Best Thanksgiving Leftovers – Honey Cranberry Brownies

Okay, I know Cranberry Week is over, but it’s never too early to start thinking about how to use those Thanksgiving leftovers…

INGREDIENTS:

1 cup (6 ounces) semisweet chocolate chips
6 tablespoons butter
2 eggs
1/3 cup honey
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Dash salt
1/2 cup leftover cranberry sauce, preferably whole berry

PREPARATION:

Preheat oven to 350°F. Lightly grease 8-inch square baking pan.

Melt chocolate chips and butter in medium heavy saucepan over low heat. Remove from heat; cool slightly. Stir in eggs, honey and vanilla.

Combine flour, baking powder, and salt in small bowl. Stir into chocolate mixture. Spread batter evenly in prepared pan. Drop teaspoonfuls of cranberry sauce over top.

Bake 20 to 25 minutes or just until center feels springy. Cool in pan on wire rack. Cut into 2-inch squares.

Cranberry Week – Scalloped Sweet Potatoes With Cranberries and Honey

It’s the end of Cranberry Week.  Only one more recipe after this one.  But the important thing is to remember to:

Scalloped Sweet Potatoes with Cranberries and Honey

Ingredients:

  • 6 sweet potatoes
  • 1 1/2 cups whole-berry cranberry sauce
  • 3/4 cup water
  • 1/2 cup honey
  • 1 teaspoon grated orange rind
  • 1 teaspoon ground cinnamon
  • 1 1/2 tablespoons butter

Preparation:

Preheat oven to 350°.
Cook potatoes until tender and drain; peel and cut into 1/2-inch thick slices. Arrange slices in a baking dish. In a saucepan, mix cranberry sauce, water, honey, orange rind, and cinnamon. Simmer, uncovered, for 5 minutes. Add butter; stir until butter is melted. Pour cranberry mixture over potatoes, then bake, uncovered, for 20 minutes, or until glazed and hot.

Cranberry Week – Honey Whole Cranberry Sauce

Per Susie’s request…  🙂

Ingredients

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup 100 percent cranberry juice, not cocktail
  • 1 cup honey
  • 1 pound fresh cranberries, approximately 4 cups

Directions

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. . Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator and serve.

Cranberry Week – Honey Cranberry White Chocolate Cupcakes

Cranberries were probably a part of the original Thanksgiving feast, although not in sauce form. The Native Americans used them for food, medicine, and even dye. Most importantly, cranberries were used as a preservative because they contain benzoic acid, so they added the fruit to meats and grains to extend their shelf life. General Ulysses S. Grant ordered cranberry sauce to be served to his troops in 1864, probably to prevent scurvy during the winter. It was first put into cans in 1912 by a company that eventually came to be known as Ocean Spray. 

Ingredients:

6 ounces of white chocolate chips

3/4 cup of softened butter

1 cup of honey

4 eggs

1/2 cup of cake flour

1 1/2 cups of flour

1 teaspoon of orange zest

2 tablespoons of freshly squeezed orange juice

2 teaspoons of baking powder

1 1/4 cup of fresh cranberries

Cream  butter and honey until light and fluffy, at least five minutes. Add eggs one at a time. Mix in orange zest, juice and baking powder. Slowly add flours, scraping the sides after each addition. Lastly add cranberries and white chocolate chips. Bake at 350 degrees for 18-21 minutes. Cool before frosting.

Frosting and Cranberry Drizzle:

1/2 can of whole cranberry jelly

1/4 cup of cranberry juice

2 tablespoons of honey

8 ounces of white chocolate

1 cup of butter

1 teaspoon of vanilla

2 tablespoons of milk

3-4 cups of powdered sugar (or until desired consistency)

Melt white chocolate on a double broiler and set aside, cool completely before using.

In a clean pan add cranberry juice, honey and whole cranberry jelly and heat. Whisk and stir until smooth and blended. Set aside and let it cool completely before using as a drizzle.

In a mixing bowl cream butter until light and fluffy, at least five minutes. Beat in white chocolate until smooth and blended. Add vanilla and milk and mix thoroughly. Lastly add powdered sugar, one cup at a time scraping the sides of your bowl. Add powdered sugar until you reach the consistency you like. Cover and place in the refrigerator for 30 minutes before frosting.

Frost cool cupcakes and drizzle with cranberry syrup.

Cranberry Week – Honey Cranberry Bread Pudding With Honey Bourbon Spiced Cream

Did you know that cranberries contain more antioxidant phenols than 19 commonly eaten fruits? Antioxidants help protect our bodies by stabilizing free radicals we are exposed to everyday.

Ingredients

  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 1 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 2 cups Cranberry Compote or Sauce (see recipe)
  • 1 cup pecan pieces, toasted and rough chopped
  • 2 cups half-and-half
  • 8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups)
  • Honey Bourbon Spiced Cream, recipe follows
  • Shaker confectioners’ sugar
  • Sprigs fresh mint

Directions

Preheat the oven to 350 degrees F.

Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.

Whisk together eggs, honey, cinnamon, vanilla and cranberry sauce until very smooth. Stir in half-and-half. bread and pecans. Let the mixture sit for 30 minutes, stirring occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices. Top with the Honey Bourbon Spiced cream. Garnish with confectioners’ sugar and mint.

FRESH CRANBERRY COMPOTE:

  • 1/2 pound fresh cranberries
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1/4 cup fresh orange juice
  • 3 tablespoons fresh lemon juice
  • 1/2 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 cups water
  • 3 tablespoons cornstarch

Put the cranberries, orange and lemon zest, orange and lemon juice, honey, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes. Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Remove from the heat and cool completely. Yield: 2 cups

HONEY BOURBON SPICED CREAM:

  • 1 quart heavy cream
  • 1/2 cup bourbon
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the honey and cinnamon, and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes. Yield: 4 cups

Cranberry Week – Honey Cranberry Brie Bites

Did you know that cranberries fight cancer by significantly lowering the incidence of cancer cells in tumor development?

Ingredients

  • 1 1/2 cups cranberry sauce
  • 1/2 cup honey
  • 1 puff pastry sheet
  • 1 brie triangle, chilled

Directions

Preheat oven to 375 degrees F.

Thaw puffy pastry sheet flat. Cut puff pastry sheet into approximately 3-inch squares and place them into mini muffin tins, pressing them into the shape of the muffin hole. Place a 1-inch slice of brie in the center of each puff pastry and then top it with approximately 1 tablespoon of cranberry sauce.

Bake 10 minutes or until puff pastry corners are toasted light brown. Let cool 5 minutes and top with 1/4- 1/2 teaspoon of honey before serving.

Yield:  20 bites

Cranberry Week – Honey Cranberry Creme Brulee

Did you know that cranberries have an anti-aging ability to protect brain cells from free radical damage and the subsequent motor and cognitive function losses?

Ingredients

  • 16 tablespoons cranberry sauce
  • 1 cup half-and-half
  • 1 vanilla bean, preferably Tahitian
  • 1/2 teaspoon pure vanilla extract
  • 1 egg plus 8 egg yolks
  • 2/3 cup honey
  • 1 1/2 cups heavy cream, cold
  • 2 tablespoons superfine sugar (see tip)*

Directions

Spoon 2 tablespoons of cranberry sauce into each of 8 (4-ounce) ramekins.

Preheat the oven to 325 degrees. In a small saucepan, combine the half-and half, vanilla bean, and vanilla extract. Heat over medium heat just until scalded; do not allow the mixture to boil.

Fill a large bowl with water and add ice. In a medium mixing bowl, combine the egg, egg yolks, and honey and mix. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely. Stir in the heavy cream and top equally the cranberry prepped ramekins. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes. Remove the ramekins from the water and refrigerate to cool completely.

Preheat the broiler, if using. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds. Watch carefully; the sugar can burn easily. If using a torch (see Tip), pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized. Serve while the sugar is still warm.

* If using a torch, replace the superfine sugar with raw sugar, which caramelizes more successfully under a torch flame.