CRANBERRY-PEAR CRISP
Serves 6 to 8.
Note: Want some style for serving? Bake these in individual ramekins instead of a 9- by 13-inch pan. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean
Filling
• 8 ripe pears, peeled, cored and cut in 1/4-in. slices
• 1 tbsp. lemon juice
• 2 c. fresh cranberries
Make cranberry-pear crisp in individual ramekins for a more personalized approach.
• 1/4 c. granulated sugar
• 1 tsp. cinnamon
Topping
• 1 c. rolled oats
• 3/4 c. flour
• 1/2 c. firmly packed brown sugar
• 8 tbsp. (1 stick) butter, softened and cut into pieces
Directions
Preheat oven to 350 degrees.
Toss the pear slices in lemon juice and combine with cranberries in an ungreased 9- by 13-inch baking pan; toss with granulated sugar and cinnamon.
In a bowl, mix oats, flour, brown sugar and butter with a fork until crumbly. Sprinkle over fruit mixture. Bake for 30 minutes, or until the fruit is tender and the topping is lightly browned. Serve warm, at room temperature or chilled.
Nutrition information per each of 8 servings:
Calories400Fat15 gSodium91 mgCarbs67 g Sat. fat9 gCalcium48 mg
Protein4 gCholesterol38mgDietary fiber8 g
Diabetic exchanges per serving: 2 fruit, 1 bread/starch, 1½ other carb, 3 fat.
EASY CRANBERRY RELISH
Makes about 3 cups.
Star Tribune, Star Tribune
The Winners of the 10th annual cookie contest for the Star Tribune Taste section. Cranberry Pecan Swirls by Annette Poole of Prior Lake.
Note: From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.
• 1 (12 oz.) pkg. fresh cranberries
• 1 1/2 c. sugar, or to taste
• Zest from 1 orange or 1 lemon (or both)
Directions
In a food processor or blender, coarsely chop the cranberries.
In a large bowl, toss berries and sugar together. Add zest to cranberries; stir. Refrigerate for 6 to 8 hours or overnight to let flavors blend. Stir again before serving.
Nutrition information per ¼-cup serving:
Calories110Fat0 gSodium1 mgCarbs29 g Sat. fat0 gCalcium3mg
Protein0 gCholesterol0mgDietary fiber1 g
Diabetic exchanges per serving: 2 other carb.
Cranberry Pork Tenderloins
Serves 4 to 6.
Note: From "Minnesota's Bounty," by Beth Dooley.
• 2 pork tenderloins, about 1 1/2 lb. each
• Salt and freshly ground pepper
• 2 tbsp. unsalted butter
• 1/2 c. chopped onion
• 1 c. cranberries
• 1/4 c. dry white wine
Directions
Preheat oven to 350 degrees.
Season pork with salt and pepper. Melt butter in large ovenproof skillet set over medium-high heat. Add tenderloins and sear, rolling them from side to side, until all sides are browned. Remove pork from pan and set aside.
Reduce heat to medium and add onions and cranberries to the pan. Cook until the onions are wilted and the cranberries pop, about 3 minutes.
Stir in wine and scrape to loosen browned bits from bottom of pan. Return tenderloins to pan and baste with sauce.
Put pan in oven and bake until pork registers 145 degrees on an instant-read thermometer, about 5 to 10 minutes. Allow pork to stand 5 minutes before slicing tenderloins into medallions. Serve with pan juices and cranberries.
Nutrition information per serving:
Calories310Fat13 gSodium105 mgCarbs4 g Sat. fat5 gCalcium17 mg
Protein45 gCholesterol110 mgDietary fiber1 g
Diabetic exchanges per serving: 6 lean meat.
CRANBERRY PECAN SWIRLS
Makes about 3 dozen cookies.
Note: This dough must be prepared in advance. The recipe is a finalist in the Taste holiday baking contest, from Annette Poole of Prior Lake .
• 1 1/2 c. flour, plus extra for rolling dough
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 1/2 c. butter, at room temperature
• 3/4 c. sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/3 c. finely chopped fresh cranberries
• 1/2 c. ground pecans
• 1 tbsp. freshly grated orange zest
Directions
In a medium bowl, whisk together flour, baking powder and salt, and reserve.
In a bowl of an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla extract, and beat until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated. Cover with plastic wrap and refrigerate at least 1 hour.
In a small bowl, combine cranberries, pecans and orange zest.
On a lightly floured work surface, using a lightly floured rolling pin, roll dough to a 10-inch square. Sprinkle cranberry mixture over dough, leaving a 1/2-inch border on two opposite sides. Roll dough, jelly-roll fashion, beginning at one of the borders and rolling toward the other border. Wrap in plastic wrap and freeze at least 8 hours.
When ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper. Unwrap dough and trim off uneven ends. Using a sharp knife, cut dough into 1/4-inch thick slices and place cookies (flat side down) 2 inches apart on prepared baking sheets. Bake until lightly browned, 14 to 15 minutes. Remove from oven, cool 2 minutes and transfer cookies to a wire rack to cool completely.
