Nanas Cranberry Kuchen Recipes

CRANBERRY SOUR CREAM KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan.
• Beat 1/2 cup butter, 1 cup white sugar, and vanilla extract in a large bowl using an electric mixer until creamy and smooth. Add eggs, 1 at a time, beating in the first egg thoroughly before adding the second. Whisk 2 cups flour, baking powder, baking soda, and salt together in a separate bowl; beat flour mixture into creamed butter mixture in several increments, alternating with sour cream, to make a batter.
• Spread half the batter in the prepared pan. Combine cranberries with 1/4 cup white sugar in a bowl and spread the cranberries over batter; top with remaining batter. Stir brown sugar, 2 tablespoons flour, almonds, 1 tablespoon butter, and cinnamon together in a bowl until the topping looks like crumbs. Sprinkle topping evenly over cake.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out clean or with moist crumbs, 50 to 55 minutes.

NAN'S CRANBERRY SAUCE

Steps:

• Bring 2 cups of water to a boil, then remove from the heat. Stir in the gelatin until completely dissolved, 1 to 2 minutes. Add 1 cup cold water, the cranberry sauce and pineapple. Mix well, ensuring you break apart any large chunks of the cranberry sauce. Pour into a 9-by-13-inch pan. Cover and place in the refrigerator until firm, 3 1/2 to 4 hours.
• Beat together the cream cheese and powdered sugar with a hand mixer until smooth, about 1 minute. Add the milk and mix until completely combined. The frosting should be thick but still pourable. Carefully spread the cream cheese frosting in a thin layer over the cranberry sauce. Zest the orange directly over the frosting. Serve up in individual squares.

CRANBERRY KUCHEN

Steps:

• 1. Thoroughly cream margarine, 1 cup sugar, and vanilla in large bowl with electric mixer. Add eggs, one at a time, beating until light and fluffy.
• 2. Combine flour, baking powder, baking soda, and salt. Add flour mixture and sour cream alternately to creamed mixture, ending with flour. Batter will be thick.
• 3. Combine cranberries with remaining 1/4 cup sugar. Spread half of the batter in greased 10-inch springform pan, sprinkle with cranberries; top with remaining batter.
• 4. Combine topping ingredients, sprinkle over batter.
• 5. Bake at 350* for 50-55 minutes.

NANA'S CRANBERRY SALAD

Steps:

• Chop the cranberries in a food processor. Place the cranberries in a bowl, add sugar and set aside in the fridge.
• Dissolve gelatin into boiled water. Once dissoved, add ice and stir until melted.
• Pour gelatin into a 13x9 glass pan and set in the fridge until almost set (20-30 minutes).
• While the gelatin is setting, chop all other ingredients:
• Quarter apple & remove seeds, but leave on the skin. Chop in food processor and place in a mixing bowl.
• Peel the orange, leaving on about 1/2 of the peel. Quarter and chop. Place in the bowl.
• Cut seedless grapes in halves or quarters, depending on their size. Place in the bowl.
• Quarter the celery and add the walnuts to processor for chopping. Place in the bowl.
• Once you have completed chopping, the gelatin should be set. Take the 13x9 pan out of the fridge, stir in the cranberry mixture & the other chopped ingredients.
• Spread everything out evenly & return to fridge. Allow gelatin to finish setting (about another 20-30 minutes).
• NOTE: If gelatin gets solid before your ingredients are ready, you can still make it. It will mix okay and set up again.