How to Make Cranberry Pancakes, Salads & More

Make Unusual Dishes with Cranberries

© Deborah Harding

Nov 19, 2008

The following unusual cranberry recipes are great for Thanksgiving or Christmas. Serve Cranberry Pancakes for breakfast or serve cranberry bruschetta as an appetizer to Thanksgiving dinner. Cranberry spinach salad will bring the house down with Thanksgiving dinner.

Cranberry Bruschetta

• 1 – 16 ounce can or 2 cups whole cranberry sauce
• ¼ cup sugar
• ¼ cup red wine vinegar
• ½ red onion, thinly cut into rings
• 1 garlic clove, minced
• 2 tablespoons minced fresh basil
• 1 – 8 ounce loaf French bread
• Olive oil

1. In a saucepan combine cranberry sauce, sugar, vinegar, red onion rings, garlic and basil. Cook on medium stirring occasionally until onion becomes limp and sauce thickens (about 20 minutes) Cool to room temp.
2. Cut bread into diagonal ¾ inch slices. Brush both sides with olive oil. Place on cookie sheet and broil 1 to 2 minutes until brown then turn and broil other side until brown. Be very careful and watch as not to burn.
3. Top each slice with cranberry mixture and serve. Makes about 16 servings.

• 1 cup fresh cranberries (you can use 1 cup whole cranberry sauce)
• 3 tablespoons sugar
• 1 cup flour
• ½ cup yellow cornmeal
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 – ½ cup milk
• 1 large egg
• 3 tablespoons melted butter
• 2 tablespoons pancake syrup

1. Combine cranberries and sugar in food processor and chop.
2. Remove mixture from processor.
3. Place flour, cornmeal, baking powder, and salt into processor and mix well.
4. Add milk, egg, butter and syrup and process a few pulses just to blend.
5. Return cranberry mixture to processor and pulse once or twice.
6. Heat griddle or pan and brush with butter. Cook pancakes about 1 minute on each side.
7. Serve with more butter and syrup. Makes about 8 to 10 pancakes.

• 1 pound bag baby spinach, rinsed.
• 1 cup dried cranberries
• 2 tablespoons toasted sesame seeds
• ½ cup sugar
• 2 teaspoons minced onion
• ½ teaspoon paprika
• ¼ cup white wine vinegar
• ¼ cup cider vinegar
• ½ cup vegetable oil
• 1 cup candied pecan halves (recipe follows)

1. In a large bowl combine spinach with candied pecans and cranberries.
2. In a medium bowl whisk together sesame seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.
3. Toss with salad just prior to serving. Add candied pecans last.

• 1 cup pecan halves
• ¼ cup brown sugar
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

1. Take a large cookie sheet and cover with parchment paper prior to making candied pecans.
2. In a skillet combine sugar, oil, and vinegar.
3. Stir constantly until sugar dissolves and syrup starts to bubble.
4. Add pecans and stir until nuts are toasted and coated about 5 minutes.
5. Turn nuts out onto prepared cookie sheet and make sure none are touching by separating with 2 forks.
6. Cool completely before sprinkling into salad.

How to make Cranberry Main Dishes

How to make Cranberry Desserts

How to make Cranberry Breads

cranberry spinach salad

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