By Lydia Bolen
Versatile Cranberries for Holiday Delights
Cranberries are beginning to appear in our local grocery stores. November and December are the months we can best enjoy this pretty red fruit. Out of season, you can still enjoy Craisins, which are delicious dried cranberries.
Cranberries are definitely versatile. They are rich in nutrients, as well as delicious as ingredients in appetizers and baked goods.
Cranberry Butter is refreshing and different. Your family will love this butter spread on hot biscuits. If you are visiting out of town for the Thanksgiving holiday, take a decorative jar of this tasty butter as a hostess gift.
Cranberry Salsa with Cream Cheese is a beautiful and delicious addition to your holiday appetizers.
A Cranberry Cheese Ball can be enjoyed anytime, especially as an appetizer before the big feast on Thanksgiving Day.
Blessings to all this holiday!
- 1 cup unsalted butter, softened
- 1/3 cup dried cranberries (Craisins), finely chopped
- 1/4 cup honey
- 2 teaspoons orange peel, grated
- 1/8 teaspoon kosher salt
In a small bowl, stir together all ingredients until blended. Store in an airtight container in the refrigerator up to 2 weeks.
Can also freeze.
Serve with hot biscuits.
Cranberry Salsa with Cream Cheese Dip
- 1 bag (12 oz.) fresh cranberries
- 2 jalapenos, minced (adjust according to taste)
- 1/2 cup sliced green onions, roughly chopped
- 1/4 cup cilantro, roughly chopped
- 1/2 tablespoon lime or lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup sugar, more if desired
- 2 packages (8 oz.) cream cheese at room temperature
Place cranberries, jalapenos, green onions, and cilantro in a food processor and process until fine.
Transfer mixture to a bowl and stir in lime or lemon juice, salt, and sugar.
Chill in refrigerator for about 2 hours or more.
To serve, spread cream cheese evenly in a decorative pie plate or any shallow serving dish.
Spread salsa on top and serve with your favorite crackers.
Cranberry and Pecan Cheese Ball
- 1 package (8 oz.) cream cheese, softened
- 2 cups sharp white cheddar cheese, grated
- 1 cup Craisins
- 1/2 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1 cup pecans, toasted, chopped, and cooled completely
Stir together the cream cheese and white cheddar until it is evenly combined.
Mix in the Craisins, green onions, and parsley.
Form the cheese into a ball shape.
Spread the toasted, chopped pecans onto a baking sheet.
Roll the cheese ball around on the pecans to completely coat the outside of the ball.
Cover with plastic wrap and put in refrigerator overnight or at least 4 hours.