Cranberry Pretzel Crack Recipes

CRANBERRY BREAKFAST PRETZELS

Steps:

• In a food processor or blender, place the dried cranberries, applesauce and 1 tablespoon sugar; cover and process until finely chopped. Set aside. In a bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add the cranberry mixture, oil, salt and enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise ion a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a floured surface. Divide dough into 15 balls. Roll each ball into a 14-in. rope and form into a pretzel shape., In a large saucepan, bring water to a boil. Drop pretzels, one at a time into water; boil for 10 seconds on each side. Remove with a slotted spoon; drain on paper towels., Place pretzels on baking sheets coated with cooking spray. Cover and let rise in a warm place until puffy, about 25 minutes. Brush with egg white. Combine cinnamon and sugar; sprinkle over tops. Bake at 375° for 12-14 minutes or until golden brown. Serve with honey or cream cheese if desired.

CRANBERRY DIP

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
• Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.

CRANBERRY CREAM CHEESE APPETIZER

Steps:

• *Duringthe Holiday times,left over fresh cranberry sauce is great!
• In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth.
• Spread onto a serving dish or plate.
• In a bowl, stir cranberry sauce until it reaches a spreading consistency; spread over cream cheese mixture (leaving about 1 inch around sides of cheese showing-- makes it pretty) Sprinkle with almonds.
• Cover and refrigerate for 2 to 3 hours.
• Serve with crackers.