Polish Cranberry Dessert Recipes

POLISH CRANBERRY DESSERT

This one is from "The Christmas Cookbook" by Poole. I haven't made it yet. A twist on cranberry sauce...sounds like cranberry pudding! It will be on my Polish Christmas menu this year. (I've since made this and it was good but very tart so I'm going to give the choice to increase the sugar.) Using orange juice is a good idea...I think I'll try that in addition to cinnamon next time I make it. ** Editing to make directions clearer.

Provided by Engrossed

Categories Dessert

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Polish Cranberry Dessert image

Steps:

Boil the cranberries briskly in water until the skins burst.
edited: **I'm sorry it's been awhile since I made this -- I think you do use the water and berries -- you are just pushing them through a fine mesh sieve to discard the skins -- that's why I say I think you can use an immersion blender unless you don't want any skins -- 1/4 cup of cornstarch is a lot -- it makes it gel.**.
Press the cooked berries through a sieve. (I think you could use an immersion blender here, unless you don't want any skins.).
Return the puree/juice to the cooking pot and add sugar.
Mix the potato flour or cornstarch with a little water and stir it into the puree. Bring the mixture to a boil, reduce heat, and cook gently until it thickens.
Pour the thickened puree into a pretty bowl or dishes and serve chilled with whipped cream.

Nutrition Facts : Calories 184.8, Fat 0.2, Sodium 9.8, Carbohydrate 47.2, Fiber 5.8, Sugar 29.9, Protein 1.1

Ingredients

1 lb fresh cranberries
1 3/4 cups water
1/2-1 cup granulated sugar (1/2 cup is tart)
1/4 cup potato flour or 1/4 cup cornstarch

CRANBERRY RUGELACH

These traditional Polish treats will keep for a long time in an airtight container. One year, I sent a batch to my sister, but the box got lost. She received it 12 days later and reported that the cookies were worth the wait! -Jean Doxon, Omaha, Nebraska

Provided by Taste of Home

Categories Desserts

Time 45m

Yield about 5 dozen.

Number Of Ingredients 14

Cranberry Rugelach image

Steps:

In a large bowl, cream the softened butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Combine flour and salt; gradually add to creamed mixture and mix well. , Turn onto a lightly floured surface; knead for 3 minutes or until smooth. Divide into 8 portions. Roll each portion into a ball; flatten into a 4-in. circle. Wrap and refrigerate at least 1 hour., In a small bowl, combine the sugar, cranberries, walnuts, melted butter, cinnamon and allspice. On a lightly floured surface, roll 1 portion of dough into an 8-in. circle. Sprinkle with 3 tablespoons of filling to within 1/2 in. of edges. Cut into 8 wedges. , Roll up wedges from the wide end and place point side down 2 in. apart on foil-lined baking sheets. Curve ends to form a crescent shape. Brush with egg; sprinkle with additional sugar. , Repeat with remaining dough and filling. Bake at 350° for 18-20 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 80mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2-3/4 cups all-purpose flour
1 teaspoon salt
FILLING:
3/4 cup sugar
2/3 cup dried cranberries, finely chopped
1/2 cup finely chopped walnuts, toasted
1/3 cup butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 large egg, lightly beaten
Additional sugar

CRANBERRY DESSERT SAUCE

Cranberries are loaded with antioxidants and vitamin C, both of which may help boost the immune system.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 6

Cranberry Dessert Sauce image

Steps:

In a medium saucepan, melt 1 tablespoon butter over medium heat. Cook apple with nutmeg until apple begins to soften, about 3 minutes.
Add cranberries, apple cider, and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10 to 15 minutes. Remove from heat; stir in 1 tablespoon butter. Puree in a blender until smooth. If too thick to pour, stir in up to 1/2 cup more apple cider. Spoon the dessert sauce over pound cake or vanilla ice cream.

Ingredients

2 tablespoons butter
1 apple, peeled and chopped
Pinch of nutmeg
1 cup cranberries
1 cup apple cider
1/2 cup sugar

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