Spice Up Your Thanksgiving With These Cranberry Recipes!

Local, Fresh Cranberries – 24/12oz Case

Cranberry & Walnut Cheesecake Bars

This recipe requires a a food processor and a standing mixer. It takes roughly 5 hours to prepare. Yield 9 bars.

Ingredients:

Cranberry Puree

• 6 oz of fresh cranberries

• ½ of an orange zest

• ¼ cup of white sugar

• ¼ cup of water

Cheesecake

• 16 oz of cream cheese (room temperature)

• ½ cup of powdered sugar

• 2 eggs (room temperature)

• ½ cup of Crème Fraîche (Vermont Creamery)

• 1 tablespoon of vanilla extract

Crust

• 1 ½ cups of graham crackers crumbs

• ¼ cup of sugar

• ¾ cup of walnuts

• 9 tablespoons of melted butter

Directions:

1. Making the Cranberry Puree: In a small saucepan, combine all ingredients for the puree gently stirring over medium heat for 8-10 minutes to break down the cranberries. Once the cranberries are cooked, use a strainer to strain the mixture into a bowl and press with a spoon or spatula to get all of the liquid out.

2. Line an 8x8-inch pan with parchment paper. Preheat the oven to 325°F.

3. Making the Crust: Using a food processor, blend together the graham cracker crumbs, walnuts, and sugar until fineley grated. Add in the melted butter and pulse until fully combined. Once combined, spread mixture over the bottom of the pan and firmly press it down. 

4. Making the Cheesecake Batter: In a standing mixer with a paddle attachment, beat the cream cheese on a medium-low heat for 1 minute. Scrape the sides to ensure all of the mixture is even.

5. Mix in the powdered sugar, crème fraîche, and vanilla extract and beat for 30 seconds. Add in the eggs one at a time until fully mixed together. 

6. Pour the cheesecake batter over the crust and drizzle the cooled cranberry puree on top. Create a swirl pattern by using a toothpick if desired.

7. Place in the oven and bake for 45-55 minutes. The cheesecake should be slightly puffed but not fully golden.

8. Allow for the pastry to cool for 1 hour at room temperature. Transfer to the fridge and let the cheesecake chill for 3 hours before serving. Once chilled, cut into pieces and enjoy!

Slow Cooker Cranberry Chicken 

This recipe requires a slow cooker and takes roughly 4 hours to prepare. Makes 4 servings.

Ingredients:

• 4 boneless chicken breasts

• 15 oz of homemade cranberry sauce

• 1 cup of French dressing

• Pine nuts (optional)

• Parsley (optional)

Directions:

1. Start by lightly greasing your slow cooker and arrange the chicken breasts in a single layer at the bottom.

2. In a bowl, add french dressing and cranberry sauce and whisk together until the mixture is combined. Once combined, pour over the chicken while turning the chicken to coat them thoroughly. 

3. Cover and cook on high for roughly 4 hours or cook on low for 6 hours. Add seasonings to taste. Check that the chicken is thoroughly cooked. 

4. Top with chopped parsley and toasted pine nuts if desired.