Best 10 Cranberry Rice Savoring Cape Cod Recipes

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Looking for a delectable and unique dish that combines the tartness of cranberries with the savory flavors of Cape Cod? Look no further than cranberry rice savoring Cape Cod! This mouthwatering dish is a symphony of flavors that will tantalize your taste buds and transport you to the picturesque shores of Cape Cod. With its vibrant colors and enticing aroma, cranberry rice savoring Cape Cod is sure to become a favorite dish for any occasion.

Let's cook with our recipes!

PERSIAN CRANBERRY RICE PILAF



Persian Cranberry Rice Pilaf image

Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!

Provided by Marzia

Categories     Dinner

Time 50m

Number Of Ingredients 11

2 cups basmati rice
3 tablespoons clarified butter (ghee) or butter
1 cup onions, thinly sliced
1/2 teaspoon turmeric
1/3 cup granulated sugar
1 teaspoon sumac powder (optional)
1 1/2 cups dried cranberries (or dried cherries)
1/4 teaspoon salt
1 tablespoons olive oil
1/4 teaspoon saffron (soaked in 2 tablespoons hot water for 10 minutes)
1/3 cup roasted shelled pistachios (or slivered almonds or pecans)

Steps:

  • Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
  • Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
  • Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

Provided by A Family Feast

Categories     side dish

Time 1h

Number Of Ingredients 15

½ cup uncooked orzo pasta
½ cup sliced almonds
3 tablespoons butter
1 tablespoon extra-virgin olive oil
¾ cup onions, diced small
¾ cup celery, diced small
1 tablespoon fresh garlic, minced
1 cup long grain white rice *
½ teaspoon dry thyme
¼ teaspoon white pepper
2 teaspoons orange zest
1 cup dried cranberries
3 cups chicken stock
½ cup orange juice
3 tablespoons fresh parsley leaves, (save and mince stems)

Steps:

  • In a small saute pan over medium heat, add orzo and toss and cook for five minutes until it is nicely browned. Remove to a plate to cool.
  • Use same pan over medium heat and add almonds and cook for three minutes tossing often until they are lightly browned. Remove to a plate to cool and pick out any that browned too much.
  • In a 3-quart sauce pan that has a tight-fitting lid, add butter and oil over medium high heat.
  • Once melted, add onions, celery and garlic and saute for four minutes.
  • Lower heat to medium, add the raw white rice and stir into the onion celery mixture. Cook for two minutes stirring often then add the thyme, pepper, zest, cranberries and the browned orzo and stir and cook for one minute.
  • Add the stock, orange juice and minced parsley stems and bring to a boil. Then reduce to low, cover and cook fifteen minutes. (I leave my pan half off the heat to make sure the rice does not stick if the liquid evaporates too quickly)
  • After 15 minutes, remove cover, fluff with a fork and stir in the chopped parsley leaves and reserved almonds.
  • Fluff again, taste for seasoning and serve.

Nutrition Facts : Calories 322 calories, Sugar 18.6 g, Sodium 141.2 mg, Fat 12.2 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 48.3 g, Fiber 3.3 g, Protein 7.1 g, Cholesterol 14.1 mg

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES



White Chocolate and Cranberry Crispy Rice Squares image

Provided by Katie Lee Biegel

Categories     dessert

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 7

Nonstick cooking spray, for greasing baking dish
3 tablespoons unsalted butter
1 bag large marshmallows
6 cups crispy rice cereal
1 1/2 cups white chocolate chips
1 cup dried cranberries
Edible gold glitter sprinkles, for garnish

Steps:

  • Grease a 9-by-13-inch baking dish with nonstick cooking spray.
  • In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
  • Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
  • Let cool, cut into squares and store in an airtight container.

CRANBERRY RICE WITH CARAMELIZED ONIONS



Cranberry Rice with Caramelized Onions image

Rice provides so many options to a creative cook-the stir-in ideas are endless. In this recipe, dried cranberries star. Their sweet-tart flavor accents my rice combination and gives a festive feel to everyday meals.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups chicken or vegetable broth
1/2 cup uncooked wild rice
1/2 cup uncooked brown rice
3 medium onions, cut into wedges
2 teaspoons brown sugar
3 tablespoons butter
1 cup dried cranberries
1/2 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed., In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange zest and rice; heat through.

Nutrition Facts : Calories 400 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 674mg sodium, Carbohydrate 74g carbohydrate (29g sugars, Fiber 6g fiber), Protein 8g protein.

CRANBERRY RICE PILAF



Cranberry Rice Pilaf image

This deliciously different pilaf gets its festive color from tart cranberries, while brown rice provides wholesome flavor. It's excellent alongside poultry.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 cup chicken broth
1/2 cup orange juice
2 tablespoons sugar
1-1/2 cups uncooked instant brown rice
1/2 cup fresh or frozen cranberries, thawed
1 tablespoon butter
2 tablespoons sliced almonds, toasted

Steps:

  • In a large saucepan, bring the broth, orange juice and sugar to a boil. Stir in the rice, cranberries and butter. Reduce heat; cover and cook for 5-8 minutes or until water is absorbed. Remove from the heat and let stand for 5 minutes. Sprinkle with almonds.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 269mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

CRANBERRY WILD RICE DRESSING



Cranberry Wild Rice Dressing image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 (6.2 ounces) box fast cooking long-grain and wild rice
1 1/2 cups (or according to rice box instructions) low-sodium chicken stock
1 cup frozen seasoning blend (mixed diced vegetables including onion, celery, red and green peppers, parsley)
1 (11 ounces) can mandarin orange segments, drained
1/3 cup chopped pecans
1/2 cup cranberry sauce

Steps:

  • In a medium saucepan, combine rice, chicken stock, and seasoning blend and bring to a boil. Cover and reduce to a simmer for 5 minutes. Remove from heat and let rest for 5 minutes or until stock is absorbed. Stir in remaining ingredients and serve warm.

CAPE COD CRANBERRY MUFFINS



Cape Cod Cranberry Muffins image

These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."

Provided by CookingONTheSide

Categories     Quick Breads

Time 35m

Yield 14 serving(s)

Number Of Ingredients 11

1 1/4 cups fresh cranberries or 1 1/4 cups frozen cranberries
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter
3 tablespoons canola oil
3/4 cup sugar
2 large eggs, lightly beaten
2/3 cup orange juice
3/4 cup toasted walnuts, coarsely chopped

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
  • Line 14 muffin cups with paper or foil cupcake liners.
  • Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
  • In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  • In small saucepan, combine the butter and oil and heat until the butter melts.
  • Stir in sugar; it will not dissolve.
  • In large bowl, use a wooden spoon to stir together the eggs and orange juice.
  • Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
  • When the flour is almost incorporated, stir in the cranberries and walnuts.
  • Fill the muffin cups until almost full with batter, about 1/4 cup each.
  • Bake for 18-20 minutes, one pan on each shelf.
  • Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
  • Bake until the muffins are golden brown and the tops are springy to the touch.
  • Cool on a wire rack.

Nutrition Facts : Calories 223.8, Fat 10.5, SaturatedFat 2.4, Cholesterol 33.1, Sodium 178.3, Carbohydrate 29.4, Fiber 1.4, Sugar 12.3, Protein 4.1

CAPE COD CRANBERRY PIE



Cape Cod Cranberry Pie image

A different sort of pie for those who don't like to use pie crust. This recipe is from Zola's Grille, Killington, Vermont.

Provided by ratherbeswimmin

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 cups cranberries, fresh or frozen and thawed
1/2 cup sugar
3/4 cup chopped pecans
2 eggs
1 cup sugar
1 cup flour
1/2 cup butter, melted
1/4 cup shortening, melted

Steps:

  • Grease a 10-inch pie plate.
  • Add cranberries and spread out evenly.
  • Top cranberries with 1/2 cup sugar and pecans.
  • In a mixing bowl, add the eggs.
  • Gradually beat in 1 cup of sugar.
  • Add the flour, butter, and shortening, beating until just smooth.
  • Pour the batter over the cranberries.
  • Bake at 325 degrees for 1 hour or until the top is golden.
  • Serve warm with ice cream.

Nutrition Facts : Calories 463.2, Fat 26.6, SaturatedFat 9.9, Cholesterol 77, Sodium 120.4, Carbohydrate 54.7, Fiber 2.8, Sugar 39.2, Protein 4.4

CRANBERRY-ORANGE CAPE COD



Cranberry-Orange Cape Cod image

Categories     Fruit Juice     Liqueur     Vodka     Punch     Alcoholic     Cocktail Party     Bon Appétit     Drink

Yield Serves 1

Number Of Ingredients 4

1/2 cup cranberry cocktail
1/4 cup vodka
2 tablespoons Grand Marnier
2 teaspoons lime juice

Steps:

  • Fill each glass with ice. Pour cranberry juice cocktail, vodka, Grand Marnier, and lime juice into glass. Stir to blend. Garnish with lime wedge.

Tips:

  • Use fresh cranberries. Fresh cranberries have a brighter flavor than frozen or dried cranberries.
  • Rinse the cranberries well before using. This will help to remove any dirt or debris.
  • Use a heavy-bottomed pot to cook the rice. This will help to prevent the rice from sticking to the bottom of the pot.
  • Add the cranberries to the rice towards the end of the cooking time. This will help to prevent the cranberries from becoming too soft.
  • Serve the cranberry rice immediately. This dish is best served fresh.

Conclusion:

Cranberry rice is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh cranberries, and it is also a healthy and affordable meal. Whether you are serving it as a main course or a side dish, cranberry rice is sure to be a hit.

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