Cherry And Cranberry Juice Recipes

CRANBERRY CHERRY PUNCH

Steps:

• Place several cranberries and a piece of lemon in each compartment of an ice cube tray; fill with water and freeze. , In a punch bowl or large container, dissolve gelatin in boiling water. Stir in the cold water, cranberry juice and lemonade concentrate. Just before serving, stir in ginger ale. Serve over cranberry-lemon ice cubes.

CHERRY AND CRANBERRY COBBLER

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
• Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
• For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.

JELLIED CRANBERRY-CHERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
• Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.

CHERRY CRANBERRY SAUCE

Steps:

• In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

HOMEMADE CRANBERRY JUICE

Steps:

• In a Dutch oven or large saucepan, bring water and cranberries to a boil. Reduce heat; cover and simmer until berries begin to pop, 20 minutes., Strain through a fine strainer, pressing mixture with a spoon; discard berries. Return cranberry juice to the pan. Stir in the sugar, lemon juice and orange juice. Bring to a boil; cook and stir until sugar is dissolved. , Remove from the heat. Cool. Transfer to a pitcher; cover and refrigerate until chilled.

CHERRY CRANBERRY SAUCE

Steps:

• Put everything except the agar into a large sauce pan and heat until the cranberries burst and the liquid is reduced by half.
• Add the agar and stir. Bring back to a boil and then simmer for 5 minutes. Place in the fridge and let it set up.
• Bon Appetit!

CHERRY AND CRANBERRY JUICE

Steps:

• Alternate adding the cherries and cranberries to the juicer and process until juiced.From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.