Here are 3...but any recipe that calls for fresh cranberrys will work with frozen. Linda C Here's one for Cranberry Chutney - 1 16-oz. pkg. fresh cranberries 3/4 cup packed brown sugar 1/2 cup light raisins 1/2 cup chopped celery 1/2 cup chopped apple 1/2 cup water 1/4 cup coarsely chopped walnuts 2 TBSP. finely snipped candied ginger 2 TSBP. lemon juice 1 tsp. onion salt 1/4 tsp. ground cloves In large saucepan combine all ingredients. Bring to boiling, stirring constantly. Simmer, uncovered, 15 minutes, stirring occasionally. Store, covered, in the frig. Serve chilled. top with walnut half, if desired. Makes 3 cups. Cranberry, Cherry & Walnut Chutney (serves 12) 2 cups dried tart cherries 1 cup fresh cranberries 1 cup raisins 1 cup sugar 1/2 cub apple cider vinegar 1/2 cup finely chopped celery 6 tablespoons apple juice 1/2 teaspoon crushed red pepper flakes (or less, to taste) 1 tablespoon chopped lemon zest 1 cup toasted and coarsely chopped black or English walnuts or hazelnuts Combine all of the ingredients in a 2-quart saucepan over medium heat. Cook for 20 minutes, stirring well. Cool the chutney to room temperature; cover tightly and refrigerate. The chutney will thicken as it cools and will keep for up to 2 weeks in the refrigerator. Cranberry jezabel 12 oz bag fresh or frozen cranberries 1 c. water 3/4 c. white sugar 1/2 c brown sugar Wash and pick over the berries, put water and sugars in sauce pan( large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy!

I have had success with enduring's cookie sheet method. It does concern me that you baked it an hour more and it was still wet in the center. Something may be wrong with the recipe, have you made that recipe before? It could also have been too much or too wet fruit. If a recipe says one kumquat not 1/2 c diced Kumquat the lack in precision can be your ruin. I have my own chickens, hence fresh eggs. Some of the eggs I get are HUGE. I always try to use the smallest ones I get when I bake, which are still the size of a large grocery store egg, or reduce the # of eggs called for by 50%. A cake I made a few weeks ago which I have made many times didn't ever dry out in the center and I do blame it too much moisture in the dough caused by egg. It was a chocolate espresso cake and it did make a lovely batch of crumbs and pieces for which I have been finding creative uses.

Patti, yes, they will be mushy when thawed. I always buy two or so extra bags of fresh cranberries when they are in season and freeze them. They are okay to cook with, but most recipes that require raw, fresh cranberries will definitely have a different texture with thawed from frozen berries.

Trader Joe’s carries Pumpkin Butter in the fall. People rave about it. I bought some last year and didn’t care for it. To me it tasted more like pumpkin pie spice and not enough like pumpkin. I love apple butter and it was nothing like it. The consistency was too thin, also, more like a sauce: it would slide right off whatever you put it on. I was on a local gardening forum and someone was talking about making her own pumpkin butter from the pumpkins she grew. It looked so much better and thicker than the Trader Joe’s version that it got me thinking in that vein of how to use my pie pumpkins. (I buy a couple to use on my porch for Halloween, then eat them after. The first year I did this, it was so thin it was good only for soup.) She’s the one that cooked it down in the slow cooker to make it thicker after roasting. Using it in quickbread is far more likely than in any other form. I had a pumpkin cinnamon scone a few weeks ago that was really tasty.