Cranberry Shiver Recipes

CRANBERRY SHIVER

Steps:

• 1. In a saucepan, bring cranberries and 2 cups of water to a boil. Reduce heat; simmer for 5 minutes. Press through a strainer to remove skins; discard skins. To the juice, add sugar, lemon juice, orange peel and remaining water; mix well.
• 2. Pour into an 8 inch square pan. Cover and freeze until ice begins to form around the edges of the pan, about 1 1/2 hours, stir. Freeze until mushy, about 30 minutes. Spoon into a freezer container, cover and freeze. Remove from the freezer 20 minutes before serving.

CRANBERRY SHIVER

Steps:

• In a large saucepan, bring cranberries and 2 cups of water to a boil. Reduce heat; simmer for 5 minutes. Press through a strainer to remove skins; discard skins. , Transfer to a large bowl. Stir in the sugar, lemon juice, orange zest and remaining water. Pour into an 8-in. square pan. Cover and freeze until ice begins to form around the edges of the pan, about 1-1/2 hours; stir. Freeze until mushy, about 30 minutes. , Spoon into a freezer container; cover and freeze. Remove from the freezer 20 minutes before serving. Scoop into small dishes; garnish with mint if desired.

CRANBERRY SPRITZER

Steps:

• In a pitcher, combine the soda and juices. Serve over ice.

CRANBERRY SCONES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar. , Bake at 425° for 12-15 minutes or until golden brown. Serve warm.