Summer Fun Cranberry Recipes 2014

1 SUMMER CRANBERRY RECIPES 2014 Hungry for more recipes? Go to uscranberries.com.
CRANBERRY MARKETING COMMITTEE USA PRESENTS

CRANBERRY RECIPES
SUMMER
2014
Bring the bling
to your BBQ!
Hungry for more recipes? Go to uscranberries.com.
Cranberries. Summer. Innite possibilities!
Like most kids, summertime was always one of my favorite times of the year. As a Southeastern
Massachusetts native, Im nostalgically reminded of long days of sand, fun and sun at local beaches with
my sister and brothers. Sandy, sunburned and tuckered out, we would look forward to that icy thermos
of cranberry juice cocktail waiting at the blanket and the inevitable barbecue that wed enjoy when we
got home. Despite the sting from the sun and pesky evening mosquitoes, these truly were the times of
our lives!
Whether youre from the coast, mountains, heartland or urban metropolis, thanks to its versatility and
range of product forms the cranberry Americas Original Superfruit
SM
is a spectacular way to liven up
your summer meals with family and friends.
On behalf of the Cranberry Marketing Committee USA, I invite you to try out our new and exciting
chef-developed summer recipes. From tangy BBQ sauces to salads, sides, grillables and of course
refreshing beverages and desserts! Heres to an In-cran-dible summer!! Enjoy!
Best,

Scott J. Soares
Executive Director, CMC
NOTE FROM THE EXECUTIVE
DIRECTOR OF THE CRANBERRY
MARKETING COMMITTEE USA
{ pps 4 - 8 }
Around your plate
Cranberry Sesame Noodles 5
Cranberry Papaya Salad with Shrimp 6
Cranberry Couscous Salad 7
Cranberry Potato & Cucumber Salad 8
{ pps 9 - 13 }
On top of your plate
Cranberry BBQ Sauce 10
Tangy Cranberry Sauce 11
Cranberry Aioli with Artichoke 12
Cranberry Orange Chutney 13
{ pps 14 - 18 }
Center of your plate
Cranberry Mango Dip with BBQ Spareribs 15
Cranberry Mustard Butter with Grilled Salmon 16
Cranberry Dip with Grilled Turkey Kebab 17
Cranberry Stufed Tomatoes 18
{ pps 19 - 23 }
Washing it down
Cranberry River Blossom 20
Cranberry Gin & Tonic Quencher 21
Cranberry Ice Tea 22
Cranberry Smoothie 23
{ pps 24 - 28 }
The perfect ending
Cranberry Sorbet 25
Cranberry Popsicles 26
Cranberry and Strawberry Cup 27
Cranberry Brittle Grilled Pineapple Slices 28
TABLE OF CONTENTS
See a recipe you like? Click on it and go!
AROUND YOUR PLATE
Ingredients (6 servings):
1 lb. soba noodles (or spaghetti)
3 cups mixed summer vegetables
Sauce:
cup sesame tahini
cup cranberry juice cocktail cocktail

tsp. sesame oil
1 clove minced garlic
1 tsp. fresh minced ginger
2 Tbsp. rice wine vinegar
2 Tbsp. low salt soy sauce
Topping:
cup dried cranberries
2 medium scallions, sliced
2 tsp. sesame seeds
Preparation:
Blend all of the sauce ingredients well. Prepare
the noodles according to package directions. Pour
sauce over noodles. Toss in vegetables and top
with cranberries, scallions, and sesame seeds.
Serve warm or cold.
Tip: cup creamy peanut butter plus 3 Tbsp. hot
water can be substituted for the sesame tahini.
This is the perfect dish for summer potluck
suppers.
CRANBERRY SESAME NOODLES
AROUND YOUR PLATE
1/4 lb. sugar snap peas
1 orange
Dash of chili powder
2 Tbsp. walnut oil
1/2 cup dried cranberries
1/2 lb. shrimp (cooked)
2 ripe papayas
2 bunches of arugula
Salt to taste
Preparation:
STEP 1: Wash and rinse sugar snap peas. Blanch
them in salted water for 1 minute. Pour the peas in
a strainer, let it cool and drain.
STEP 2: Wash orange and grate the peel. Squeeze
the juice and mix it with a pinch of salt, chili pow-
der, and walnut oil. Stir in orange zest, cranberries,
and shrimps and let it sit.
STEP 3: Cut papayas in half, remove seeds, and
peel the halves. Cut papaya into pieces. Rinse and
sort arugula. Mix papayas and snap peas with
marinated shrimp mixture and serve it with the
arugula.
CRANBERRY PAPAYA SALAD WITH SHRIMP
AROUND YOUR PLATE
1 bunch of spring onions
1 Tbsp. oil
tsp. dried mint
1 cup instant couscous
bunch of fresh mint
1/2 cup pine nuts
2-3 oranges
1 cup Greek yogurt
1-2 Tbsp. lime juice
Some uid honey
Salt and pepper to taste
Preparation:
STEP 1: Wash and clean spring onions. Chop the
green parts into rings and chop the white onions
into small cubes. Saut onions and green parts in
hot oil until translucent. Add cranberries to a pot
with more than 1 2/3 cups water and bring to a boil.
Remove pot from heat and add salt, dried mint (in
a tea lter), and couscous. Let it sit for 5-6 minutes.
STEP 2: Wash the fresh mint and chop leaves.
Toast pine nuts in a pan without oil. Cut the
oranges, and remove pith and membrane sur-
rounding the wedges (collect the juice).
STEP 3: Mix yogurt, orange juice (collected), and
lime juice until smooth. Season to taste with salt,
pepper, and honey. Remove tea lter from cous-
cous and fold in the yogurt dressing, scallion rings,
orange wedges, pine nuts, and fresh mint. Season
to taste with salt and pepper.
CRANBERRY COUSCOUS SALAD
AROUND YOUR PLATE
1/2 lb. small red or yellow-skinned potatoes
cup non-fat plain Greek-style yogurt
2 Tbsp. reduced-fat mayonnaise
1 Tbsp. white balsamic or cider vinegar
tsp. hot red pepper sauce
1 cup diced seedless cucumber
cup thinly sliced scallions
Preparation:
STEP 1: Wash potatoes and boil with skin on for
15-20 minutes or until almost tender. Remove from
heat and drain. Cool. Cut into cubes and set aside.
STEP 2: In a bowl, whisk together yogurt, mayon-
naise, vinegar and pepper sauce. Stir in cranberries
and let stand 20 minutes to soften cranberries
slightly.
STEP 3: Stir potatoes, cucumber and scallions into
yogurt-cranberry mixture and toss to coat. Adjust
seasoning as needed. Cover and refrigerate at least
1 hour before serving.
Variations: Diced apple or pear may be substi-
tuted for cucumber. Sprinkle with chopped, toasted
pecans or walnuts to garnish, if desired.
CRANBERRY, POTATO & CUCUMBER SALAD
AROUND YOUR PLATE
ON TOP OF YOUR PLATE
1 Tbsp. vegetable oil
1 cup minced yellow onions
1 Tbsp. minced garlic
1 tsp. dry mustard
1 tsp. chili powder
1 Tbsp. tomato paste
1 cups cranberry sauce
cup cider vinegar
1 Tbsp. dark molasses
- cup water, if needed
Preparation:
STEP 1: In a sauce pan, heat oil over medium-
high heat; add onions and saut 2 minutes. Mix
in garlic, mustard and chili powder and continue
cooking 1 minute. Stir in tomato paste and cook 1
more minute.
STEP 2: Add cranberry sauce, vinegar and molas-
ses and bring to a simmer, whisking often until
mixture becomes smooth. Lower heat and sim-
mer 15-20 minutes or until mixture reduces and
thickens. Add water to mixture if it gets too thick.
Remove from heat and cool to room temperature.
Place in a covered container and refrigerate until
ready to use. Reheat before using.
Serving suggestion: Use as a condiment or on
grilled vegetables, lean meats or poultry
CRANBERRY BBQ SAUCE
1 spring onion
1 cup chili sauce (sweet & sour)
3 Tbsp. ketchup
2-3 tsp. curry powder
Preparation:
Clean, rinse, and nely dice spring onion. Chop
cranberries. Stir in chili sauce with ketchup, curry,
cranberries and spring onion.
Tips:
Tip 1: Delicious with your favorite french fries!
Tip 2: For a barbecue party, cut potatoes into slices,
brush with oil, and cook over the grill.
TANGY CRANBERRY DIP
4 artichokes
Salt
1 lemon
For the Cranberry Aioli:
3-4 cloves of garlic
2 egg yolks
Juice from lemon
cup vegetable oil
1/4 cup low-fat yogurt
2 Tbsp chili sauce
Preparation:
STEP 1: Wash artichokes and cut of stalk. Boil
plenty of water with salt. Rinse lemon and cut
into slices. Add artichokes and lemon slices into
the boiling water. Cover and cook for about 30-40
minutes.
STEP 2: Peel garlic. Whisk egg yolks with salt,
pepper, and lemon juice. Gradually add the veg-
etable oil in a thin steam and mix with a hand
blender. Press garlic through a garlic presser. Add
yogurt and chili sauce, and stir. Finely chop up the
cranberries and stir into mixture.
STEP 3: Scoop out the artichokes from the boiling
water with a slotted spoon and drain well. Pluck of
the leaves and dip each leaf (eshy part) into the
cranberry aioli.
CRANBERRY AIOLI WITH ARTICHOKE
4 oranges
4 Tbsp. sugar
1 1/2 cups water
1/2 cup white wine
1 cinnamon stick
10-12 star anise

Preparation:
STEP 1: Peel the white skin of the oranges and
cut into small segments. Collect juice during the
process.
STEP 2: In a stainless steel saucepan, let sugar
caramelize in water until it turns golden brown.
Add cranberries and let it caramelize while stir-
ring. Mix in orange segments, orange juice, water,
white wine, cinnamon and star-anise. Let it cook
uncovered over moderate heat until the sauce
thickens, stirring occasionally. Remove cinnamon
and star-anise. Season to taste with salt and a
pinch of pepper.
CRANBERRY ORANGE CHUTNEY
CENTER OF YOUR PLATE
4 1/2 lbs. spareribs (beef or pork)
1/2 cup BBQ sauce (see page 10)
1 Tbsp. honey
4 Tbsp. cranberry juice or cranberry juice cocktail
For the dip:
1 scallion
1/2 mango
1/2 cup tomato ketchup
2-3 tsp. sambal oelek (or substitute sriracha or a
Chinese garlic hot pepper blend)
Salt to taste
Cranberry juice cocktail for misting ribs while
grilling
Preparation:
STEP 1: Rinse ribs and pat dry. Mix BBQ sauce
with honey and cranberry juice cocktail. Rub the
sauce onto the spareribs, cover, and marinate in
the refrigerator for 3/4 hours.
STEP 2: For the dip, rinse and clean spring onion
and cut very nely. Peel mango and cut the esh
from the core. Puree the pulp, mix with ketchup
and sambal oelek. Stir in scallions and dried cran-
berries. Season with salt. Refrigerate until ribs are
ready to serve.
STEP 3: Pre-heat gas grill to 225 degrees. Place
ribs on indirect heat for 1 1/2 to 2 hours. After 30
minutes, mist the ribs with cranberry juice cocktail
to keep moist and every 20-30 minutes thereafter.
Wrap the ribs in foil the last 30 minutes of grilling
(or if ribs start to blacken). The meat should have
an inner temperature of 185 degrees Fahrenheit.
Youll know the ribs are done when the meat has
shrunk back from the bone about a 1/4 of an inch
and the meat is tender enough to tear apart with
your ngers (dont forget to let the test piece cool
a bit so you dont burn your ngertips). Serve with
cranberry mango dip.
CRANBERRY MANGO DIP WITH BBQ SPARERIBS
For the cranberry mustard butter:
cup softened butter
2 Tbsp. Dijon mustard
1 tsp. orange zest
In addition:
4 salmon steaks
Few drops of oil
Salt and pink pepper
Mint and lemon for garnishing
Preparation:
STEP 1: Mix butter with mustard and orange zest.
Season with salt and pepper. Chop cranberries and
stir them in. Chill the butter.
STEP 2: Brush salmon steaks with oil. Grill each
side on the hot charcoal grill for about 3 minutes.
Season to taste with salt and pink pepper. Serve
the salmon with the cranberry mustard butter and
garnish with mint and orange.
CRANBERRY MUSTARD BUTTER WITH
GRILLED SALMON
Ingredients (4 portions):
For the dip
1 slice of pineapple (canned)
1 organic lime
3/4 cup mayonnaise
3 Tbsp. yogurt
2 tsp. turmeric
1/2 tsp. sambal oelek (or substitute sriracha or a
Chinese garlic hot pepper blend)
For the kebab
1 lb. thick turkey cutlets
1 large zucchini
2 red onions
4 tsp. of oil
Wooden skewers (oiled)
Salt to taste
Preparation:
STEP 1: Cut pineapple into very ne pieces.
Remove peel of lime with zester or grater, squeeze
out juice. Mix mayonnaise with yogurt, half of the
lime juice, turmeric and sambal oelek. Season with
salt. Stir in pineapple, cranberries and lime zest.
STEP 2: Cut turkey cutlets into large cubes. Wash
zucchini and cut into thick slices. Peel onions and
cut into quarters. Pierce ingredients through oiled
skewers.
STEP 3: Lightly brush ingredients on skewers
with oil. Cook kebabs on hot charcoal grill (or in a
grilling pan) on every side for about 12-15 minutes.
Sprinkle the remaining lime juice on kebabs and
season with salt. Serve with the cranberry dip.
CRANBERRY DIP WITH GRILLED TURKEY KEBAB
Ingredients (4 portions):
4 large tomatoes (or beef tomatoes)
4 round matured goat cheese
1/4 cup walnuts
2 spring onions
2 Tbsp. fresh thyme
1 Tbsp. olive oil
Pepper
Aluminium foil
Preparation:
STEP 1: Wash tomatoes and slice of the top. Scoop
out the pulp. Pat the insides of the tomatoes dry with a
paper towel and sprinkle them with pepper.
STEP 2: Peel and crumble the goat cheese. Chop
walnuts and roast in a small pan. Wash scallions and
slice them nely. Chop cranberries. Mix the prepared
ingredients with thyme and olive oil, and ll in into the
tomatoes. Replace the tops.
STEP 3: Wrap each tomato in a piece of aluminium foil
and grill them on a hot charcoal grill for 5 minutes.
CRANBERRY STUFFED TOMATOES
WASHING IT DOWN
1 1/2 oz. bourbon
1/2 oz. cream cherry
1/3 oz. hibiscus ower syrup
1/2 oz. lime juice
1 3/4 oz. cranberry juice cocktail
sparkling water to top
Garnish:
Frozen or fresh cranberries and lime peel in
a cocktail pick.
Preparation:
STEP 1: Pour bourbon, cream sherry, hibiscus
ower syrup, lime juice, and cranberry juice
cocktail into a mixer and shake.
STEP 2: Pour over chilled glass lled with ice.
STEP 3: Top with sparkling water (approx. 1/2
inch). Garnish with frozen or fresh cranberries and
lime peel in a cocktail pick.
CRANBERRY RIVER BLOSSOM
WASHING IT DOWN
Ingredients (1 serving):
3 oz. cranberry juice cocktail
2 oz. gin
2-3 oz. tonic water
Ice
Cucumber thinly sliced
Preparation:
Fill cocktail shaker with ice. Shake ingredients
well. Pour into glass lled with ice cubes and
cucumber garnish.
CRANBERRY GIN & TONIC QUENCHER
WASHING IT DOWN
3 cups cranberry juice cocktail cocktail
3 Tbsp. elderberry syrup
4 bags green tea
2 limes
Preparation:
STEP 1: Mix cranberry juice cocktail and elder-
berry syrup and pour into ice cube tray. Allow to
freeze.
STEP 2: Brew tea bags with 2 cups boiling water
according to instructions. Cool down thoroughly.
STEP 3: Rinse limes and cut into wedges.
STEP 4: Place ice cubes into freezer bags and
crush roughly. Add crashed cranberry ice and lime
pieces to a well-chilled long drink glass and ll up
with ice tea. Server instantly.
CRANBERRY ICE TEA
WASHING IT DOWN
2 cups frozen cranberries
2 cups nonfat vanilla yogurt
(try diferent yogurts, such as Greek yogurt)
2 cups 1% milk or almond milk
2 Tbsp. honey
2 tsp. vanilla
Preparation:
Mix in blender until smooth.
A refreshing blend of frozen cranberries
and vanilla yogurt!
CRANBERRY SMOOTHIE
WASHING IT DOWN
THE PERFECT ENDING
1 2/3 cups cranberry juice cocktail
2/3 cup confectioners sugar
1 orange
Tip with fresh cranberries:
Instead of dried cranberries, you can use fresh
cranberries during the period from October to
January. Therefore, mix 1 1/4 cups cranberry juice
cocktail with sugar and bring to a boil over low
heat while stirring. Simmer for 5 minutes uncov-
ered. Remove from heat, and stir in 1 1/2 cups fresh
cranberries, orange juice and zest. Let it cool, puree
and freeze. Then continue with the recipe.
Preparation:
STEP 1: Mix dried cranberries with juice and sugar,
and bring to a boil over low heat. Let it
simmer without the lid for about 15 minutes.
STEP 2: Wash the orange with hot water and dry.
Grate 1 Tbsp. from orange peel and squeeze out
juice. Remove cranberries from heat and stir in
orange juice and zest. Let it cool. Puree the mix-
ture, pour into a cold-resistant bowl and place in
the freezer.
STEP 3: After one hour, stir the mixture well and
put it back into the freezer. Repeat this process 2 to
3 times. Remove sorbet from the freezer about 15
minutes before portioning and serving into chilled
glasses.
CRANBERRY SORBET
THE PERFECT ENDING
Ingredients (4 popsicles):
cup cranberry juice cocktail
1 cup fresh (or frozen) strawberries
1 Tbsp. sugar
1/8 tsp. vanilla extract
4 popsicle molds
Preparation:
STEP 1: Boil up cranberries, cranberry juice cock-
tail, strawberries, sugar, and vanilla extract.
STEP 2: Puree and ll popsicle molds.
Tip: Alternatively, ice cream can also be frozen in
plastic cups. Use a plastic spoon as a stick.
Strawberries can be replaced by raspberries.
Preparation time: 20 minutes + 5 hours
freezing time
CRANBERRY POPSICLES
THE PERFECT ENDING
2 cups strawberries
1 lime
1/2 vanilla bean
1/2 tsp. crushed pink peppercorns
1 pinch of salt
Ready-made meringue cookies
Preparation:
STEP 1: Rinse and wash strawberries. Cut straw-
berries into halves or quarters, depending on
size. Wash lime and grate the peel with a zester.
Squeeze juice from one half of the lime. Slit the
vanilla bean lengthwise and scrape out seeds.
STEP 2: Mix strawberries with lime zest, limejuice,
vanilla, cranberries, pink peppercorns and one
small pinch of salt. Cover the mixture and place in
a cool area for 15-20 minutes.
STEP 3: Put cranberry and strawberry mixture
into serving glasses. Add crumbled meringues if
desired.
Tip with fresh cranberries: Instead of dried
berries, you can use fresh cranberries during the
period from September through January. Add 5
ounces fresh cranberries with one Tbsp. water and
2 Tbsp. sugar into a small pot. Let it simmer for
3 to 4 minutes while stirring. Let cool before
marinating.
CRANBERRY AND STRAWBERRY CUP
THE PERFECT ENDING
Ingredients (12 slices):
4 Tbsp. sugar
1/2 tsp. oil
2 Tbsp. of each- pine nuts and pistachios
3/4 cup cranberry juice cocktail
2 Tbsp. white rum (omit for children)
1 cinnamon stick
2 tsp. cornstarch
4 stalks lemon balm
1 pineapple
In addition:
1 coated grill pan and 8 wooden skewers
Preparation:
STEP 1: Lightly oil a large plate. Heat sugar with
2 Tbsp. water in a small pot. Coarsely chop pine
nuts, pistachios and cranberries. As soon as the
sugar caramelizes, use wooden spoon to stir the
nuts and cranberries into the caramel. Spread the
caramel onto the oiled plate and let it cool down.
STEP 2: Add cranberry juice cocktail, rum, and
cinnamon stick in a pot and bring to a boil. Stir
the cornstarch with 1 Tbsp. cold water and whisk
briskly into juice. Cook for 5 minutes over low heat.
Coarsely chop the cooled brittle.
STEP 3: Wash the lemon balm and shake it dry.
Pluck of the leaves. Use a knife to peel of the
pineapples skin. Cut the pineapple esh into six
columns and remove the stalk. Cut the pineapple
into nger-size pieces and thread them onto 8
wooden skewers. Lightly oil the grill pan and grill
the pineapple skewers over high heat for 3 minutes
on each side. Arrange each 2 skewers with some
cranberry sauce and cranberry nut brittle. Garnish
with lemon balm.
Tip: Serve the hot pineapple skewers with ice
cream to make it a refreshing dessert. It goes well
with nougat, coconut, walnut or chocolate ice
cream.
CRANBERRY BRITTLE GRILLED PINEAPPLE SLICES
THE PERFECT ENDING
Hungry for more recipes? Go to uscranberries.com.
www.uscranberries.com
: Cranberry Cravers : @uscranberries
f l

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1 SUMMER CRANBERRY RECIPES 2014 Hungry for more recipes? Go to uscranberries.com.

CRANBERRY MARKETING COMMITTEE USA PRESENTS

cup cranberry juice cocktail cocktail

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