Dried Cranberry Spread Recipes

CRANBERRY CREAM CHEESE SPREAD

Steps:

• In a large bowl, beat the cream cheese, cranberries, apricots and orange zest until blended. Chill until serving. Serve with crackers.

CRANBERRY BREAD WITH DRIED CRANBERRIES

Steps:

• Preheat oven to 325 degrees F.
• Grease bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan in order to prevent the cranberry bread from sticking to the bread pan during the baking process.
• Stir dry ingredients (flour, sugar, baking soda, baking powder & salt) together in a large mixing bowl
• Soften butter in a microwave.
• Lightly beat eggs.
• Mix the butter, eggs, milk & vanilla extract together in separate mixing bowl.
• After mixing the wet ingredients, add them into the large mixing bowl with the dry ingredients. Stir with a large spoon or whisk until the batter is fully mixed.
• Add the dried cranberries after the batter has been completely mixed. Stir them into the batter with a wooden spoon. Make sure the cranberries are evenly spread throughout the batter.
• Pour finished batter into the bread pan. Smooth out the top of the batter within the bread pan.
• Bake in the oven for 65-70 minutes.
• Take out of oven and let the cranberry bread cool down in the bread pan for 10 minutes. Do not remove the cranberry bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the cranberry bread from the bread pan. Use oven mitts. Place the cranberry bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the cranberry bread and the bread pan walls if the cranberry bread is stuck in the pan.

CRANBERRY SAUCE MADE WITH DRIED CRANBERRIES

Steps:

• 1. Add all ingredients ( except ) cornstarch to a pot. Bring to a boil.
• 2. Reduce heat to a simmer and cook until cranberries plump up.Add the cornstarch slurry slowly while at a slow simmer until sauce is thick
• 3. Makes 2 cups.

ZIPPY CRANBERRY CHEDDAR SPREAD

Steps:

• In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

PECAN CRANBERRY SPREAD

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

CRANBERRY SPREAD

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

CRANBERRY ROSEMARY CHEESE SPREAD

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, combine cream cheese, goat cheese, honey and a small pinch of salt on high speed until smooth and fluffy, about 1-2 minutes.
• Switch to the paddle attachment, or simply use a spoon, and gently stir in fresh rosemary and dried fruits.
• Spoon cheese mixture into a small bowl and chill for a couple of hours before serving. Best with crackers or crostini.

DRIED-CRANBERRY SPREAD

Steps:

• Spray metal blade of processor with nonstick spray. Add dried cranberries to processor and coarsely chop. Add nonfat cream cheese, goat cheese, nonfat yogurt and 2 teaspoons honey; process until well blended. Taste and add 1 teaspoon honey, if desired. Transfer spread to bowl. (Can be prepared 3 days ahead. Cover and refrigerate.)