Best Cranberry Bog Recipes

CRANBERRY BOG TURKEY BURGERS, SERVED WITH CORN ON THE COB WITH CHIVE BUTTER

Steps:

• Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.
• Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.

CRANBERRY BOG BARS

Steps:

• In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy, 5-7 minutes. Combine 2-1/2 cups oats and flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking pan. Spread with cranberry sauce. , In a microwave-safe bowl, melt remaining butter; stir in the pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375° until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars.

CRANBERRY BOG BARS

Steps:

• In a large mixing bowl, cream 1 cup butter and 1 cup brown sugar.
• Stir in 2 1/2 cups oats and flour.
• Press into greased 9x13 baking pan.
• Spread with cranberry sauce.
• In a microwavable safe bowl; melt remaining butter; stir in the pecans and remaining brown sugar and oats.
• Sprinkle over cranberry sauce Bake at 375 for 25-30 minutes or until lightly browned.
• Cool on wire rack.
• Cut into bars.
• I did not use the pecans and it turned out great.

CRANBERRY BOG FOG

Steps:

• 1. In a small saucepan place cranberries, agave nectar, orange zest, vinegar and orange juice. bring to a boil over high heat, then turn down to low and simmer until berries are completely broken down, 10 to 20 minutes. Let cool and then press the mixture through a fine strainer into a bowl. Discard skins. Place strained fruit pulp into a storage container and refrigerate (Will store for up to three months in the fridge. When stored in the fridge, this will set up like jellied cranberry sauce so you will need to heat it slightly when using it cold to make it mix more easily.)
• 2. To mix: Pour 1 oz vodka in a tall glass, add about 2 Tbsp of the cranberry shrub mixture and stir well. Add ice to your liking and fill the glass with tonic water. Stir to mix and garnish.
• 3. Note: If the berry mixture is too tart, just add some more agave nectar to taste. It is not going to taste sweet like a syrup, but should give a light tartness to the drink.

CRANBERRY BOG TURKEY BURGERS

Steps:

• Preheat George Foreman grill or grill pan to medium high heat. Combine first seven incredients and form into 5 patties. If not using George Foreman, drizzle grill pan or brush grill with vegetable oil. Cook patties 5 to 6 minutes on each side. Microwave cranberries for topping with splenda and water in a covered dish for a 2 or 3 minutes on medium heat (until they have popped and the water has reduced. Cool mixture and stir into yogurt or mayonnaise.
• Rachel Ray suggests serving burgers on sourdough english muffins but they are fine on any kind of bread or just plain!

GIN CRANBERRY BOG FOG

Steps:

• 1. Add all ingredients & shake well

CRANBERRY BOG PUMPKING BARS

Steps:

• 1. Preheat oven to 350 degrees Cut butter in pieces. In a food process, process all ingredients for the crust until mixture begins to form small lumps. Empty mixture into a 13 by 9 by 2-inch baking pan then with a metal spoon press dough evenly into bottom. Bake in middle of oven until golden, about 20 minutes. Cool completely before filling. 2. Mix together pumpkin,sour cream and spices in a medium bowl until evenly a light pumpkin color. In a seperate bowl, combine sugar and gelantine. Place water in a small saucepan. Split open vanilla bean and scrape with a knife then, add bean and all to water. Bring to a boil stirring constently . Empty into sugar-gelantine bowl and stir until gelantine is disolved. After five minutes, remove vanilla pod and add to pumpkin bowl. Stir until well combined and no white lumps remain. You may use a hand mixer on low speed. Place in refrigerator for fifteen minutes. 3. Pour chilled filling over cooled bottom crust and evenly spread. Float (like in a bog!) teaspoonful amounts of whole cranberry sauce over top of filling in a random pattern. Place in refrigerator for at least 3 hours. Preferably over night. 4. Before cutting, run a knife around inside edge of pan to loosen filling. Make 12 bars or 24 squares.

CRANBERRY BOG BARK

Steps:

• Place dried cranberries in a vegetable steamer, cover and steam 2-3 minutes. Remove to a paper towel; blot and cool. , In a microwave, melt the chocolate. Remove from the heat and stir in the dried cranberries and walnuts. Spread evenly over a foil-lined baking sheet. Refrigerate 30 minutes or until candy is hard. Break into 2-in. pieces.

CRANBERRY BOG

Steps:

• Mix mustard, juice and liqueur.
• Pour into champagne glass.
• Add champagne and orange slice.

CRANBERRY BOG COCKTAIL

Steps:

• Combine champagne and cranberry juice in a champagne flute. Drop a few whole cranberries in the glass and garnish with mint leaves.