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Need some inspiration—what to do with 2 bags of fresh cranberries?  And no, we don’t eat that relish that grandma used to make.

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    • 0 votes vote up vote up

      Cynthia Schmidt wrote Nov 16, 2012
    • I was going to suggest the relish with the oranges but, hmmm, I don’t know! I’m not a big fan of cranberries. It takes too much sugar to make then edible.




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    • 0 votes vote up vote up

      Tuliplady wrote Nov 17, 2012
    • I love cranberries, I suppose mainly because they are so sour.  But aside from putting them in my homemade granola, I’m just out of ideas what to do with them.




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    • 0 votes vote up vote up

      Vikki Hall wrote Nov 17, 2012
    • I made this once and it was good!

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      Vikki89, Your links have been removed, please consider upgrading to premium membership.




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    • 0 votes vote up vote up

      Nita P wrote Nov 17, 2012
    • i think of various meat marinades, or marinades in general....cranberry with chocolate cookies, chicken, ham, turkey - various cold meat with cranberry salads, puddings  desserts, can cranberrys be used as a beauty product...mash them up and apply to face or body with oil?? can cranberrys be used in the hair - as a treatment..various hot or cold cranberry drinks - with alcohol, other fruits or with carbonated water, can you make wine, coat them in chocolate etc....




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    • 0 votes vote up vote up

      Tuliplady wrote Nov 17, 2012
    • Great ideas, thanks.  Vikki, that stuffing recipe looks very yummy and looks like it would go with pork loin or roast beef very nicely!




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    • 0 votes vote up vote up

      Lisa Middlesworth wrote Nov 19, 2012
    • Vikki, I’m trying a new dish with cranberries this year. Never thought about it before.
      It’s very simple, I hope!
      My aunt fixed them when I was in Charlotte a couple of weeks ago.
      4 cups of fresh cranberries
      1 1/2 cups of water
      2 cups of sugar (I’m going to use 1 cup of slenda)
      Boil cranberries in saucepan over medium heat.
      Cook until cranberries begin to burst, about 10 minutes.
      Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Chill in the refrigerator 8 hours, or overnight, before serving.
      She served hers hot and they were delicious. Some folks add orange juice, cinnamon and I’ve even heard to add bourbon.




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