Cranberries for Cash?
Home Cooks and Foodservice Professionals Don Their Cranberry Caps for Third Annual Contest
Inspired foodies can enter in two categories starting
Whether entrants want to earn some extra dough with fresh cranberry pasta or bring home the bacon with cranberry bacon-wrapped scallops, Ocean Spray is welcoming recipes of all kinds in the categories of beverages, salads, appetizers, entrees and desserts. Recipes must be original, use Ocean Spray products and will be judged on creativity, use of product, taste, overall appearance and ease of preparation.
“We’ve found that many consumers are getting back in the kitchen these days, so we want to encourage people to have fun with cooking and experiment with new flavors, using the cranberry to complement dishes from sweet to savory,” said
The winners of the 2008 Ultimate Cranberry Recipe Contest were
Each finalist recipe will be featured on www.oceanspray.com. For more details, official entry guidelines and contest deadlines for the Ultimate Cranberry Recipe Contest and the 2008 finalist recipes, visit www.oceanspray.com or www.oceansprayfoodservice.com. Full recipes for the 2008 winners can also be found below.
Ocean Spray is an agricultural cooperative owned by more than 600 cranberry growers in
Roasted Cranberry Quesadillas Recipe by: Michael Cohen INGREDIENTS 3 cups chopped Ocean Spray(R) Fresh or Frozen Cranberries 3 tablespoons dark brown sugar 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons finely chopped orange zest 1/4 teaspoon ground cinnamon 6 ounces cream cheese, softened 6 (8-inch) flour tortillas 1 1/2 to 3 tablespoons butter Maple syrup for drizzling Mint sprigs Vanilla ice cream, if desired
Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, orange zest and cinnamon in 11×7-inch baking dish; toss until mixed. Spread mixture evenly in dish and bake for 30 to 40 minutes or until cranberries are tender, stirring occasionally.
To assemble quesadillas, spread 1/4 of the cream cheese over each tortilla almost to edges. Top 3 of the tortillas evenly with roasted cranberry mixture. Place remaining 3 tortillas cheese side down over cranberry mixture.
Melt 1 tablespoon of the butter in large heavy skillet over medium heat. Place 1 of the quesadillas in skillet, pressing down firmly with metal spatula. Cook 3 to 4 minutes or until golden brown, carefully turning once. Add another tablespoon butter to skillet if necessary. Cook remaining quesadillas.
To serve, cut each quesadilla into 4 wedges. Place on serving plates and drizzle with desired amount of maple syrup. Garnish with mint and serve with ice cream if you like.
Makes 6 servings
Pork Tenderloin with Cranberry Mole and Cranberry Salsa Recipe by: Justin Ward, Art Institute of Atlanta INGREDIENTS Mole 3 ounces Ocean Spray(R) Cranberry & Chocolate Trail Mix 1/4 cup chopped red onion 3/4 tablespoon chili powder 1/2 cup water 1/3 cup Ocean Spray(R) Jellied Cranberry Sauce 1/2 to 1 teaspoon kosher salt Salsa 1/2 cup chopped Ocean Spray(R) Craisins(R) Sweetened Dried Cranberries 1/2 cup peeled, seeded, diced cucumber 1/4 cup diced red onion 2 tablespoons chopped fresh cilantro Juice of 1 lime 1/2 tablespoon Ocean Spray(R) Jellied Cranberry Sauce Kosher salt and pepper to taste Pork 2 12- to 14-ounce pork tenderloins, trimmed 1 tablespoon chili powder 1 teaspoon kosher salt 1/2 teaspoon ground pepper 6 fresh cilantro sprigs, to garnish
Preheat oven to 350 degrees F.
To make mole: Place trail mix, onion and chili powder in 6-quart saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes. Add water and cranberry sauce. Increase heat to medium. Simmer, stirring frequently, for 15 to 20 minutes or until mole is thickened. Place sauce in blender. Blend on high speed until smooth. Add salt to taste. Return mole to saucepan to keep warm.
To make salsa: Combine sweetened dried cranberries, cucumber, onion, cilantro, lime juice and cranberry sauce in large bowl. Mix well. Season to taste with salt and pepper.
To make pork: Place pork in large bowl. Rub with chili powder, salt and pepper. Place pork on oven rack with baking sheet underneath. Bake for 20 to 25 minutes or until internal temperature reaches 150 degrees F to 155 degrees F. Let stand for 5 minutes before slicing.
Ladle 3 ounces mole in center of each plate. Slice pork into 1/4-inch-thick pieces. Shingle 4 to 5 pieces over mole. Spoon salsa over pork, being careful not to cover all of meat. Garnish each plate with a cilantro sprig.
Makes 6 servings.
SOURCE Ocean Spray