Tuesday, January 20, 2015

Warrens Cranberry Festival - January Newsletter - 2015 - The Cranfest Scoop

Click here to read the latest issue of the Cranfest Scoop - the first newsletter for 2015!

In this month's newsletter:
  • Volunteer Recognition
  • Contests & Parade
  • 2015 Button Designs
  • Royalty Update and Pictures
  • 2015 Donations to Date
  • 2014 Total Donations
  • Current Membership List
  • Details For Joining Or Renewing Memberships
  • Calendar Of Events
  • Festival Merchandise
  • Cranberry Trivia
  • Cranberry Cuisine

Wednesday, December 3, 2014

Warrens Cranberry Festival - December Newsletter - The Cranfest Scoop

Click here for the latest issue of the The Cranfest Scoop...the Warrens Cranberry Festival's very own monthly newsletter!

In this month's newsletter:

  • Holiday Greeting and Display
  • Volunteer Work Day
  • 2015 Button Designs
  • Royalty Update
  • 2014 Donations to Date
  • 2014 Membership List
  • 2015 Membership List and Details
  • Calendar of Events
  • Festival Merchandise
  • Cranberry Trivia
  • Cranberry Cuisine

Wednesday, November 26, 2014

Sweet Potato Cranberry Casserole

One more day until Thanksgiving...and the potato seems to get lost in the shuffle sometimes, so let's celebrate that delightful vegetable with a sparkling addition of you guessed it the cranberry!

Sweet Potato Cranberry Casserole

By:  Lelandra - www.food.com 

4 large sweet potatoes
1/2 cup brown sugar
2 tablespoons butter (optional)
1 cup orange juice
2 cups cranberries
1/4 cup chopped toasted nuts
1/2 cup oats
3 tablespoons brown sugar
2 tablespoons melted butter
1/2 teaspoon cinnamon

Boil yams until tender and then cut into quarter-inch slices.  Layer yams, then 1/2 of other ingredients, then 1/2 yams slices, then remaining cranberries and sugar.  Pour orange juice on last.  

Cover and bake at 350 degrees for 45 minutes.  Then uncover and add topping (nuts, oats, brown sugar, melted butter and cinnamon) and bake 10 minutes more.  

Add grated orange rind for tangy taste; can cut down on sugar and substitute dried cranberries for fresh.

Yield:  8 servings

Tuesday, November 25, 2014

Cranberry Salad

Just two days remain until we all celebrate the Thanksgiving feast and all things to be thankful for.  Consider serving this lovely salad it's sure to tempt everyone's palate.

Cranberry Salad

By:  Diana Rattray (Southern Food Expert)


1 package (6 oz.) cherry flavored gelatin
2 cups hot water
1 lb. can whole cranberry sauce
1 lb. can jellied cranberry sauce
1/4 cup lemon juice
8 ounces cream cheese
2 cups whipped cream or whipped topping
1/2 cup chopped walnuts or pecans

Dissolve gelatin in water.  Add cranberry sauces and lemon juice.  Pour int a lightly oiled cake pan.  Chill until firm.  

Blend together softened cream cheese, whipped cream and nuts.  Spread on top of gelatin.  

Refrigerate overnight or for several hours before serving.

Image taken from cranberry images

Monday, November 24, 2014

Cranberry Cake with Vanilla Sauce

There are only three more days until Thanksgiving and what better way to celebrate then with cake!  One served with a buttery vanilla sauce and of course cranberries are the star of the recipe!

Cranberry Cake with Vanilla Sauce

By:  Diana Rattray (Southern Food Expert)


1 tablespoon plus 1 1/2 teaspoons melted butter
1/2 cup granulated sugar
1/4 cup water
1/4 cup evaporated milk
1 cup flour
1 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups cranberries, washed, left whole

Vanilla Sauce:
1/2 cup melted butter
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk

In a mixing bowl, blend butter, sugar, water, and evaporated milk.  Into a separate container, sift together flour, soda, and salt.  Add cranberries to flour mixture; toss lightly.  

Mix dry ingredients into the butter and sugar mixture.  Pour batter into a greased 9-inch pie plate.  

Bake at 355 degrees for 25 to 30 minutes.  Serve warm with vanilla sauce.

Heat butter, sugar, vanilla, and evaporated milk to boiling, stirring.  Serve hot over warm cranberry cake.

Image from cranberry images

Friday, November 21, 2014

Cranberry Stuffing

Is stuffing your favorite part of the Thanksgiving feast...try this recipe with the cranberry as an added addition!

Cranberry Stuffing

By:  www.bettycrocker.com 

Prep Time:  25 minutes
Total Time:  25 minutes
Servings:  18


1 cup butter or margarine
3 medium celery stalks (with leaves), chopped (1 1/2 cups)
3/4 cup finely chopped onion
9 cups soft bread cubes (15 slices)
1/2 cup dried cranberries or golden raisins
2 tablespoons chopped fresh or 1 1/2 teaspoons dried sage leaves
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper

In a 10-inch skillet, melt butter over medium heat.  Cook celery and onion in butter, stirring frequently, until onion is tender.  Stir in about one-third of the bread cubes.  Place in large bowl.  Add remaining bread cubes and ingredients; toss.  Stuff turkey just before roasting.

To bake stuffing separately, place in greased 3-quart casserole or rectangular baking dish, 13x9x2 inches.  Cover and bake at 325 degrees for 30 minutes.   Uncover and bake 15 minutes longer.

Thursday, November 20, 2014

Cranberry Sauce

Thanksgiving is one week away...so think about using this recipe for a twist on that classic cranberry sauce!

Cranberry Sauce

By:  Ree Drummond - www.foodnetwork.com

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings


One 12-ounce bag fresh cranberries
1 cup cranberry juice
1 cup pure maple syrup
3 tablespoons orange juice
1 tablespoon grated orange rind

Wash the bag of cranberries under cool water, and then throw them into a medium saucepan.  Pour in the cranberry juice and maple syrup.  Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy).  

Stir together and turn the heat on high until it reaches a boil and the berries begin to pop.  

Turn down the heat to medium-low and continue cooking over the low heat until the juice is thick, about 10 minutes.  Turn off the heat.  Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready.  

It should have a nice jelly-like consistency.

Cranberry Sauce
Picture taken from www.foodnetwork.com