Visions Of Cranberries Dancing In My Head

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umpkins have been in full use here in the past few months and I will not forget my plump orange companion and will still continue to use it, but now that Halloween has passed, my thoughts turn to another favorite fruit of the season, the cranberry. Tangy, delicious, and in full abundance, this fruit is extremely healthy and rich in antioxidants.

I love using cranberries in just about any recipe that I can, and other than stringing them for Christmas tree garland, they have a plethora of other uses for craft projects. They are that perfect deep red that just reminds me of the holiday season and all that it brings.

Here is a wonderful recipe for Cranberry Cream Cheese Pinwheels. These are a really great at breakfast or any time of day. These were so easy to make that the kids helped me in the kitchen in preparing them (and eating them too). Also below is a recipe for my favorite Cranberry Cream Cheese Spread.


Cranberry Cream Cheese Pinwheels

1 (8-ounce) package crescent roll dough
4 ounces cream cheese, softened
4 tablespoons jellied cranberry sauce


Heat the oven to 375 degrees. Unroll the dough and divide it into 2 rectangles. Press together any other perforations to seal them. Using a butter knife, spread the cream cheese evenly over the 2 rectangles, leaving a 1/4- to 1/2-inch border on all sides, then spread the cranberry sauce over the cream cheese. Starting at the short side, roll each piece of dough into a log, then cut each log into six 1-inch-wide slices.

2. Place the slices on an ungreased cookie sheet and bake for 12 to 15 minutes or until golden brown. Let the pinwheels sit for 5 minutes (to allow the filling to set) before removing them to wire racks. Serve warm. Makes 12 pinwheels.

source


Cranberry Cream Cheese Spread
This is a wonderful spread for bagels, freshly baked bread of for the holiday table. Tastes wonderfully creamy and tangy.

1 (8 oz) package cream cheese, softened
2 tablespoons concentrated orange juice, thawed
1 tablespoon sugar
1/4 cup finely chopped dried cranberries
1 orange, zest only
1/8 teaspoon cinnamon
1/4 cup finely chopped pecans

Mix cream cheese, juice concentrate, cinnamon, and sugar with a mixer on medium speed until smooth. Fold in the orange zest, pecans and cranberries. Refrigerate for 2 hours to allow flavors to incorporate.