Best Cranberry Puree Recipes

POACHED PEARS WITH CRANBERRY PURéE

Steps:

• Combine berries, sugar and juice in heavy large skillet. Bring to boil, stirring until sugar dissolves. Simmer over medium heat until berries burst, stirring often, about 5 minutes. Puree in processor until smooth. Strain into same skillet.
• Bring puree to simmer over medium heat. Add pear wedges and stir to coat. Simmer until pears are just tender, about 8 minutes. Using slotted spoon, remove pears from skillet, shaking excess puree back into skillet, and transfer pears to paper-towel-lined plate. Reserve puree. (Can be prepared 2 days ahead. Cover pears and puree separately and refrigerate.)

STUFFED TURKEY BREAST WITH PANCETTA, SAGE PESTO, CRANBERRY GLAZE & SWEET POTATO PURéE RECIPE - (4.5/5)

Steps:

• Sweet potato puree: Bring a pot of water to boil. Boil the sweet potatoes for 15 to 20 minutes. Strain the sweet potatoes, mix with butter, milk, salt and pepper. Mash the sweet potatoes. Cranberry glaze: Simmer the cranberries in a small sauce pan under low heat for 10 to 15 minutes. Turkey breast: Marinate the turkey breasts with balsamic vinegar, tamari, olive oil, ground cumin and ground fennel seeds at least 2 hours. Remove the turkey from the marinade and put it between a large piece of plastic wrap. Pound the turkey breast into thin slices. Put sage, toasted pine nuts, shredded Parmesan, garlic, salt and pepper in a small food processor. Slowly drizzle olive oil into the food processor until the sage pesto becomes pasty Spread the sage pesto on turkey breasts. Put a slice of pancetta on each turkey breast. Roll up the turkey breasts and tie with kitchen twine. Roll the tied up turkey breasts in a bed of panko. Heat the oven to 380°F. Sear the turkey breasts in a cast iron pan, 1 minutes each side for all 4 sides. Bake the turkey under the oven for 15 to 20 minutes. Remove it from the oven and let the turkey rest for 5 to 10 minutes. Slice the turkey and place on top of the sweet potato. Drizzle with reduced boiled cranberries and serve.

CARDAMOM-CRUSTED ALASKAN CARIBOU WITH SPICY GINGERBREAD, BONIATO SQUASH PUREE, AND PORT WINE CRANBERRY ESSENCE

Steps:

• Gingerbread: Preheat oven to 350 degrees F.
• Mix eggs to smooth. Add sugar, molasses, and melted butter. Mix well. Blend in all dry ingredients, including the shallots until smooth. Add water and incorporate completely. Butter individual bundt or cupcake molds and fill half way. Bake until a toothpick comes out semi-dry. Reserve at room temperature.
• Boniato Puree: Place the boniato in water and bring to a boil. Simmer until tender, approximately 30 minutes. Process through food mill and blend in whole butter. Season with sea salt and ground white pepper. Reserve hot in pastry bag with plain piping tip.
• Caribou: Grind the cardamom, white pepper, garlic powder, bay leaves, ground coriander, ground juniper berry, brown sugar, and kosher salt together in coffee grinder. Evenly coat caribou with mixture and sear in whole butter to light golden brown. Cook to rare and reserve.
• Sauce: Heat butter in saucepan to golden brown, add carrot, celery, and shallot. Cook on medium heat to golden brown. Add peppercorns and thyme. Next add port wine and reduce by half. Add cranberry juice and reduce again by half. Add orange zest, garlic, and veal stock. Cook on medium, simmer until sauce reduces by at least half and is desired consistency. Strain and reserve hot. Place sugar, orange juice, and cranberries in a small pot and cook on low until all the liquid has evaporated. Reserve.
• Garnish: Preheat oven to 300 degrees F.
• Slice potato paper-thin and stamp out into 1 1/4-inch circles. Brush butter onto parchment paper and form a "galette" by alternating potatoes with tarragon to form a complete ring. Bake for 1 to 1 1/2 hours between buttered parchment paper. Cook to golden brown. Reserve.
• Presentation: Place gingerbread in center of plate and pipe a semi-circle of boniato puree around. Next, slice caribou 1/6 of an inch thick and fan around puree. Ladle sauce over meat and dollop cranberries throughout. Accent plate with potato "galette" and serve.

TURKEY AND CRANBERRY PUREE FOR BABIES.

Steps:

• Put turkey, cranberry sauce and 2 tsp water in a blender or food processor.
• Blend until smooth; adding the other 2 teaspoons of water if nessary to keep it from becomning too think.
• You can leave it chunkier if serving to an older baby.

CRANBERRY RASPBERRY PUREE

Steps:

• Place ingredients into a blender and whip until smooth.
• Chill until ready to serve.

CRANBERRY PUREE

Steps:

• put all indgrediants into blendar.
• puree all indgrediants for 15 miniutes.
• chill 5 hours or overnight.