Best Cranberry Walnut Martini Recipes

CRANBERRY AND WALNUT PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Spread cranberries evenly into crust; sprinkle with brown sugar and walnuts. In a bowl, beat egg on high speed until thick and pale yellow, about 5 minutes. Gradually beat in sugar. Beat in flour and melted butter (mixture will be thick). Spoon over cranberries, spreading evenly., Bake on a lower oven rack until crust is golden brown, 40-45 minutes. Cover pie loosely with foil during the last 10-15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Serve warm with ice cream.

CRANBERRY WALNUT RELISH I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil and bake for 35 minutes.
• Remove from oven and sprinkle with walnuts. Re-cover and bake for 10 minutes.
• Remove from oven and stir in marmalade and lemon juice. Mix well. Cool to room temperature. Cover tightly and refrigerate at least 3 hours before serving.

CRANBERRY MARTINIS

Steps:

• Several days ahead, place the sugar, cranberries, 6 strips of orange zest, and 1 cup of water in a small saucepan. Bring to a boil, lower the heat, and simmer for 5 minutes, until the cranberries start to pop open. Pour the vodka into a large pitcher, add the cranberry mixture, and store covered in the refrigerator for at least 2 days and up to 5 days.
• When ready to serve, strain the vodka mixture, reserving the cranberries and discarding the orange zest. Stir in the cranberry juice cocktail and Triple Sec. Fill a cocktail shaker with ice, add the drink mixture, shake for a full 30 seconds (it's longer than you think!), and strain into martini glasses. Rub the rim of each glass with fresh orange zest, spoon a few cranberries into each glass, and serve ice cold.

CRANBERRY MARTINI

Steps:

• Combine all the ingredients in a cocktail shaker filled with ice. Shake and serve in a chilled martini glass. Garnish with fresh cranberries skewered on a cocktail skewer.

CRANBERRY MARTINI

Steps:

• Combine vodka, orange liqueur, vermouth, cranberry juice, and ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve. Garnish with cranberries.

CRANBERRY WALNUT JAM

Steps:

• Wash jars and screw bands in the dishwasher on the 'hot water' or 'sterilize' cycle and heated dry cycle. Leave them in there until ready to use so they stay heated which reduces the chance of jars cracking when you add the hot jam. Alternatively you can wash them in hot, soapy water and then fill each with clean hot water to keep them warm while you are making the jam.
• Fill a heavy bottomed stock pot or canner about half-full with water and bring to simmer.
• Put lids in a small saucepan and bring to a 'near boil' for about 5 minutes to get them gummy for sticking. Let stand in hot water until ready to use.
• Place cranberries, juice and water in a large saucepot. Bring to boil.
• Reduce heat to low; add orange zest, cover and simmer 10 minutes.
• Stir in toasted walnuts.
• Stir pectin into the 1/2 cup sugar you set aside. Stir this into the fruit/walnut mix. This reduces clumping and it seems to mix better.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. This can take 5-10 minutes.
• Quickly stir in the rest of the sugar.
• Return to full rolling boil and boil hard for 1 minute, stirring constantly.
• Remove from heat. Skim off any foam with metal spoon.
• Time to test the jell: I like to keep a metal spoon in a glass of ice water on the counter, or you could keep one in the freezer. Put about half a spoonful of jam on it and let it cool to room temperature. If it is the consistency you want, move on to the next step. If it is too runny, you can add a bit more pectin (1/4 to 1/2 a box) and bring back up to a boil for 1 more minute before canning.
• Carefully ladle the hot jam into the prepared jars, (a funnel would be a big help) filling to within 1/4 inch of tops.
• Wipe jar rims and threads clean. Cover with two-piece lids. Screw bands tightly but not with all your strength.
• Place jars on elevated rack in canner. Lower rack into canner. If you do not have a rack, simply place a tea towel in the bottom of the pot to keep the jars from rattling and lower each jar individually using your tongs or jar tongs.
• Water must cover jars by 1 to 2 inches; add more boiling water if needed. I like to bring my teapot to a boil and then let sit on low so hot water is readily available.
• Cover; bring water to gentle boil and set your timer for 10 minutes. (See below for other altitudes.) Do not overprocess as this can lead to runny and discolored jam.
• Remove jars carefully with tongs or jar tongs and place upright on a towel in a place they won't be bumped to completely cool. I usually let mine sit overnight.
• After jars cool, check seals by pressing middle of lid with finger. If the lid springs back, lid is not sealed and refrigeration is necessary.
• According to the National Center for Home Preservation, homemade jams and jellies that have been processed in a canner for the recommended time, should retain best quality and flavor for up to one year. All home-canned foods should be stored in a cool, dark, dry place, between 50-70°F
• Once opened, jam should be kept in the refrigerator where it is good for 1-3 months. Just watch for any signs of mold or other nasties.
• If your walnuts were not purchased toasted, I highly recommend you take a moment to toast them yourself. Here are three ways it can be done: OVEN: Bake on a cookie sheet at 350 degrees for about 8-10 minutes, checking frequently. MICROWAVE: Spread walnuts in a single layer in a microwave safe plate. Microwave on HIGH for 5-6 minutes, stirring every 2 minutes. STOVE TOP: Cook walnuts in a dry skillet on MEDIUM HIGH heat for 3-5 minutes, stirring frequently.
• At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: Increase processing time by 5 minutes. 3,001 to 6,000 feet: Increase processing time by 10 minutes. 6,001 to 8,000 feet: Increase processing time by 15 minutes. 8,001 to 10,000 feet: Increase processing time by 20 minutes.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.