Not everyone loves cranberries I get it.  But here are some unique ways to enjoy them for you holiday season. AND they are very good for you we hear.
Cranberry Salsa starters
1 (12 Ounce) Bag Cranberries, Fresh Or Frozen
1 Bunch Cilantro, Chopped
1 Bunch Green Onions, Cut Into 3 Inch Lengths
2 Limes, Juiced
3/4 Cup White Sugar
1 Pinch Salt
  1. Combine cranberries, cilantro, green onions, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature. Serve with pita chips or corn chips
Cranberry Bread dessert
1 Cup All-Purpose Flour
1 Cup White Sugar
1/4 Teaspoon Kosher Salt
2 Cups Cranberries
1 Cup Chopped Walnuts
1 Cup Butter, Melted
2 Eggs
1 Teaspoon Almond Extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
  2. Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.
Cranberry Orange Cookies
1 Cup Butter, Softened
1 Cup White Sugar
1 Cup Packed Brown Sugar
1 Egg
1 Teaspoon Grated Orange Zest
2 Tablespoons Orange Juice
2 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Cups Chopped Cranberries
1 Cup Chopped Walnuts (optional)
1 Teaspoon Grated Orange Zest
3 Tablespoons Orange Juice
1 1/2 Cups Confectioners’ Sugar
  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Orange Cranberry Loaf
2 Cups All-Purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Grated Orange Zest
1 1/2 Cups Fresh Cranberries
1/2 Cup Pecans, Coarsely Chopped
1/4 Cup Margarine, Softened
1 Cup White Sugar
1 Egg
3/4 Cup Orange Juice
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Cranberry Chutney
3 Cups Fresh Cranberries
2 Cups White Sugar
3 Tablespoons Water, Or More As Needed
1 Large Granny Smith Apple – Peeled, Cored And Diced
1 Stalk Celery, Diced
1 Tablespoon Grated Orange Zest
1 Cup Fresh Orange Juice
1/2 Cup Pecans Chopped
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Pinch Salt, Or To Taste
  1. Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, ginger, cloves, cinnamon and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

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