Sweet & Tart Treats: Recipes Using Canned Cherries and Cranberries
This blog post is all about exploring the delicious versatility of canned cherries and cranberries. These convenient pantry staples open up a world of sweet and tart possibilities, perfect for everything from quick desserts to festive holiday treats. Let's dive into some delectable recipes!
Cherry Cranberry Sauce: A Festive Favorite
This classic sauce is incredibly easy to make and adds a touch of elegance to any holiday spread. The combination of sweet cherries and tart cranberries creates a perfectly balanced flavor profile.
Ingredients:
- 1 (15 ounce) can whole pitted cherries, drained
- 1 (15 ounce) can whole cranberries, drained
- 1/2 cup sugar (adjust to your sweetness preference)
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
Instructions:
- Combine all ingredients in a medium saucepan.
- Bring to a boil over medium heat, then reduce heat and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened slightly.
- Remove from heat and let cool completely before serving. This sauce is delicious served warm or cold.
Cherry Cranberry Crisp: A Warm and Cozy Dessert
This comforting dessert is perfect for a chilly evening. The buttery oat topping perfectly complements the sweet and tart filling.
Ingredients:
Filling:
- 1 (15 ounce) can whole pitted cherries, drained
- 1 (15 ounce) can whole cranberries, drained
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup cold butter, cut into cubes
- 1/4 teaspoon ground cinnamon
Instructions:
- Preheat oven to 375°F (190°C).
- Filling: Combine cherries, cranberries, sugar, cornstarch, and vanilla extract in a baking dish.
- Topping: In a separate bowl, combine flour, oats, brown sugar, butter, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the fruit filling.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Serve warm with a scoop of vanilla ice cream for an extra treat.
Cherry Cranberry Muffins: A Portable Delight
These muffins are perfect for breakfast, brunch, or a quick snack on-the-go. They're easy to make and can be customized to your liking. Add nuts, chocolate chips, or a streusel topping for an extra layer of flavor.
Ingredients: (Yields about 12 muffins)
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 (15 ounce) can whole pitted cherries, drained (reserve some juice if desired)
- 1 (15 ounce) can whole cranberries, drained
Instructions:
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together milk, melted butter, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Don't overmix.
- Gently fold in the drained cherries and cranberries.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
These are just a few ideas to get you started. With their unique flavor profiles, canned cherries and cranberries offer endless culinary possibilities! Experiment with different recipes and create your own delicious variations. Enjoy!
