Use the chopped..they'll probably bleed a bit..but it should be pretty!

This is a terrific salad dressing.

Alexa's Autumn Salad with Cranberry Vinaigrette
Posted by caliloo (My Page) on Thu, Sep 19, 02 at 15:35

1/2 cup chopped walnuts
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon Maple Syrup, Brown Sugar or Honey
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2 Anjou Pears, cored and thinly sliced

Toast the walnuts for 8 to 10 minutes in a 350F oven, or until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, syrup, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper. In a salad bowl, toss together the greens, pears, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.
Note: Also great with crumbled Gorgonzola

You can mix them with the same amount of chopped tart apples, some chopped walnuts and honey (to bind). Use it as a relish on plain crackers (like Town House or Ritz).

Ok, a cup is a bit much for this (or maybe not if you are feeding more than the two at my house), but I might try a TBSP on butternut squash with a drizzle of maple syrup and baked. I've done them with slices of squash, whole cranberries, and maple syrup, but it might be just as good with cubes of squash and the chopped cranberries...

Put the cranberries into a frying pan with a chopped apple a bit of butter and maybe some wine....cook it until soft and serve with grilled pork chops.
Linda C

My favorite green salad is mixed lettuces (herb salad mix), dried cranberries, canned mandarin oranges, chopped walnuts,feta cheese, salt & pepper, olive oil & red wine vinegar. It's delicious!

I have these recipes but they call for more then 1 c. of chopped cranberries.

Cranberry Drops (Greg)

1/2 c. butter
1 c. sugar
3/4 c. brown sugar
1/4 c. milk
2 T. orange juice
1 egg
3. c. flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c. chopped nuts
2 c. chopped cranberries

Heat oven to 375 degrees.

Cream butter and sugars together.

Beat in milk, OJ and egg.

Stir together flour, baking powder, soda and salt.

Blend well with sugar mixture.

Add nuts and chopped cranberries.

Drop dough by Tsps and bake at 375 for 10 minutes or until lightly browned on the bottoms.

Cranberry Walnut Tart (linda)

Sweet pastry dough, frozen is okay

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.

Michelle

A lovely upside down french toast recipe from McCormick that we love:

1 cup packed brown sugar
1/2 cup (1 stick) butter, melted
3 teaspoons McCormick® Ground Cinnamon , divided
3 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1/2 cup dried cranberries or raisins
1 loaf Italian or French bread, cut into 1-inch slices
6 eggs
1 1/2 cups milk
1 tablespoon McCormick® Pure Vanilla Extract

1. Mix brown sugar, butter and 1 teaspoon cinnamon in 13x9-inch baking dish. Add apples and cranberries; stir to coat well. Spread evenly in bottom of baking dish. Arrange slices of bread on top.
2. Mix eggs, milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover with foil. Refrigerate 4 hours or up to 24 hours.

3. Preheat oven to 375°F. Bake, covered, 45 minutes. Uncover and bake additional 5 minutes.

4. Let stand 5 minutes before serving. For an eye-catching presentation, loosen edges with small knife. Invert onto large serving platter.

You gotta flip it, it looks great!

Thanks everyone! Not sure yet what I'll do... Thanks so much for sharing your suggestions and recipes... they are all keepers.

I think our very own Linda C posted this a few months ago (apologies if I'm wrong). I haven't tried it yet, but it looks good! You can probably adjust it a bit since you have a cup of cranberries.

1 1/2 cups of fresh or frozen cranberries
1/2 an apple, peeled and cored
one chopped serrano or jalapeno chile
4 Tbsp sugar
Zest of one orange
2 Tbsp chopped fresh cilantro
juice from one half lime or lemon
Dash of salt

1 Either grind cranberries and apple together in a grinder, or pulse in a food processor until coarsely shredded, around 10 short pulses.
2 Combine shredded cranberries, orange zest, chile, and sugar in a medium bowl. Let sit 15 minutes for the cranberries to macerate (soften in the sugar). Add cilantro, lime juice, and salt to taste.
Makes a little less than 2 cups.

Close, but not my recipe. Had some of this tonight....but you need more than a cup....
Here's mine.
Cranberry salsa BJ Irwin
1 12 oz package cranberries
chopped fine
1 8 oz can crushed pineapple with juice
1/3 cup cilantroÂchopped
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

Buy a package of "ground turkey". Mix in the cranberries,sage,salt,pepper,broth,bread crumbs. Into a casarole dish,into the oven for about 45 minutes,;and you have a nice meatloaf.

ooooh Linda, that sounds quick and yummy!

Cranberry and pinenut couscous.

Cranberry Muffins and Cranberry Orange Muffins, neither of them call for more than 1 cup of chopped cranberries.

Here is a link that might be useful: Cranberry Muffin recipes

Make scones-- use Ann T's recipe-- just sub the cranberries for the raspberries-- be sure to add the white choc if you want a tasty, tasty treat.

Diane's Home Cookin Chapter: Biscuits & Scones

Raspberry Scones
================
2-1/4 cups flour
1/2 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar
. Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. If you
are adding white Chocolate chunks or chips you can add them along with
the cream

Posted by Ann T.

Exported from Home Cookin 5.5 (www.mountain-software.com)

Cranberry Oat Breakfast Bars

1 1/2 cups old-fashioned rolled oats
3 tablespoons butter, melted
¾ cup packed light brown sugar
4 large egg whites
10 tablespoons non-fat plain yogurt
1 teaspoon vanilla
1 cup unbleached all-purpose flour
1 teaspoon baking soda
¾ cup walnuts, finely chopped
2/3 cup fine chopped dried cranberries, finely chopped
¼ cup milled flaxseed
1½ teaspoons lemon extract

Preparation Â

Put oven rack in middle position and preheat oven to 350°F. Generously spray a 9-inch square baking pan with PAM, wipe out excess.

Mix oats, flour, brown sugar, walnuts and baking soda together. Add egg whites, yogurt, vanilla, lemon extract and butter. Mix well. Fold in cranberries.

Spread in pan sprayed with PAM.

Bake until golden and a wooden pick inserted comes out clean, about 25 minutes for glass, 35 minutes for metal pan. Cool in pan 20 minutes, and then cut into bars. Do not over bake!!

Makes 12 large bars.

Add to the apples in an apple crisp.

Put on top of slices of butternut squash (in the bowl of the boat) add a little maple syrup, and bake as usual.

How about added to a rhubarb pie?
Linda C