RECIPES
This simple recipe best known for sitting on the table next to the Thanksgiving Turkey or the Christmas Ham is taken to the next level by adding our Cranberry juice for an extra kick we think represents our family well!
2 cups Vincent Family cranberry juice- Our Cranberry Agave blend is great for a bit of ‘twang’, the berry blends such as Cranberry Marionberry add a richness that is dang good too.
4 cups fresh cranberries*
Optional- 1T Grand Marnier
Optional – 1/4 Cup of Raw Agave
Bring juice and sugar to a boil in a saucepan. Add berries and cook over medium heat until the berries pop, stirring occasionally. Cook five more minutes then remove from heat. If you’d prefer a sauce that’s smooth, force through a fine mesh strainer, or leave the skins and seeds in for a rougher sauce.
Cool. Add Grand Marnier when cold if using for a dessert sauce. If too thick, sauce can be thinned using a bit more of our juice. Store sealed in the fridge.
*frozen will work too, Cranberries don’t always ripen when we tell them too, so if they’re a bit early, we pop them in the freeze. Make sure they’re bone dry before you put ‘em in a freezer bag and they’ll hold up perfect.
Golly’s Cranberry bread
This recipe has been THE family favorite for many years. Affectionately known as ‘Golly’ by her grandchildren, Kay Vincent has been preparing this bread for family and a growing number of desperate family friends for many years.
This Vincent family favorite is a sweet, fragrant and super moist cranberry loaf. With plump, ruby-colored fresh berries, it almost seems a pity to overwhelm their tangy flavor with nuts! The orange flavor is noticeable without being overbearing. One amazing quality of this recipe is just how long it stays moist. As soon as it’s cool, wrap tightly with plastic wrap.
3 1/2 cups all purpose flour, sifted
1t sea salt
3/4 t baking soda
1/2 cup melted butter (1 stick)
2 cups evaporated cane sugar
3 large eggs
1 t vanilla extract
1 orange, juiced and zested
1 1/2 cup buttermilk
2 cups Vincent Family fresh cranberries (frozen will also work)
1 cup toasted walnuts or pecans, optional
Preheat oven to 350 degrees.
Grease and flour two standard sized loaf pans.
In a bowl, combine flour, salt and soda.
In a separate large bowl, whisk together butter and sugar until combined, add eggs and vanilla and whisk until combined.Add buttermilk and dry ingredients, combining with a spoon or spatula and stopping when mixture is two-thirds combined. Add cranberries and nuts (if using) and mix until just blended consistently. Divide between the two pans. Bake for about 1 hour, and begin checking every 5 minutes to see if middle is baked through, testing center with a wooden skewer. It’s done when the skewer comes out clean. Allow to cool completely before wrapping in plastic wrap. Freezes well.
Cranberry vinaigrette
This is an amazingly versatile dressing that tastes great with fresh fruit like apples and pears. Try tossing Bibb or butter lettuce with toasted walnuts or pecans, sliced apples or pears and dried cranberries. Garnish your mound of salad with a sprinkling of chevre.
It’s also a fantastic marinade for chicken or pork, and looks gorgeous when painted on right before you take your meat off the grill.
It also stores will, so make extra and put it in a sealed container in the fridge for next time.
1/3 cup Vincent Family cranberry juice
1 t Dijon mustard
1 T shallot, cut into tiny dice run over a micro plane
1 T lime juice
1/3 cup extra virgin olive oil
Sea salt and pepper to taste
Whisk first four ingredients together. Slowly drizzle in oil, and mix until smooth.
Cranberry almond biscotti
Crunchy and addictive, biscotti is a favorite Italian any time of the day treat. It’s a not-too-sweet cookie that partners beautifully with coffee or tea, and remarkably, the flavor gets better when they’re a couple of days old. They’re twice baked and crunchy, and thankfully, they last a long time. So go ahead, double or triple the batch.
Vincent Family’s dried, fruit-juice sweetened cranberries give these cookies two boosts: the berries’ juicy, chewy texture holds up nicely and their tartness makes for a delicious snack, whether or not you’ve got a mug to dip in.
1 cup sugar
1 stick unsalted butter, melted
1/2 cup good quality olive oil
1 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 cup dried cranberries
2/3 cup toasted almonds, chopped or sliced
3 large eggs
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
Melt butter and remove from heat. Combine flour, baking powder, salt, cranberries and almonds. In a large bowl, combine sugar, oil and melted butter with a whisk. Add eggs and extracts and whisk until just combined. With a wooden spoon, add dry ingredients, mixing until just combined. Turn mixture out onto a lightly floured surface. Roll into a log, about two inches in diameter and separate into two equal lengths. Transfer to a baking sheet and flatten tops of logs slightly. Bake for about 25 minutes or until center of log springs back firmly when touched. Allow to cool for about 30 minutes. Lower oven temperature to 300 degrees. Gently move logs to cutting board and cut on an extreme diagonal to form 1-inch thick slices. Return slices, cut side up, to the sheet pan and bake for a second time, about 30-45 minutes, to dry out centers and lightly toast edges. Cool completely.
Cranberry Almond Granola
This is a simple, tasty granola, guaranteed to please fruit and nut lovers alike. It’s hearty and toasty-flavored from its stay in the oven and is kissed with the tangy-sweetness of plump dried berries. Put a baggie of this in a purse or backpack when you’re going on a road trip or have a long class in the afternoon. It’ll keep you going strong because it’s packed with whole grains, nuts and of course, cranberries!
1 cup almond butter
1/2 cup agave nectar
2 cups oats
2/3 cup unsweetened coconut flakes
1/2 cup sesame seeds, toasted
1 cup almonds, sliced and toasted
1 1/2 cup dried cranberries
1/2 t sea salt, fine
Preheat oven to 325 degrees.
Mix all ingredients in a large mixing bowl. Spread out onto a cookie sheet with a lip around the edge.
Bake for 20 minutes and then remove from the oven to stir about every 5 minutes, allowing even browning and crisping. Give it another 10 minutes or so until it’s done to your liking. Allow to cool completely then store in an airtight container. Will keep about two weeks.