Ever heard of Cranberry Barbecue sauce or Baked Potato with Cranberry Dip? Let’s teach you how to make these

Ingredients for 4 persons:
1 vanilla bean
1 pinch of salt
500 ml milk
125 g milk rice (round grain rice)
30 g flaked almonds
60 g dried cranberries
2 tablespoons sugar








Preparation:
1. Cut open the vanilla bean lengthwise and scrape out the seeds/ pulp. Add salt and the vanilla bean with its seeds/pulp to the milk and stir while bringing to a boil. Stir in the rice and bring to the boil. Put the lid on the pot and simmer for 20-25 minutes. Frequently stir the mixture.
2. In the meantime, roast the almond flakes in an ungreased pan until they are light brown.
3. Stir in the cranberries, half of the almonds and sugar to the rice pudding and allow it to cool until it is lukewarm. Garnish with the remaining almonds and serve.


Preparation time: approx. 35 minutes

Yield: 8 servings

Ingredients:

1 T vegetable oil
1 cup minced yellow onions
1 T minced garlic
1 tsp. dry mustard
1 tsp. chili powder
1 ½ T tomato paste
1 ½ cups cranberry sauce
¼ cup cider vinegar
1 T dark molasses
¼-½ cup water, if needed


Directions:

1. In a sauce pan, heat oil over medium-high heat; add onions and sauté 2 minutes. Mix in garlic, mustard and chili powder and continue cooking 1 minute. Stir in tomato paste and cook 1 more minute.

2. Add cranberry sauce, vinegar and molasses and bring to a simmer, whisking often until mixture becomes smooth. Lower heat and simmer 15-20 minutes or until mixture reduces and thickens. Add water to mixture if it gets too thick. Remove from heat and cool to room temperature. Place in a covered container and refrigerate until ready to use. Reheat before using.

Serving suggestion: Use as a condiment or on grilled vegetables, lean meats or poultry

Ingredients for 4 persons:
700 g young leaf spinach
Salt
60 g dried cranberries
300 g old baked white bread
2 onions (approx. 100 g)
4 tablespoons of butter
150 ml milk
Pepper
Freshly grated nutmeg nut
2 eggs (medium)
1-2 tablespoons of breadcrumbs
120 g gorgonzola
12 sage leaves

Preparation:
1. Wash and clean spinach. Put 350 g of spinach in boiling saltwater and bring to the boil. Rinse the spinach in ice-cold water, drip dry, squeeze strongly and chop. Chop cranberries roughly. Cut bread into 1 cm large cubes. Finely dice the onions.
2. Melt 1 tablespoon of butter in a pot. Stew half of the onions in this until they are glassy. Add the milk and warm it. Season with salt, pepper and nutmeg. Finely puree the chopped spinach in the milk with the cutting rod. Place the bread in a bowl and mix it with the spinach-milk puree, 40 g cranberries, eggs and breadcrumbs and, if necessary, season it again. Leave this mixture covered with transparent kitchen foil for 30 minutes.
3. Boil saltwater in a large pot. Cut the gorgonzola into 8 equal sized pieces. Use your moist hands to shape the dumpling mixture into 8 dumplings. Press a recess in each of the dumplings, put 1 piece of cheese in this, seal the recess and shape the dumpling round again. Put the dumplings in the saltwater and cook them at a mild heat for 20 minutes with no lid on the pot.
4. Stew the rest of the onion in 1 tablespoon of melted butter until it is glassy. Add the rest of the spinach and cook at a medium heat with the lid on the pan until it is just wilted. Season with salt, pepper and nutmeg. Melt 2 tablespoons of butter in another pot. Add the sage leaves and 20 g cranberries and fry for 1 minute. Lift the spinach-cranberry dumplings out of the water with a skimmer and drip dry. Garnish it with steamed spinach and sage-cranberry butter and serve immediately.


Preparation time: approx. 45 minutes (plus standing time)

Ingredients for 4 portions:
4 large floury potatoes (each 300 g)
6 tablespoons olive oil
Salt
40 g dried cranberries
1 ripe avocado (e.g. Hass)
1 tablespoon lemon juice
250 g cottage cheese
Pepper


Preparation:
1. Wash potatoes and dry them. Rub each potato with 1 tablespoon of oil and salt and lay them on a baking tray. Bake them in a preheated oven at 180 degrees (convection heat is not recommended) on the bottom third of the oven for 1 ½ hours.
2. 15 minutes before the end of the baking time, prepare the cranberry dip. Coarsely chop up the cranberries. Cut the avocado in half, remove the core and scoop out the fruit flesh with a spoon. Cut the fruit flesh into ½ cm sized cubes and immediately mix them with the lemon juice. Mix the avocado, cranberries and 1 tablespoon of oil into the cottage cheese. Season with salt and pepper.
3. Take the potatoes out of the oven, cut them lengthwise and push them slightly apart. Spread the cranberry dip over the potatoes. Sprinkle the rest of the olive oil on top and serve.



Preparation time: approx. 20 minutes (plus baking time)