Sharon, I am not a baker, but cranberry bread, muffins, scones all come to mind right away. You could dry them and use as a snack or in salads too.

This pretty pink applesauce is a traditional side dish for our family at Thanksgiving and I make a few batches to freeze so we can use it as a side dish for pork, chicken or ham all year.

HOLIDAY APPLESAUCE

4 lb. sweet apples (Red or Golden Delicious, Empire, Winesap, etc.), cut into chunks (dont peel or core)
3 cups cranberries (12 oz.)
1 cup unsweetened apple cider
Two 3-inch strips lemon zest
1/2 cup sugar
3/4 tsp. ground cinnamon

In covered pot, simmer apples, cranberries, cider and lemon peel, stirring occasionally, for 1/2 hour or more, until apples are very tender. Add sugar and cinnamon. Simmer, covered 10 minutes. Discard zest. Pass mixture through a food mill. Add honey, sugar, or brown sugar to taste. Makes about 2 quarts. Can be frozen.

Well there's always cranberry jezabel.
I would make something now and bag and freeze the rest....you can use frozen like fresh.

This is good served with corn chips
Cranberry salsa BJ Irwin
1 12 oz package cranberries
chopped fine
1 8 oz can crushed pineapple with juice
1/3 cup cilantrochopped
1 seeded jalapeno pepper and chopped fine
¼ c. onion chopped
¼ cup green pepper chopped
1 tsp salt
2/3 cup sugar ( or less)

Heres' another goodie:
Cranberry Cake with Hot Butter
1 cup sugar
3 tablespoons butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 cups fresh or frozen whole cranberries
Butter sauce
1/2 cup butter
1 cup sugar
1/2 cup half and half
1 tablespoon vinegar
1 tablespoon flour
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease a 5-by-9-inch loaf pan. In a mixing bowl cream together sugar and butter. In separate bowl sift together the flour, baking powder and salt. Alternately add flour mixture and the milk to creamed mixture. Fold in cranberries. Turn batter into prepared pan and bake about 1 hour, or until toothpick inserted in middle comes out clean. (If the cranberries are frozen it will take longer to bake.) For the sauce: In a saucepan mix together butter, sugar, half and half, vinegar and flour. Slowly bring to a boil, let boil 1 to 2 minutes. Remove from heat and add vanilla. Serve hot over cake. Serves eight to 10.

Lucky you! I absolutely LOVE cranberries! Here are a few of my favorites.

Cranberry Walnut Tart

Sweet pastry dough (recipe follows)

3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 lb)
Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Make shell:
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.

Put oven rack in lower third of oven and preheat oven to 425°F. Line shell with foil and fill with pie weights.
Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.

Make filling:
Move oven rack to middle position and reduce oven temperature to 350°F.
Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
Cooks' notes:
Tart can be baked 1 day ahead and kept, covered, at room temperature.
For a more unusual presentation, you can make the tart in an 11- by 8-inch rectangular fluted tart pan with a removable bottom.

Makes 8 to 10 servings.

Sweet Pastry Dough

1-1/3 c all purpose flour
2 T sugar
1/4 tsp salt
1/2 c cold, unsalted butter cut into 1/2 inch cubes
1 large egg yolk
1-1/2 T ice water

Whisk together flour, sugar and salt in a large bowl. Blend in butter with your fingers or a pastry blender until mixture resembles coarse meal with some small (pea-sized) butter lumps. Beat together egg yolk and water with a fork and stir into flour misture until well combined.

Gently knead mixture in bowl with floured hands just until a dough forms. Turn out dough onto a lightly floured surface and knead gently 4-5 times more. Form dough into a ball, then flatten into a 5-inch disk. Chill, wrapped tightly in plastic wrap, at least an hour.

Cooks not: Dough can be chilled up to 2 days.
Makes enough dough for one 10-11 inch tart.

Gourmet
November 2003; originally published January 1991

Cranberry Cake with Butter Sauce 1/4c butter 1/2c sugar 1c flour 1tsp baking powder 1/2c milk 1c whole cranberries Preheat oven to 400 degrees. Grease and flour an 8x8 baking pan. Mix butter and sugar in medium bowl. Add milk, flour and baking powder, fold in cranberries. Pour batter into prepared pan and bake for 10 minutes. Reduce oven heat to 350 and bake 20 minutes more. Sauce 1/2c butter 3/4c sugar 1/2c heavy cream Melt butter in small saucepan. Stir in sugar then add cream and bring to slow boil for 20 minutes, stirring constantly. Remove from heat and serve warm, spooned over individual slices of cake. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cranberry Cream Scones Posted 1/12/07 by Sol 2 cups unsifted AP flour, plus flour for dusting 1/3 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup fresh cranberries 1 1/3 cups heavy cream 1 tablespoon each melted butter and confectioner's sugar \* Position the oven rack in the lower third of the oven. Preheat oven to 375ºF. Sift together the flour, sugar, baking powder and salt. Mix the cranberries into the flour mixture. Whip the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dry ingredients, just until it forms a rough, semicohesive mass. Transfer the dough to a lightly floured surface and knead gently, only a few times, until the dough holds together. Lightly flour your hands and pat the dough into a 8" circle on a lined baking sheet (I place the dough on a baking stone, lined with parchment). Brush the surface with the butter and sprinkle with the powdered sugar. Cut circle into 10 wedges, without detaching them. And bake for 30\-35 minutes or until golden. Cut into the premarked wedges after they're baked. Linda

Sorry, couldn't resist :) This recipe uses dried cranberries, but my freezer is never without bags of whole berries - love them in any baked goods, stir-ins for savory dishes and I always have a jar of the plain old whole berry sauce in my fridge for sandwiches. Yum, I love cranberries :)

Hi "Pixi" - big congratulations to you, your recipe looks delicious - no wonder you won!

Sharon, just drop a couple of cranberries in to garnish your Cosmopolitans and I'm sure the supply will dwindle down!

Simple and fresh....

-Grainlady

Fresh Cranberry-Orange Relish
(source: SuperFoods - by Steven Pratt, M.D.)

Makes about 3 cups.

One 12-oz. package fresh or frozen cranberries, rinsed and drained
1 unpeeled orange, cut into eights and seeded
3/4 c. sugar

Place half the cranberries and half the orange pieces in a food processor and process until the mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in the sugar. Store in the refrigerator or freezer until ready to serve.

Here's my favorite...

CRANBERRY CRUMB TART

Cream Cheese Pastry
4 oz cream cheese, cut into small cubes
½ cup cold butter, cut into small cubes
1 cups flour

Measure flour into the work bowl of a food processor fitted with the steel blade. Scatter the cold butter pieces over the flour and pulse until the mixture has the consistency of cornmeal. Add cream cheese pieces and process until dough comes together and forms a ball. Wrap in plastic, and refrigerate at least 30 minutes, or freeze until needed. Makes one 9-10 inch tart shell.

Filling
3 cups cranberries (approx. one bag)
6 Tbsp sugar

Topping
6 Tbsp cold butter
½ cup + 2 Tbsp flour
¾ cup + 2 Tbsp sugar

Preheat oven to 400 °. Roll out dough and place in a tart pan with removable bottom making sure to press dough so that it fits snugly against the sides. Trim edges to top of rim. Place in freezer for 30 minutes. Remove from freezer and place tart pan on a sheet pan. Line the crust with parchment paper or foil (if you use foil, place shiny side down) and fill the liner with pie weights or beans. Bake for 15 minutes. Remove liner and weights and continue baking an additional 5 minutes (dough will no longer be translucent but not yet golden brown).
While crust is baking, measure flour and sugar for topping into the work bowl of a food processor fitted with the steel blade. Cut butter in small cubes and scatter over the mixture, process until crumbly, then set aside.

Combine cranberries and sugar for filling. Set aside.

After crust has been partially baked, remove it from oven and fill with cranberry sugar mixture and sprinkle with topping mixture (it will look like too much topping, but use it all). Lower oven to 350° and continue baking tart until topping is golden and cranberries bubble, about 40 minutes.

Note: Both the dough and topping can be made ahead and kept either in the refrigerator or freezer until needed. Baked tart can be made ahead and frozen.

Serve at room temperature

Try these! These also freeze well.

Cranberry-Banana Loaf

The sweetness of the bananas perfectly balances out the tartness of the cranberries. This recipe comes from Farm Journals Homemade Breads by Alice Joy Miller, Joanne G. Fullan and Margaret C. Quinn. Makes 1 loaf.

Ingredients

1 ¾ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon orange rind
1 cup sugar
⅓ cup vegetable oil
2 eggs
¾ cup mashed ripe bananas (2 large bananas)
¾ cup fresh or frozen cranberries, chopped

In a small bowl, stir together chopped cranberries (I pulse them in a food processor for a few pulses), orange rind and ½ cup sugar; set aside.

Into a large bowl, mix flour baking powder, baking soda, salt and remaining ½ cup sugar; set aside.

In another small bowl, mix oil and eggs until well blended; stir in bananas. Add the banana and the cranberry mixtures to the dry ingredients. Stir until just moistened. Pour batter into a greased 9x5x3 inch loaf pan. Bake at 350 degrees for 1 hour. Let cool 10 minutes and remove from pan.

Cranberry Pecan Muffins

This is out of my collection of recipes. I suspect it originally came from my Mom.

Ingredients

3 cups flour
4 ½ teaspoons baking powder
1 cup sugar
½ cup shortening
2 eggs
1 cup milk
2 teaspoons lemon rind
1 cup chopped pecans
1 ½ cups chopped cranberries
¼ cup sugar

Combine flour, baking powder and 1 cup sugar into a large bowl. Cut in ½ cup shortening with a pastry blender until mixture is crumbly. Stir in chopped pecans and lemon rind. In a small bowl combine chopped cranberries and ¼ cup sugar; set aside.
In another bowl, beat eggs until light. Stir in milk. Add liquid to dry ingredients. Stir until just moist. Fold in cranberries. Spoon batter into paper lined or well greased muffin tins. Bake at 400 degrees F for 20 minutes. Let cool 5-10 minutes and remove from pan.

Wow, Congratulations, Patrice! That recipe looks great, I have printed it out to try very soon!

Linda

I was going to recommend freezing them for future reference.... perhaps to make some of these great-sounding recipes.

This is a pie I make only on Thanksgiving. It has a great tart/sweet taste that everyone loves.

Cranberry Maple Orange pie

Pastry for a 2 crust pie

5 1/2 cups fresh cranberries
1 cup maple syrup
1/2 cup brown sugar
1 large orange sectioned out (I do this over the cranberry bowl so all the juice drips down into the bowl and then I squeeze the orange to get the rest of the juice out.)
1 TBSP orange zest
1 tsp cloves
2 TBSP quick cooking tapioca

Preheat oven to 425.

Line a 9" pie pan with the bottom pastry. Mix all the filling ingredients. Pour into pie pan. Moisten the bottom pie pastry with water, place 2nd pastry on top and seal edges and crimp. Put 2 or 3 vent holes in top crust. Bake at 425 degrees for 20 minutes...then lower heat to 375 degrees and bake for 35 to 40 minutes more. Enjoy! NancyLouise

hey pixi - congrats - again!!!! great photo!

I can vouch for sol's scones. I love them too and thank you for starting this thread Sharon. i will be saving it.

Also, I have a saved recipe for crustless cranberry cake or pie or something. but it's on my main computer which is in the shop for the weekend...(Will has granted me permission to use his laptop - LOL). I have SOME recipes saved on his laptop but not the more recent ones...but here is another i FOUND but haven't made.

Cranberry Upside-Down Coffee Cake = hidesertfox
prep time: approx. 30 minutes
cook time: approx. 1 hour
Makes one 9-inch springform pan - about 12 servings
1/2 C. packed brown sugar
1/3 C. butter
1 1/4 C. cranberries (not canned)
1/2 C. chopped pecans
1/2 C. butter, room temp.
3/4 C. white sugar
2 eggs
1 t. vanilla
1 C. sour cream
1 1/2 C. AP flour
1 1/2 t. baking powder
1 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
Preheat oven to 350 degrees. (175 C.) Wrap the outside of a 9 inch springform pan with alum. foil to prevent leaking. Sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a saucepan over med. heat, combine brown sugar and 1/3 C. butter. Bring to a boil, the pour into bottom of springfrom pan. Sprinkle with cranberries and pecans.
In a large bowl, cream together the butter and 3/4 C. sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream. Pour batter into prepared pan.
Bake for 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for about 10 minutes - invert onto serving platter and remove pan. Best served warm - warms nicely in the microwave.

Never would I have thought of bacon with cranberries in a scone, but now that I see it, it sounds wonderful.

I have YET to see the first bag of cranberries in the market. What's up with that? All these lovely recipes and no berries....sniff.

Pixistix, congratulations on that win. I still make your hot milk cake, it's one of my favorites.

Now I'm going to have to try the scones.

Annie

Congrats, Pixistix! DH's jaw dropped when he figured out who was in the picture with you, hehe. The scones sound yummy.

I make candied cranberries for my fruitcakes (and muffins, breads etc). They're a bit like craisins, only plump and shiny. The biggest ones go on top thumbprint cookies. You have to be patient, though, and heat them slowly, or they lose their shape.

* Exported from MasterCook *

Candied Cranberries

Recipe By : Dorothy Dean Homemaking Service, Spokane Spokesman-Review, about 1963
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sugar
1 cup water
2 packages fresh cranberries

Heat sugar and water to dissolve sugar. Add cranberries and heat VERY SLOWLY almost to boiling. Cool. Repeat this process, stirring occasionally, 4 or 5 times, until berries are shiny and candied. Be patient - if you heat them too fast, they pop.

Drain well and spread to dry (or put in dehydrator) for a bit.

NOTES : The syrup that's left is a beautiful red and great on pancakes.

- - - - - - - - - - - - - - - - - -

My sister brought this to Thanksgiving dinner years ago...we haven't had regular cranberry sauce on TDay since. Yummy on turkey sandwiches.

* Exported from MasterCook *

Cranberry Chutney

Recipe By : Katie (from my sis)
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c chopped Granny Smith apple
1 c raisins
1 c chopped onion
1 c sugar
1 c white vinegar
3/4 c chopped celery
3/4 c water
2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp cloves
1 bag fresh cranberries -- (12 oz.)

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat ans simmer, uncovered 30 minutes or until slightly thick, stirring occasionally.

To can, process in a boiling water bath for 10 minutes. Makes 4 half-pints.

- - - - - - - - - - - - - - - - - -

Katie,

I love the craisons in the store as do the kids:) I would love to make the sugared cranberries, how long do you you dry or dehydrate these. I would love to make a couple batches when the Cranberries get into the store for snacking this winter. I have a gallon of sour cherries I dehydrated this winter, and think a cherry cranberry granola might be part of our giftgiving this Christmas.

Stacie

This photo is old - long before I knew anything about lighting!!

Drenched Cranberry Cake

2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
3 tablespoons butter, melted
2/3 cup milk
1 egg
2 cups fresh or frozen cranberries

Sauce:
1/2 cup unsalted butter
1 cup sugar
3/4 cup heavy cream
1/2 vanilla bean, split lengthwise

Preheat the oven to 350 degrees. Butter a 9-inch round pan.

Sift the flour, sugar and baking powder into a large bowl. Add the shortening, milk and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries.

Pour into the prepared pan, smooth the top and bake for 1 hour, or until an inserted toothpick comes out clean.

Transfer to a wire rack.

While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water.

Add the sugar, cream and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes.

Remove the vanilla bean. Serve the cake with each individual slice generously topped with the warmed sauce.

Source: Very Cranberry, copyright September 2004

I have another one I'll post as soon as I can locate it!!

Lori

Thanks for all the great recipes and ideas ! We love cranberries so I am cutting and pasting the entire thread.

Tonight I think it will be Lori's Drenched Cranberry Cake for dessert.

Thanks again.

WOW!!!
Thanks for all the recipes. I've copied and pasted.

Linda

Congrats Patrice!! That is awesome and sounds really good.

Here are a couple I make on a regular basis....

Cranberry Nut Bread
Recipe By : Ocean Spray
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shortening
3/4 cup orange juice
1 tablespoon orange zest -- finely grated
1 egg
1 cup cranberries -- fresh or frozen
1/2 cup nuts -- coarsely chopped
Preheat oven to 350°F. Coat 9x5x3-inch loaf pan with nonstick cooking
spray; set aside.
Sift flour, sugar, baking powder, soda, and salt into large mixing bowl.
Add shortening and use pastry blender to cut in until texture of cornmeal;
make well in center.
Mix orange juice and zest with egg, dump into well in dry ingredients, and
stir lightly - just enough to moisten. Fold in cranberries and pecans,
again stirring lightly.
Spoon batter into pan, smoothing well to corners and making batter slightly
higher around edge than in middle.
Bake 50 to 60 minutes until nicely browned and toothpick inserted in middle
of loaf comes out clean.
Cool bread in pan on wire rack 10 minutes, loosen around edge, and turn out
on rack. Cool to room temperature before slicing cake.

************************************************************

New England Biscuits with Cranberries and Rosemary

2 cups flour
2 ½ teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces
½ cup dried cranberries
2 tablespoons minced fresh rosemary, finely chopped
1 cup buttermilk
1 egg, lightly beaten
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper.
In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

Lucky you! Also a hearty congratulations to Pixi for her great win! Keep on contesting, but inquiring minds want to know, who is that guy in the photo? Your scones sound like something DH would love! This year's berries just arrived in one of our stores, but I just found a bag of frozen berries from last year. I can't wait to make the cranberry chutney.

Stacie, I only dry them for a couple of hours...just to make them less sticky. For something like granola, you may want to rinse them a little before drying(I set the dehydrator racks over the sink and spray them).

Yummy thread...need to buy cranberries.

Wow Pixi that is so cool! Congrats. There are so many great sounding recipes here but I have to say that Lori that really looks super moist and good. I have the recipe copied and Ruthanna your applesauce sounds good too. I happen to have two bags of cranberries in the freezer from last Christmas that need to be used up. What a great way to use them along with the other ideas. Thanks everyone.

Wow ! congrats Pixie !!
Here's a fast, simple one & so good --it's from Alexa--
Home Cookin Chapter: Pies & Tarts

Crustless Cranberry Pie
=======================
1 cup All Purpose Flour
1 cup Sugar
1/4 teaspoon Salt
2 cups Fresh Whole Cranberries
1/2 cup Chopped Walnuts
1/2 cup Melted Butter
2 Eggs Beaten
1 teaspoon Almond Extract
. Preheat oven to 350 degrees. Grease 9 inch pie pan....(I used Pam)

Combine flour, sugar, and salt. Stir in cranberries and walnuts and
toss to coat.

Stir in melted butter, beaten eggs, and almond extract. Spread the
batter into prepared pie pan.

Bake 40 minutes or till toothpick inserted comes out clean. Serve warm
with whipped cream or ice cream.

Thanks everyone . . . and thanks to Sharon for starting this GREAT compilation of cranberry recipes - what a keeper!

ps: compumom, the guys are Duff Goldman (Ace of Cakes) and Tyler Florence. All I can say is I'm still swooning from Tyler's praise and kind words . . . what a lovely, genuine man he is!!

Pixistix, congratulations!

Sharon, I recommend Gina's Cranberry Citrus Marmalade. Tracey made some and brought it to a Pennsylvania get-together. It's really delicious.

Cranberry Citrus Marmalade
==========================================
Ingredients:
1 grapefruit
1 orange
2 1/2 cups water
3 cups fresh cranberries
1 3/4 oz powdered fruit pectin
6 1/2 cup sugar (Gina's note: "I only used 4 1/2 cups - that's plenty sweet for me")

Method:
Remove peel from 1 grapefruit and 1 orange; scrape excess white membrane from peel. Cut peel into thin strips. In large kettle, combine peel and 2 1/2 cups water; cook, covered, over low heat until tender, 20 minutes.

Section grapefruit and orange; chop fruit. Add with 3 cups fresh cranberries to peel; simmer 10 minutes, stirring constantly. Stir in powdered fruit pectin. Bring to boil; stir in sugar. Bring to full rolling boil; boil hard 1 minute stirring constantly.

Remove from heat and skim foam. (I didn't do that). Let stand 15 minutes, stirring occasionally. Ladle into hot sterilized jars. Seal. Boil in hot water bath for 10 minutes.

Yield: 4 pints

Nearly everyone seems to be giving you breakfast and dessert ideas, so here is an entree for a change:

CRANBERRY ROAST OF PORK

1-1/2 cups fresh cranberries
2/3 cup sugar
1 cup finely chopped onion
1/2 cup dry red wine + 1/2 cup dry red wine

4 pound loin of pork, either with bones or boneless
Salt
Pepper
1/2 teaspoon thyme

1 cup canned beef bouillon
1 Tablespoon cornstarch
1/3 cup cold water

Preheat oven to 350 degrees.
Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and 1/2 cup wine.

Rub pork with salt, pepper, thyme. Place bone side down in roasting pan just large enough to hold the roast and juices that will develop.
Spread cranberry mixture over roast.
Roast 2-1/2 hours or about 40 minutes per pound or to internal temperature of 170 degrees.

Combine remaining 1/2 cup of wine with beef bouillon and baste meat frequently with this and pan juices. If you need more, mix 1 part wine with 2 parts bouillon. Dont let pan juices scorch. (The onions will scorch a bit, even with basting, but they still taste good.)

When roast is done, transfer to board for carving.
To thicken pan juices if desired: Measure pan juices. For each cup of pan juice, mix 1 Tablespoon cornstarch with enough cold water to make a paste, then combine with the cooking liquid and cook until thick. Spread some sauce over carved meat and pass rest at the table. Serves 6.
Adapted from Americana Magazine, November 1976

From my notes:
Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation of the yummy liquid.
Baste gently so you dont disturb the cranberry-onion coating on the meat.
We serve this with noodles to take advantage of the sauce.

THAT'S that crustless cranberry pie one - mmmm is it ever good. Great to serve with a brunch, but my favorite? cut it into small pieces and put int he freezer....take one delectable piece out when you want a treat. It is chewy and chilly and sweet and tart.

Lori, made your drenched cranberry cake for dinner Sunday and it was outstanding!

I wanted to send the kids home with half but Clive wouldn't let me unless I promised to make another one this week! LOL

With this recipe and all the other wonderful sounding recipes that have been posted, I'm thinking 2 Kilos won't be enough!

Compumon I can't believe you don't know Tyler Florence! And he has his arm around Pixi! Nice.

Glad you liked it, Sharon. It's also wonderful using blueberries, too.

Lori

Hey, Sharon, wanna can something? Bizzylizzy posted a cranberry mustard recipe at Harvest that sounds good, I think I'm going to give it a try.

And since you are in the mustard center of the world, well....

Annie

I had forgotten about that crustless cranberry pie! I lost the recipe when my old computer died... thanks for reprinting it so I can save it again!

Alexa

Thanks for the heads up Annie, sounds good !