Cranberrycoolerslush Recipes

Steps:

• Place the cranberries, sugar, orange liqueur, and orange zest and juice in the bowl of a food processor. Pulse several times to break down the cranberries and incorporate the ingredients; it should still be a bit chunky. Transfer to a bowl and allow to sit at room temperature for at least 30 minutes so the flavors can marry.

Steps:

• Place all of the ingredients into a cocktail shaker and shake until the granita melts completely. Pour into a martini glass and serve immediately.
• Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray an 8-inch baking dish with cooking spray.
• Spread cranberries in the prepared baking dish and sprinkle with 1/4 cup sugar.
• Stir together remaining 1 cup sugar, flour, and melted butter in a bowl. Whisk eggs together in a separate bowl and stir into sugar-flour mixture until smooth. Pour over cranberries in the baking dish.
• Bake in the preheated oven until berries are bubbling and topping is lightly browned, about 1 hour.

Steps:

• Mix all ingredients together in a gallon ice cream pail or other large freezable container.
• Freeze overnight.
• To serve, spoon slush into festive glasses and add additional 7-Up or Sprite.

Steps:

• Mix rum and cranberry juice.
• Pour into stem glasses.
• Top with small scoop of sherbet.

Steps:

• Combine all ingredients in a large freezer container.
• Freeze until slushy, at least 8 hours.
• Spoon into cocktail glasses, serve immediately while still slushy.

Steps:

• Pulse the cranberries and sugar in a food processor until the cranberries are finely minced, about 8 times. Transfer to a large bowl and stir in the marshmallows. Cover the bowl with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 12.
• When ready to serve, stir in the grapes, walnuts and apple, then fold in the whipped cream until completely combined.

Steps:

• Pour Southern Comfort and cranberry juice into a shaker with ice. Shake and strain into a rocks glass (over ice). Top with KORBEL Brut. Ganrish with an apple slice and a dash of cinnamon.

Steps:

• Mix all ingredients and freeze in a plastic container overnight.
• Stir before serving.

Steps:

• Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
• In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
• Serve clafoutis warm, brushed with apricot jam.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine oats and flour for crust in a bowl. Set aside 1 1/2 cups of oat-flour mixture for topping.
• Cream butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Add remaining oat-flour mixture; mix until blended. Press into an ungreased 9x13-inch baking pan.
• Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven.
• Prepare filling: Combine cranberries, sour cream, sugar, egg, flour, lemon zest, and vanilla in a large bowl. Spread evenly over the crust sprinkle reserved oat-flour mixture over top.
• Return to the oven and bake until lightly browned, 20 to 25 minutes. Let cool completely on a wire rack, 30 to 45 minutes. Cut into 36 bars.