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12825 Alder Lake Rd., Manitowish Waters, WI
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Cooking with Cranberries

  • When it comes to eating cranberries, remember that one cup of cranberries contains about 50 calories. They are 88% water and contain 32 important nutrients. They are also a natural source of fiber.
  • Frozen cranberries should not be thawed unless your recipe calls for them to be thawed.
  • Cranberries will keep in the freezer for up to a full year
  • Dried cranberries will keep in an airtight container for up to a full year
  • One cup of dried cranberries equals about 2 1/2 cups of fresh cranberries
  • 4 cups of Cranberries = 1 pound

Below are a few of our favorite and most requested recipes.


Cranberry Juice


4 cups cranberries

8 cups water

1 cup sugar


Boil cranberries and water until skins pop and cranberries are soft. Strain through several layers of cheesecloth. Add sugar to juice and cook 2 minutes or until sugar dissolves. Chill. Makes 1 quart. For sweeter juice, more sugar may be added.

Cranberry Sauce


1 pound cranberries

1 cup sugar

1 small orange, diced

1 teaspoon vanilla

1/2 cup sweet red wine


Combine all ingredients and bring to a slow boil, then boil for about 10 minutes.
Optional: add 2 ounces of brandy

Cranberry Nut Muffins


1 cup chopped fresh or dried cranberries

3/4 cup sugar

3 tablespoons chopped walnuts

1 3/4 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground ginger

1 egg

1 1/2 tablespoons canola oil

1 cup low fat buttermilk

1 teaspoon almond extract


Mix cranberries with sugar and nuts, set aside. Sift together flour, baking powder, baking soda and spices. In a separate bowl, beat together remaining ingredients. With a few swift strokes, combine the three mixtures (some lumps will remain). Spray muffin tins with a nonstick oil and fill 3/4 full. Bake at 400° for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cranberry Bread


1 1/2 cups fresh or frozen cranberries, halved
(thawed if frozen)

2 cups sifted all purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons grated orange rind

1/2 cup orange juice

3 tablespoons melted butter

2 tablespoons hot water

3/4 cups chopped walnuts


Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Beat egg lightly in a small bowl; stir in orange rind and juice, butter and hot water. Add to dry ingredients; mix thoroughly. Fold in cranberries and nuts. Turn batter into a well-greased 9x5x3 inch loaf pan. Bake in a moderate oven (350° for 50 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool on a wire rack.

Cranberry Apple Crisp


5 cups sliced tart apples (about 6 medium apples)

1 1/2 cups fresh or frozen cranberries

1/3 cup sugar

1/2 cup all-purpose flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 cup butter or margarine


Preheat oven to 375°. Lightly grease a 9-inch square baking pan. Pare and core apples. Layer apples and cranberries in pan, sprinkling with sugar as you layer. Mix flour, brown sugar and cinnamon. Work in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes or until apples are tender. Makes 9 servings.

Craisin Scones


1/2 cup plus 1 tablespoon butter

2 3/4 cup all-purpose flour

6 tablespoons granulated sugar

2 tablespoons baking powder

3/4 cup sour milk*

1/4 cup plain yogurt

2/3 cup craisins

1 egg yolk

1 tablespoon water

* In an 8 ounce measuring cup, mix 1 tablespoon lemon juice with milk to make 3/4 cup


Preheat oven to 400°. With a pastry blender mix flour, sugar and baking powder into butter until it resembles coarse cornmeal. Using a fork, quickly and gently stir in milk and yogurt just until dough clings together. Turn the dough onto a floured surface (dough will be sticky). Using floured fingertips, gently knead in the craisins, being careful not to overwork the dough. Halve the dough. Pat each half into a 6 inch circle. Cut each into 8 wedges. Place wedges 2 inches apart on a floured baking sheet. In a small bowl, beat together egg yolk and water with a fork. Brush your wedges. Bake in a 400° oven for 18-20 minutes or until tops are golden. Serve hot with lemon butter or whipped butter.

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