32 cranberry asian Recipes

brussels sprouts, halved, canola oil, sugar, water, dried cranberries, fish sauce, asian chili-garlic sauce, canola oil

asian pears, cored, diced, kiwis, peeled, diced, dried cranberries, chopped green onions, fresh lemon juice, honey, chopped fresh mint, thick lamb rib chops

peanut oil or 1/2 tbsp canola oil, onion, chopped, garlic, chopped, ginger, chopped, jalapenos or 1/2 tbsp serrano chili, chopped, including some of the seeds, red wine, dried cranberries, water, divided use, cinnamon, fresh thyme or 1/4-1/2 tsp dried thyme, black sesame seed, toasted, vanilla extract, cumin, sugar, sliced almonds, toasted, unsweetened chocolate, chopped, salt, fresh ground black pepper

citrus-infused vodka, orange-infused vodka, raspberry vodka, orange rum, citrus-infused rum, raspberry rum, melon liqueur (midori is my fave!), peach schnapps, sour apple schnapps, watermelon schnapps, amaretto, cranberry juice, orange juice, sweetened lemon juice (sweet & sour mix), ice, orange slice, maraschino cherry

water chestnuts, drained and finely chopped, garlic cloves, minced, onion, finely diced (can substitute scallions), fresh ginger, grated, panko breadcrumbs (add as needed for consistency you prefer), quick oats (add as needed for consistency you prefer), egg, soy sauce, ground turkey, cooking oil, fresh ginger, grated, fresh cilantro, chopped, brown sugar (can add more if you prefer a sweeter taste), sweet and sour sauce, barbecue sauce (i use sweet baby ray because it s sweet), plum jelly (can use grape jelly or cranberry sauce), fish sauce, rice vinegar, soy sauce, hot chili , sauce, to taste (sriracha, a little goes a long way), lemon , juice of

water, brown rice, uncooked, dry roasted peanuts, sliced water chestnuts, drained, frozen snow peas, thawed, patted dry, red onion, chopped, green bell pepper, chopped, dried sweetened cranberries, cider vinegar, honey, light soy sauce, dried red pepper flakes

chopped toasted hazelnuts, roughly crushed gingersnaps, dried cranberries, dark brown sugar, cinnamon, ground ginger, grated zest of 1 lemon, margarine, asian pears, apple juice

head romaine lettuce (torn or cut into bite size pieces), pears, cut into bite size pieces (i like to use bosc, anju, but asian would work, just use a combination of your favorites), dried cranberries (rough chopped), feta cheese, crumbled, walnuts, chopped, balsamic vinaigrette, olive oil, balsamic vinegar, dijon mustard, honey, garlic, minced, salt, pepper

olive oil, asian (toasted) sesame oil (optional), chopped cooked turkey, carrot, minced, garlic, minced, ground black pepper, ground ginger, garlic and herb seasoning blend (such as mrs. dash), soy sauce, shredded cabbage, oyster sauce (optional), egg roll wrappers, jellied cranberry sauce, white sugar, white vinegar, soy sauce

toasted buckwheat (kasha), cooked black rice, cold, uncooked millet, unsweetened long-shred coconut, almonds, toasted pumpkin seeds, sesame seeds (i used black since i had them), chinese 5 spice, fresh grated ginger, kosher salt, almond butter, agave nectar, coconut or raw sugar, coconut oil, coconut extract, vanilla extract, chopped dried pineapple, dried cranberries (i used raspberry flavoured, they were the only ones i had)

sugar, unsalted butter, zest of 1 orange, extra large eggs, all-purpose flour, baking powder, kosher salt, cranberry topping, fresh cranberries, vanilla extract, sugar, ground star anise, zest of 1 orange, asian pear, peeled, very thinly sliced (between 1/8 and 1/4-inch thick), sugar, unsalted butter, all-purpose flour, parchment, vanilla ice cream , for serving

olive oil, onion, diced, garlic, minced, fresh cranberries, water, cider vinegar, brown sugar, lemon , zest of, orange zest, asian pears, peeled,cored,diced

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

cranberry herb tea bags such as celestial seasonings brand, boiling water, sugar, cranberry juice, whole star anise (available at specialty foods shops and asian markets), two 3-inch strips of orange zest removed with a vegetable peeler plus lemon slices for garnish, strained fresh orange juice, amber rum , or to taste

cranberry herb tea bags such as celestial seasonings brand, boiling water, sugar, cranberry juice, whole star anise (available at specialty foods shops and asian markets), two 3-inch strips of orange zest removed with a vegetable peeler plus lemon slices for garnish, strained fresh orange juice, amber rum , or to taste

broccoli slaw mix, dried cranberries, sliced almonds or 1 (4 oz) bag cashews or 1 (4 oz) bag sunflower seeds or 1 (4 oz) bag sesame seeds, green onions, thinly sliced, ramen noodles, uncooked and crushed, rice wine vinegar, white sugar, salt, pepper, vegetable oil, sesame oil

grand marnier, soy sauce, ketchup, oil, parsley, chopped, lemon juice, garlic clove, chopped, oregano, white pepper, cranberry juice, butter, melted

beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this ), kosher salt, freshly ground black pepper, canola oil, onions, roughly chopped (about 5 cups), carrots, roughly chopped (about 3 1/2 cups), celery, roughly chopped (about 3 cups), fennel bulbs (sometimes called anise; 1 1/2 to 2 lb total), stalks discarded and bulbs roughly chopped, lemongrass stalks , root ends trimmed, tough outer leaves discarded, and finely chopped, garlic, minced (about 6 to 7 cloves), ginger, minced (from 1/2-inch knob), chinese shaoxing rice wine or sake, dark soy sauce, whole sprigs fresh thyme, dried bay leaves, cranberry-teriyaki glaze