Cranberry Jellied Sauce
To make jellied sauce, follow whole berry sauce recipe, strain after boiling. Discard pulp and seeds and save only the "sauce". Sauce will thicken over night. Set on counter to cool and then refrigerate.
*Do not alter sugar or water as the fruit will not thicken.
Note from Staci: I like to make three batches of sauce. I strain two batches and leave one whole. Most of my family likes the jellied sauce best, but I like the look of the actual cranberry and the texture. I mix them all together to make a jellied sauce with a few whole cranberries floating in the dish. This is the best of both worlds in one pretty bowl. Fresh is best!
Cranberries make beautiful red ice cubes for drinks on any occasion. Just plop a few into your ice cube trays add water or cranberry juice and freeze. Or, wash your fruit and freeze the whole bag for a frozen cranberry addition to anything.
Cranberry Body Scrub
- 1/2 cup fresh or frozen Habelman cranberries
- 1/4 cup coconut oil
- 1/4 cup sugar
- 2 tbsp (+ more if needed) oat powder or ground oatmeal
In a food processor, process all ingredients for 30 seconds. Apply to body with gentle circular motions. Makes enough for one body scrub.
Freeze cranberries for all year crafting!
When frozen they will hold their form and shape for a few years, though they loose nutritional value they still can be used for crafts. Keep in mind that when the fruit is frozen, once thawed it will be soft and somewhat mushy. For "dry" projects it is best to use fresh not frozen fruit.
- 3 cups (12 oz) bag of Habelman Cranberries
- 1 cup sugar
- 1 cup water
Sort and wash berries. In a medium saucepan, bring sugar and water to a boil. Add cranberries. Return to boil and stir occasionally until their skins pop. Remove from heat, cool to room temperature and refrigerate until ready to serve. Enjoy your fresh cranberry sauce!
Note: Please note that a sugar substitute or lessening the amount of sugar, will result in sauce that may not thicken.
Zesty Whole Berry Sauce
- 1 cup white sugar
- 1 cup Orange juice
- 1 (12 oz) package fresh Habelman cranberries
- Zest of an orange
In a medium saucepan over medium heat, dissolve the sugar in the Orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl and add zest from one orange. Cranberry sauce will thicken as it cools.
Cranberry Face Mask
By Michelle Bender from Health Magazine
- 1 cup fresh cranberries
- 1 cup seedless red or green grapes
- 2 tsp lemon juice
- 1 envelope unflavored gelatin
In a small bowl or blender, mix ingredients at medium speed for 20 seconds until they have a paste-like texture. Cover and refrigerate for 45 minutes to thicken. Remove from the fridge and let sit about 10 minutes. Spread the mixture on clean, dry skin, avoiding eye area. Relax for 15 minutes, then rinse with warm water.
Fresh Cranberry Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup butter or margarine, melted and cooled
- 1 egg, beaten
- 1 tsp pure vanilla extract
- 1 tsp grated fresh orange peel
- 3/4 cups fresh orange juice
- 1-1/2 cups fresh cranberries, coarsely chopped
Mix first four ingredients until well blended. In another bowl, mix next five ingredients; stir mixture into flour mixture only until moist. Stir in cranberries. Spoon batter into a greased or paper lined muffin pan. Bake in a 375 degree oven for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Makes 15 muffins.
Recipe taken from: The Joy of Cranberries - The Tangy Red Treat. Theresa Millang. Copyright 2004.
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