Best 11 Easy Frozen Cranberry Recipes

EASY CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan over medium heat.
• Bring to a boil, reduce heat and simmer 10-12 minutes uncovered. Remove the cinnamon stick and discard.
• Cool to room temperature and then refrigerate until chilled.

EASY CRANBERRY MUFFINS RECIPE

Steps:

• Preheat oven to 375.
• Line muffin pan with paper liners.
• Mix together flour, brown sugar and baking powder. Set aside.
• Beat together eggs. orange juice and oil.
• Add wet ingredients into the dry ingredients just until moistened.
• Fold in cranberries.
• Spoon into prepared muffin pan.
• Bake for 15-20 minutes or until golden brown.
• Cool on a wire rack.

SIMPLE CRANBERRY SAUCE

Steps:

• Rinse cranberries with cool water, and remove any stems or blemished berries.
• Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
• Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

FROZEN CRANBERRY SALAD

Steps:

• In a large bowl, combine the cream cheese, Miracle Whip and sugar. Fold in the whipped topping; set aside. , In a large bowl, combine the pineapple, nuts, coconut and cranberry sauce. Add cranberries if desired. Gently combine with cream cheese mixture. Spread into a 13x9-in. dish or three foil-lined 8x4-in. loaf pans. Cover and freeze. , Remove from freezer 10-15 minutes before serving. Cut in squares or slices. Serve on lettuce leaves.

FROZEN CRANBERRY SALAD

Steps:

• Crush the cranberry sauce with a fork. Add lemon juice. Spoon into a mold 3/4 full.
• Whip the whipping cream and fold in the yogurt, powdered sugar, and walnuts.
• Freeze for 6 to 8 hours.
• Remove from the freezer and let thaw 4 to 5 minutes. Turn out onto a serving plate and serve. Using a thin knife makes it easier.

FROZEN CRANBERRY SAUCE

Steps:

• Bring cranberries, white sugar, brown sugar, orange juice, lemon juice, and cinnamon to a simmer in a 2- to 3-quart pot over high heat. Simmer, uncovered, stirring occasionally, until cranberries are tender when pierced, 8 to 10 minutes.
• Stir in vanilla extract; remove from heat and let cool, 10 to 15 minutes. Serve or chill in an airtight container for up to 1 week.

CRANBERRY SAUCE

Steps:

• Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
• Stir in mix-ins, if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 350ºF.

EASY ONE-BOWL CRANBERRY ORANGE LOAF

Steps:

• Preheat oven to 350F (regular bake setting/not fan assisted), with rack in the centre of the oven. Grease a 9x5-inch loaf pan and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into 4 pieces and add to the dry ingredients. Using your fingertips, rub the cold butter into the flour mixture, breaking it up as you go, until you have an evenly crumbly mixture resembling corn meal.
• Remove the zest from the orange and set aside for now. In a 2-cup measuring cup, add the juice from the orange. Add enough water to the measuring cup to fill up to the 3/4 cup mark. add the orange zest and the well beaten egg to the measuring cup and stir to combine. Pour the orange juice mixture all at once into the dry ingredients. Using a wooden spoon, mix together just enough to dampen all the flour. Gently stir in the cranberries. (I like to dust frozen cranberries with a tiny bit of flour before adding to the dough).
• Spoon the batter into a greased 9x5-inch loaf pan and bake in preheated oven for about 1 hour, or until a tester inserted in the centre comes out clean. (Starting with frozen cranberries may need a few extra minutes of baking. Also note that darker pans will bake more quickly. So watch closely near the end of baking, but don't be afraid to bake a little longer, if needed).
• Allow the loaf to cool in the pan for 10 minutes, then run a knife around the side of the pan and turn out/remove from pan and allow to cool completely on a wire rack to cool completely.
• Once cooled completely, prepare glaze by stirring together the glaze ingredients until smooth. Place a piece of waxed paper or paper towel under the cooling rack to catch drips, then spoon the glaze over the cooled loaf, spooning it onto the top and letting it run down the side. Allow to stand until the glaze sets (about 30 minutes) before slicing.

CRANBERRY CRUMBLE BARS RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
• Using a hand mixer, beat the butter and brown sugar together until light and fluffy.
• Add the egg yolks and vanilla extract, beating to combine.
• In a separate bowl, mix the flour and salt together.
• Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly.
• Divide the dough into thirds.
• Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes.
• While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough.
• Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges.
• Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries.
• Put the pan back in the oven and bake for another 20 minutes.
• Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it's cooked through. The top should be golden brown and the cranberries should be bubbly.
• Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.