake flour, unsweetened dutch-processed cocoa powder, eggs, granulated white sugar, heavy whipping cream or creme fraiche, divided, kirsch (cherry brandy), semisweet or bittersweet chocolate, coarsely chopped, water, pure vanilla extract, granulated white sugar

light brown sugar, cornstarch, freshly grated orange zest, fresh orange juice, cranberries , picked over, golden raisins , soaked in hot water for five minutes and drained, salt, all-purpose flour, sugar, double-acting baking powder, salt, cold, unsalted butter, cut into bits, egg, water, an egg wash made by beating 1 egg with 1 tbsp water

cranberry juice cocktail, apple cider, cinnamon stick, dark rum, honey , or to taste, unsalted butter, cut into bits

butter, sugar, eggs, all-purpose flour, salt, baking powder, baking soda, milk, chopped nuts, halved cranberries, brandy or 3 tbsp rum or 3 tbsp vanilla, sugar, brown sugar, melted butter, whipping cream

dark brown sugar, unsalted butter, softened, nutmeg, freshly grated, ground cinnamon, ground ginger, orange rind, cinnamon sticks, cranberries (fresh or dried ), cranberry juice, rum

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

hot roll mix, warm water, sugar, butter,softened, eggs, sugar, cranberry juice cocktail, cranberry liqueur

cranberry juice (32 oz bottle), apple cider, apricot nectar, cinnamon sticks, ground nutmeg, whole allspice, peeled fresh ginger, thinly sliced, orange peel, lemon peel, brown sugar, rum, butter

low-sodium chicken broth, hot, dried cranberries, chopped celery (about 7 ribs), onion, chopped, unsalted butter, granny smith apples, cored and finely chopped, day-old whole grain baguette, cut into 1/2-inch cubes, eggs, scrambled, salt, poultry seasoning, ground black pepper, ground cinnamon, dried sage leaf, chopped

boneless skinless chicken breast, carton plain yogurt, grated fresh ginger, garlic cloves, minced, garam masala, onions, peeled and thinly sliced, butter, raw cashews, coarsely chopped, low sodium chicken broth, basmati rice, butter, ground cinnamon, ground cumin, salt, dried cranberries, cayenne pepper, hot whole milk, chopped fresh mint, chopped fresh cilantro

boneless skinless chicken breasts , cut into strips, onion, chopped, butter, chili sauce, whole-berry cranberry sauce, brown sugar, cider vinegar, worcestershire sauce, prepared mustard, hot cooked rice or noodles

bacon strips, diced, king arthur unbleached all-purpose flour, rubbed sage, salt, pork chop suey meat, vegetable oil , optional, chopped cranberries, sugar, hot chicken broth, king arthur unbleached all-purpose flour, baking powder, salt, cold butter, cubed, milk

unsweetened pineapple juice, water, jellied cranberry sauce, brown sugar, ground cinnamon, ground allspice, ground nutmeg, salt, butter , cut into six pieces

more) bread flour, sugar, quick-rising dry yeast, salt, buttermilk, eggs, unsalted butter, melted, hot, orange extract, water (120of to 130of), dried cranberries, coarsely chopped walnuts, egg, beaten to blend (for glaze)