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CRANBERRY SALAD |
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(For the Holidays and beyond) |
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- 1 package (10 oz) mixed salad greens
- 1 medium red apple, diced
- 1 medium green apple, diced
- 1 C (4 oz) Parmesan cheese, shredded
- ½ C dried cranberries
- ½ C slivered almonds, toasted
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FRESH CRANBERRY SALAD DRESSING |
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- 1 C fresh or frozen Coquille Cranberries
- ½ C sugar
- ½ C cider vinegar or lemon juice
- ¼ C apple juice concentrate
- 1 t each salt, dry mustard, grated onion
- 1 C vegetable oil
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In a blender, combine all dressing ingredients except the oil. Cover and process until smooth. While processing, gradually add oil in a steady stream.
Toss salad ingredients in a large bowl. Drizzle dressing over salad just before serving. |
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YAMS & CRANBERRIES |
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- 6 yams
- ½ C brown sugar
- 1-1/2 T butter
- ¾ t cinnamon
- 1 C fresh or frozen Coquille Cranberries
- 1 C cranberry sauce
- ¾ C fresh orange juice
- ¼ t nutmeg
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Boil yams in their skins until barely tender. Peel, slice thickly and arrange in a buttered baking dish. In a saucepan mix remaining ingredients. Simmer, uncovered, for five minutes. Pour over yams and bake, uncovered, at 350 degrees for 20 minutes or until glazed and hot. If making ahead and refrigerating, extend baking time to 45 minutes to 1 hour. |
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CRANBERRY & SERRANO SALSA |
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- 1 ½ C fresh or frozen Coquille Cranberries
- 2 T fresh orange juice
- 2 T honey
- 1 T water
- 1 t sugar
- 1/8 t salt
- 1 serrano chile pepper, seeded and finely chopped (or more to taste)
- 1 T finely chopped green bell pepper
- 3 T thinly sliced green onions
- 1 T chopped fresh cilantro
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Place first seven ingredients (cranberries through serrano chiles) in food processor. Pulse three or four times until chopped. Do not overprocess. Add balance of ingredients. Let stand at room temperature to blend flavors for one hour. Cover and refrigerate. |
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