2011-10-21 / Home & Garden

Star Chefs

Contributed by allrecipes.com

Cranberry Scones

2 cups all-purpose flour
1/4 cup packed
brown sugar
1 Tbsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup butter,
chilled and diced
1 cup fresh cranberries,
roughly chopped
1/3 cup white sugar
1 grated zest of one orange
1/2 cup chopped walnuts
3/4 cup half-and-half
1 egg

Preheat oven to 375 degrees.

In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.

In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough four or five times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a six inch circle. Cut each circle into six wedges. Place scones on lightly greased baking sheets.

Bake in preheated oven until golden brown, about 20 minutes.

Cranberry Red Wine Relish

1 1/2 cups white sugar
1 cup dry red wine
1 (12 oz.) package fresh
cranberries, rinsed and
1 cinnamon stick
2 Tbsp. orange zest,
cut into slivers

Combine sugar with red wine in a medium saucepan, and bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Bring the mixture back to a boil, reduce heat, and simmer, stirring often, for 10 to 15 minutes, until most of the cranberries have burst.

Remove from heat, allow relish to cool slightly, and spoon into sterilized glass jelly jars with tight-fitting lids. Store in refrigerator.

Cranberry Salsa

1 (6 ounce) can frozen orange
juice concentrate,
thawed and undiluted
1 cup cranberries,
coarsely chopped
2 yellow bell peppers,

1 fresh red chile pepper,
1 red onion, chopped
1 clove garlic, finely chopped
1/2 cup fresh cilantro leaves
1/4 tsp. ground cumin,
or to taste

Mix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine.

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