Decas Cranberry Products - Carver, MA

Decas Cranberry Products - The Cranberry Ingredient Experts


	Cranberry Apple Turnovers
	Cranberry Goodin' Puddin'
	Cranberry Nut Bread
	Cranberry Orange Relish
	Cranberry Walnut Pie
	Oatmeal Cranberry Scones with Maple Glaze
	Orange Cranberry Shortbread Cookies
	Rich & Chewy Cranberry White Chocolate Cookies

Cranberry Apple Turnovers
	4 tbs. sugar 2/3 cup sweetened dried cranberries Two 9" sheets puff pastry, thawed according to package directions	1½" tsp. cinnamon 1½ cups small, diced and peeled Granny Smith apples (1-2) 1 tbs. melted butter
Preheat oven to 400ºF. In a small bowl, combine 1 tablespoon sugar and ½ teaspoon cinnamon; set aside. Combine remaining sugar and cinnamon with apples, cranberries, lemon juice and butter in a large bowl. Place pastry on a lightly floured surface and cut each sheet into four squares. Spoon about 1/3 cup of fruit mixture into center and brush edges lightly with cold water. Fold pastry over to form a triangle and press edges together. Press edges with tines of a floured fork to seal well. Place on a lightly greased baking sheet, leaving space between pastries. Brush tops with a little water and sprinkle with reserved cinnamon sugar. Bake in upper third of oven for 10 minutes; reduce heat to 375ºF and continue baking until golden brown, about 6-10 minutes. Serve warm or cool. Makes 8 large turnovers. Frozen puff pastry makes this dessert easy to make. Serve warm with ice cream for a special dessert, or cool and serve as an after school treat.

Cranberry Goodin' Puddin'		^Top
	2 cups cranberries, cut in half 1 cup sugar ½ cup brown sugar 1 cup flour	½ cup walnuts, chopped ½ cup butter, melted 2 large eggs, well beaten One 10" unbaked pie crust
Spread cranberries, walnuts and sugar in bottom of prepared pie shell. Add sugar to beaten eggs. Stir in flour and melted butter. Blend well. Pour batter over berry mixture. Bake 450°F for 15 minutes, reduce heat to 350°F and bake for 35 minutes longer. If crust starts to brown too much, cover edges with foil. Serve warm, with whipped cream or vanilla ice cream. Yield: 8 servings.

Cranberry Nut Bread		^Top
	1 cup cranberries, cut into halves 1½ tsp. baking powder ½ cup shopped nutmeats 1 well beaten egg Juice of 1 orange, plus warm water to make 1cup	2 cups flour ½ tsp. baking soda ½ tsp. salt 1 cup sugar 3 tbs. melted shortening
Sift all dry ingredients together. Add cranberries and nutmeats. Then add eggs mixed with diluted orange juice and shortening, stir slightly. Bake in greased and floured loaf pan for 1 hour at 350ºF.

Cranberry Orange Relish		^Top
	3 cups cranberries 1 orange 1 ½ cups sugar
Put cranberries through meat grinder. Pare orange and remove seeds and white membrane. Put rind and pulp through grinder; mix with sugar and berries. Let stand a few hours before serving.

Cranberry Walnut Pie		^Top
	9" Butter Flavored Ready Crust 1½ cups sweet apple cider 1 cup light brown sugar 4 tbs. butter, melted	½ cup walnuts, finely chopped 1 cup fresh or fresh-frozen cranberries, chopped 4 eggs, beaten 2 tsp. lemon juice
In saucepan, bring cider to boil over high heat; reduce heat to medium, add sugar and stir; add cranberries and cook for 10 minutes. Pour in melted butter and stir well; allow mixture to cool. In a large bowl, beat the eggs until frothy, pour in cooled cider and cranberry mixture, lemon juice; stir again and add walnuts. Pour entire mixture into pie shell. Bake at 350º F for 30minutes or until center of pie is firm. Serve warm or at room temperature.

Oatmeal Cranberry Scones with Maple Glaze ^Top
	1¾ cups all-purposes flour 1 tbs. baking powder ½ tsp. salt ¾ cup buttermilk 11/3 cups old-fashioned rolled oats	¾ cup sweetened dried cranberries ¼ cup brown sugar ½ tsp. baking soda ½ cup unsalted butter, cut into ½" pieces 1 large egg
Preheat oven to 425º F. Stir together flour, brown sugar, baking powder, baking soda and salt in a large bowl or food processor. Cut butter or pulse until pieces resemble coarse cornmeal with small pea-sized pieces of butter; stir in oats. Whisk together buttermilk, egg and cranberries and add to dry mix. Mix with a fork until combined; turn out onto a well floured surface and divide dough in half. With floured hands, pat each half of dough into a 6: round about ½" thick and cut into six wedges. Place on an ungreased baking sheet leaving space between scones and bake in center of oven for 13-18 minutes, or until firm and lightly browned. Cool five minutes and drizzle with glaze. Makes 1 dozen scones.
	Maple Glaze
	½ cup confectioners' sugar 2 tbs. maple syrup
	Combined sugar and syrup in a small bowl and stir until smooth, adding a little more syrup if necessary for a thick but pourable glaze.

Orange Cranberry Shortbread Cookies		^Top
	8 oz. unsalted butter, slightly softened ¼ cup cornstarch 1 cup sweetened dried cranberries ½ cup shopped walnuts (optional) 2/3 cup sugar	2 ½ tbs. orange juice 2 cups all-purpose flour ¼ tsp. salt 2 ½ tbs. grated orange zest
Beat butter and sugar together in bowl with electric mixer until light and fluffy; add orange zest and juice. Stir together flour, cornstarch and salt; add to butter mixture and mix on low speed just until combined. Stir in cranberries and walnuts. Divide dough into two portions and shape into logs about 10" long. Wrap in waxed paper and chill until dough is very firm, at least 4 hours. With sharp knife cut ½" slices and place on lightly greased cookie sheets. Bake cookies at 325ºF. in center of a preheated oven for 13 - 18 minutes or until edges just begin to brown. Cool completely. By shaping dough into logs, cookies can be sliced and baked in minutes. Dough will keep for several days refrigerated, or frozen for 2 - 3 weeks. (Thaw dough in refrigerator 1 - 2 hours before slicing.) Makes about 2½ dozen 2" cookies.

Rich & Chewy Cranberry White Chocolate Cookies ^Top
	2/3 cup unsalted butter, melted and cooled until slightly warmed 1 large egg 2 cups all-purpose flour ½ tsp. baking soda 1 cup sweetened dried cranberries ½ cup chopped toasted hazelnuts or pecans	1½ cup light brown sugar 2 tbs. honey 2 tsp. vanilla ½ cup old fashioned oats ½ tsp. salt ½ tsp. cinnamon ¾ cup white chocolate chips
Preheat oven to 350ºF. By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla and mix well. In a large bowl, stir together flour, oats, soda, salt and cinnamon; add to butter mixture and mixed just until combined. Stir in remaining ingredients. Place 1½" pieces of dough 2" apart on ungreased baking sheet and bake in center of oven until edges are lightly browned and centers are still soft, about 12 - 15 minutes. (Do not over bake). Cool completely. Makes about 2½ dozen 2" cookies.