Marla Meridith logo by smash

Cranberry Hand Pies

Cranberry Hand Pies

Ingredients

For the Pastry
2 ½ cups unbleached all-purpose flour
1 tbsp granulated sugar
½ tsp salt
20 tbsp cold unsalted butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces
4-6 tbsp ice cold water
Filling and Assembly
1 lb fresh cranberries
1 ½ cups granulated sugar
2 tbsp orange juice
1 tsp pure vanilla extract
½ tsp corn starch or instant tapioca
1 egg, beaten
coarse sanding sugar for topping

Directions

For the Crust

Pie crust: In a food processor, briefly pulse together the flour, sugar and salt. Add the butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). Be sure the butter is cold at this step. Add ice water 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together. You should be able to pinch it & it stays together.

Form dough into two balls, wrap with plastic and flatten into disks. Refrigerate at least 1 hour to 24 hours before rolling out and baking.

For the filling

Combine the cranberries, sugar, orange juice, vanilla and starch in a medium saucepan. Cook over medium heat until the mixture comes to a simmer. Cook another 6 minutes, some cranberries will burst and mixture will start to thicken. Transfer the cranberries to a bowl and cool to room temperature. Sauce will thicken as it cools. DO AHEAD: You can make this filling up to 5 days ahead of when you want to use it.

Assembly

Pre-heat the oven to 375 degrees Fahrenheit with the racks in the middle. Line two baking sheets with parchment paper; set aside. Remove the dough from the refrigerator & let it sit out a few minutes until just pliable. On a lightly floured surface, roll out one dough disk into 1/8 inch thickness. Punch out heart or round shapes I used a 4 inch heart cookie cutter.

Spoon 1 heaping tablespoon of the cranberry mixture onto the middle of a dough heart. Wet the rim of the disk with some egg wash Place another heart on top. Crimp the edges with a fork or your fingers. Continue with the rest of the dough and filling. Place shapes on 2 cookie sheets. Refrigerate pies for 45 minutes.
You will likely have filling left over, it’s great on pancakes or mixed into oatmeal.

Remove pastry With a sharp knife, make a X on the top to vent. Brush on egg wash and dust with some sugar.

Bake for 30-35 minutes, until the edges are golden brown. Let cool on baking sheets for 5 minutes, transfer to a wire rack and let cool completely.

~ Marla Meridith

Cran Raspberry Mimosas

Celebrate the New Year or enjoy for brunch these Cranberry Raspberry Mimosas are absolutely delicious! A festive cocktail recipe that will add JOY to any occasion.

6 cocktails

1 cup sweetened cranberry raspberry juice
1 bottle dry Champagne or sparkling wine (Prosecco or cava)
fresh raspberries
fresh mint

Pour 1/4 cup (2 ounces) crane raspberry juice into each Champagne flute. Top with Champagne, a few raspberries and fresh mint.

~ Marla Meridith

Recipe: Cranberry Upside Down Cake

Make the holidays extra special with this delicious Cranberry Upside Down Cake recipe.

4 tbsp (1/2 stick) unsalted butter
3/4 cup brown sugar
9 ounces (2 2/3 cups) fresh cranberries
1/4 cup fresh orange juice
FOR THE BATTER:
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground ginger
¼ tsp salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla extract
2 eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
—topping
1/4 cup chopped candied ginger

Preheat oven to 350 degrees with the rack in the middle.
Prepare the topping: Put butter and brown sugar in a 9-inch round cake pan, place the oven. As the sugar dissolves, stir once so the mixture spreads evenly over the pan. When the sugar starts to bubble and caramelize, remove pan from the oven and allow to cool.
In a small bowl, combine the cranberries and orange juice. Toss to coat berries well. Spread the berries evenly in the pan. Drizzle with any juice remaining in bowl. Set pan aside, and prepare the cake batter.
Prepare the batter: In a large mixing bowl, whisk together flour, baking powder, cinnamon, ginger and salt. Set aside.
Using an electric mixer with the paddle attachment, cream the butter and sugar together until pale, light and fluffy. Add vanilla, and beat in egg yolks one at a time, scraping bowl once or twice. Add flour mixture alternately with milk, ending with dry ingredients. Set batter aside.
Using electric mixer, whisk the egg whites with cream of tartar until whites are stiff enough to hold a slight peak.
Fold whites into batter 1/3 at a time. Spoon batter into prepared pan, and spread it evenly over cranberries. Bake until top is browned and cake pulls away slightly from edges of pan, 30-35 minutes (add 5-10 minutes if you live at high altitude). Test for doneness with a wooden skewer, cake is ready when it comes out virtually crumb free.
Let cake cool for 15 minutes before turning onto a serving plate. Top with the candied ginger. Serve with lightly sweetened whipped cream if desired.

This recipe is a slight variation of Alice Waters’s Cranberry Upside-Down Cake.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Barley Salad with Roasted Brussels Sprouts, Cranberries & Feta

1 cup uncooked pearl barley
3 cups water
1/4 tsp salt
1 tbsp olive oil
–brussels sprouts
1 lb brussels sprouts, rinsed and pat dry
3 cloves garlic, chopped
3 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
–mix ins
1/2 tsp smoked paprika
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
1 tbsp freshly squeezed lemon juice

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Toast the barley in a medium saucepan over medium heat for about 5 minutes, stirring often until fragrant. Add the water slowly and stir in the salt. Bring to a boil, cover and simmer for 50-60 minutes. At the 20 minute mark, check the barley to see if additional water is needed. Remove the barley from the heat and transfer for a large serving bowl. Toss with one tablespoon olive oil.
While the barley is cooking, roast the brussels sprouts. Trim off the tough end of the brussels sprouts. Cut them in 1/2 or quarter them, depending on how big they are. Toss them with the olive oil, garlic, salt and pepper. Place on a baking sheet in a single layer and bake for 20-25 minutes. Toss with a pair of tongs half way through cooking time.
Add the brussels sprouts to the barley and toss. Mix in the smoked paprika, cranberries, feta cheese and lemon juice. Season to taste with more salt and pepper if desired. Serve warm or cold.

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

Looking for a new way to prepare oatmeal? Try this healthy, delicious, vegan Maple Cranberry Oatmeal recipe. It’s a comforting meal on chilly fall and winter days.

6-8 servings

4 cups water
2 cups old-fashioned oatmeal
1 cup fresh/frozen cranberries
1/4-1/2 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
–toppings
1/2 cup chopped toasted walnuts or pecans
1/2 cup dried cranberries

In a medium saucepan, bring water to a boil with the cranberries, maple syrup and salt. Cook about 3 minutes until cranberries start to burst. Add in the oats. Reduce the heat to medium and cook about 5 minutes, or until the oatmeal is cooked to your liking.
Place in a serving dish and top with the nuts and dried cranberries. Serve hot.

~ Marla Meridith

Recipe: Champagne Cranberry Sauce

Try this easy and delicious Champagne Cranberry Sauce recipe, it’s extra festive for the holidays! Champagne makes everything special, so why not in this fruity sauce!

8-10 servings

1 cup Champagne
2 bags fresh cranberries
1 1/2 – 2 cups white or brown sugar (depends on how sweet you like your sauce)
2 tablespoons fresh orange juice
pinch of ground cinnamon
pinch of ground ginger
1 tablespoon orange zest

In a medium sauce pan over medium heat, bring the Champagne and sugar to a low boil until sugar is dissolved.
Add the cranberries and bring to a simmer for about 15-20 minutes or until the berries start to pop. Mash them against the sides of the pan so they can release juices.
Once the cranberries are cooked down, add the orange juice, cinnamon & ginger.
You can blend this if you want a smoother sauce or not if you like your cranberry sauce a bit chunky. Pulse a few times until you get the consistency you like best.
Garnish with the orange zest.

~ Marla Meridith

Recipe: Baked Brie with Cranberry Sauce

There’s no reason why Thanksgiving recipes need to be complicated. Try this quick and easy appetizer: Baked Brie with Cranberry Sauce

6 servings

1 round (8 ounces) Brie cheese
1/2 cup homemade cranberry sauce (see notes for some recipe ideas)
top with toasted chopped pecans, walnuts or candied nuts (see notes)
your favorite crackers

Heat oven to 325 degrees F with the rack in the middle.
Place the cheese on a cookie sheet or bake safe tray. Bake 10-15 minutes or until the cheese has softened.
Spoon the cranberry sauce over the cheese, Bake for 5 minutes longer until the cranberry sauce is warmed through. Top with toasted or candied pecans.
Serve with crackers.

Try these cranberry sauce recipes:

Champagne Cranberry Sauce

Port Wine Cranberry Sauce

Maple Bourbon Cranberry Sauce

Maple Citrus Roasted Pecans

 

 

 

~ Marla Meridith

Recipe: Cranberry Brie Crostini

Ingredients

Directions

~ Marla Meridith

Cranberries & Cream Coconut Parfaits

Ingredients

Directions

~ Marla Meridith

Cranberries & Cream Coconut Parfaits

Use leftover homemade cranberry sauce in these awesome dessert parfaits.

4 parfaits

1 cup homemade cranberry sauce
8 full sheets of graham crackers
1 cup sweetened coconut flakes
–maple whipped cream
1 pint heavy cream, chilled
1/4 cup pure maple syrup
pinch of ground cinnamon

–Cranberry Sauce recipes
Cranberry Sause with Pear & Pomegranate https://newmm2019.wpengine.com/recipe/cranberry-sauce-pear-pomegranate/
Port Wine Cranberry Sauce: https://newmm2019.wpengine.com/recipe/port-wine-cranberry-sauce/
Chambord Raspberry Cranberry Sauce https://newmm2019.wpengine.com/recipe/chambord-raspberry-cranberry-sauce/
Pulse the graham crackers in a food processor or blender until they are a fine crumb.
–Maple Whipped Cream
Pour the whipping cream into the bowl of a stand mixture. Start mixing on low then increase speed as cream thickens. Add the maple syrup and cinnamon. Continue to whip until stiff peaks form. Sweeten with more maple if desired.
–Assemble the parfaits
Layer graham cracker crumbs, whipped cream & cranberry sauce in parfait glasses. Top with coconut and serve.

~ Marla Meridith

Cranberries & Cream Coconut Parfaits

Use leftover homemade cranberry sauce in these awesome dessert parfaits.

4 parfaits

1 cup homemade cranberry sauce
8 full sheets of graham crackers
1 cup sweetened coconut flakes
–maple whipped cream
1 pint heavy cream, chilled
1/4 cup pure maple syrup
pinch of ground cinnamon

–Cranberry Sauce recipes
Cranberry Sause with Pear & Pomegranate https://newmm2019.wpengine.com/recipe/cranberry-sauce-pear-pomegranate/
Port Wine Cranberry Sauce: https://newmm2019.wpengine.com/recipe/port-wine-cranberry-sauce/
Chambord Raspberry Cranberry Sauce https://newmm2019.wpengine.com/recipe/chambord-raspberry-cranberry-sauce/
Pulse the graham crackers in a food processor or blender until they are a fine crumb.
–Maple Whipped Cream
Pour the whipping cream into the bowl of a stand mixture. Start mixing on low then increase speed as cream thickens. Add the maple syrup and cinnamon. Continue to whip until stiff peaks form. Sweeten with more maple if desired.
–Assemble the parfaits
Layer graham cracker crumbs, whipped cream & cranberry sauce in parfait glasses. Top with coconut and serve.

~ Marla Meridith