Best 3 Cranberry Tapenade Recipes
Cranberry tapenade is a versatile and flavorful spread that can be used as a dip, condiment, or spread. It is made with fresh cranberries, herbs, nuts, and olive oil. The combination of sweet and tart cranberries, with the savory herbs and nuts, creates a delicious and unique flavor that is perfect for any occasion. Cranberry tapenade is a great way to use up leftover cranberries after the holidays, or to enjoy the fresh taste of cranberries all year long.
Let's cook with our recipes!
TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
CRANBERRY-BEEF MINI BURGERS
Cranberry tapenade brings a deep red color and sweet-sour zing to these fun little bacon cheeseburgers. Serve them for parties or any time you want to treat your family. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 16 appetizers.
Number Of Ingredients 18
Steps:
- In a food processor, place first 6 ingredients; pulse until cranberries are finely chopped. Transfer to a small bowl; stir in thyme. In a large bowl, combine the beef, salt and pepper. Shape into 16 patties, about 1/2 inch thick., In a large nonstick skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until a thermometer reads 160° and juices run clear, topping with cheese during last minute of cooking., Spread mayonnaise over cut sides of rolls. Layer bottoms with arugula, tomatoes, burgers, bacon and cranberry tapenade; replace tops.
Nutrition Facts : Calories 360 calories, Fat 21g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 586mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 17g protein.
Tips:
- Choose fresh, ripe cranberries for the best flavor.
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- To make the tapenade ahead of time, simply prepare it according to the recipe and then store it in an airtight container in the refrigerator for up to 2 weeks.
- Serve the tapenade with crackers, bread, or cheese.
- You can also use the tapenade as a condiment for grilled meats or fish.
- For a sweeter tapenade, add a little honey or maple syrup.
- For a spicier tapenade, add a pinch of cayenne pepper or red pepper flakes.
- If you don't have any walnuts, you can substitute another type of nut, such as almonds or pecans.
Conclusion:
Cranberry tapenade is a delicious and versatile condiment that can be enjoyed in many different ways. It's perfect for serving at parties or potlucks, and it also makes a great gift. So next time you're looking for a new and exciting way to use cranberries, give this tapenade a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #healthy #appetizers #easy #dinner-party #holiday-event #dietary #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something
You'll also love
