Pumpkin Cranberry Dip Recipes

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SAVORY PUMPKIN DIP WITH CRANBERRY REDUCTION



Savory Pumpkin Dip with Cranberry Reduction image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 15

1 cup 100 percent pure cranberry juice
2 sprigs fresh sage
2 bay leaves
2 tablespoons honey
Kosher salt
One 15.5-ounce can cannellini beans, rinsed and drained
3/4 cup pumpkin puree
1 teaspoon orange zest plus the juice of 1 medium orange
1 teaspoon pumpkin pie spice, plus additional for sprinkling
Pinch of cayenne pepper
Kosher salt
3 tablespoons extra-virgin olive oil
Toasted pepitas, for sprinkling
Fresh parsley leaves, for sprinkling
Crunchmaster® Multi-Grain Sea Salt Crackers or Crunchmaster® Multi-Seed Original Crackers, for serving

Steps:

  • For the reduction: Combine the cranberry juice, sage, bay leaves, honey and a pinch of salt in a small saucepan. Bring to a boil and simmer until reduced to a thin syrup (about 1 tablespoon), 4 to 5 minutes. Let cool, then discard the sage and bay leaves.
  • For the dip: Combine the beans, pumpkin, orange zest and juice, pumpkin pie spice, cayenne and 1/2 teaspoon salt in the bowl of a food processor. Process to make a chunky paste.
  • Drizzle in the olive oil and 3 tablespoons water. Process until thick and very smooth, adding a little more water if needed. Season with salt.
  • Spread the dip in a wide, flat serving bowl. Sprinkle lightly with pumpkin pie spice and drizzle with the cranberry reduction. Sprinkle with the pepitas and parsley and serve with Crunchmaster Crackers on the side for dipping.

CRANBERRY PUMPKIN BREAD



Cranberry Pumpkin Bread image

Put leftover cranberries and pumpkin to great use in this moist quick bread. It's very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Time 1h30m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts., Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 162mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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