The Great Craisin Adventure

A few months ago we bought 4 pounds of raisins. We enjoyed trying new recipes to use up the bag, but now that the raisins (and the prunes and the dates) are about finished, it's time to move on to the next item on the shelf. I thought it was going to be dried figs, but Costco rearranged their inventory, so that meant we came home with a 4-pound bag of craisins. We're looking forward to using old favorites and discovering some new ones.

Oatmeal Muffins - We used a favorite muffin recipe and added craisins and chopped pecans. We also tried adding them to banana bread.

Granola - We used some craisins in an old granola recipe, and then sprinkled some granola on our yogurt and fruit for breakfast.

Glazed Brie Flatbread

Heat oven to 350 degrees. Combine 2 tablespoons each brown sugar and maple syrup; boil for 2 minutes until foamy and set aside. Spread a piece of flatbread with a bit of butter and bake for a couple of minutes until the butter melts and remove from the oven. Saute some sliced white onion in olive oil for 10 minutes until partially carmelized and spread on the flatbread. Melt Brie cheese in the microwave for a minutes or two, then spread over the onions. Top with chopped pecans and craisins; bake for 5 minutes. Drizzle with glaze, then slice and serve.

Note: Don't mix the glaze ahead of time; it will harden. I also think a little drizzle of just plain maple syrup would suffice instead of the glaze. However, this was a wonderfully "gourmet" appetizer that we quite enjoyed.

Cheese Ball - Combine cream cheese, cheddar cheese, crushed pineapple (drained), craisins and a pinch of cinnamon. Roll in chopped pecans. Note that this is a fairly soft mixture; it's easier to cover in nuts when the mixture has chilled for a while. Serve with crackers.

Salad with craisins, strawberries, almonds and poppy seed dressing. 

Broccoli Slaw with Apples, Craisins and Feta -  This salad was the perfect accompaniment for round two of our Dutch Oven Fish Filet Sandwiches, and was also part of our September vegetables experimenting.

Acorn Squash with Craisins and Walnuts - While I prefer other ways of preparing acorn squash, this was a nice recipe and a good way to use some craisins.

Turkey Sandwiches - I often add craisins to our turkey salad sandwiches, but I saw somewhere to add craisins to guacamole (makes a very festive holiday dish), and decided to sprinkle some craisins on our turkey-guacamole sandwiches. It was different, but I liked it. Would you? 

Cranberry Apple Crisp - Just add craisins to your regular apple crisp recipe, and don't forget the ice cream.

Chocolate Covered Craisins - I considered making Cranberry Clusters (and still may), but instead adapted the recipe for raisins found in this post a bit, using 1 1/2 cups craisins and 1 cup pecans with the 1/2 cup chocolate chip/coconut oil mixture. Even after chilling, these don't really set up; maybe using less oil might help. And I also discovered that I prefer only nuts or only craisins, not the combination.

I imagine we could have gone through the entire bag of craisins in one month, but I prefer variety in our diet. However, during my searching, I found some more intriguing recipes to try in the future. When I get around to making them, I'll post pictures.

Cranberry Honey Butter

• 1 cup butter, softened
• 1/3 cup finely chopped dried cranberries
• 1/4 cup honey
• 2 teaspoons grated orange zest
• 1/8 teaspoon kosher salt

Combine all ingredients. Chill. Use maple syrup instead of honey and it supposedly makes a great topping for pancakes. (I found this on a holiday neighbor gift idea list. It does seem quite festive.)

Cranberry Cheese Spread

• 1 package (8 ounces) reduced-fat cream cheese
• 1/2 cup dried cranberries, chopped
• 1/2 cup chopped dried apricots
• 1 teaspoon grated orange zest

Mix and serve with assorted crackers.

Cranberry Wild Rice Pilaf - That's the inspiration recipe. I thought I'd try cooking our regular wild rice recipe (which is really a combination of wild and white rice) in chicken broth, and then stir in some craisins and almonds before serving. Maybe I'll buy some currants to add to the dish, and maybe I'll even use barley as suggested.

Cranberry Walnut Upside Down Apple Pie

• 1 apple pie
• 2 tablespoons butter, melted
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 3 tablespoons maple syrup
• 1/3 cup coarsely chopped dried cranberries
• 1/3 cup coarsely chopped walnuts
• 2 teaspoons minced fresh rosemary

Bake the pie (either your own recipe or one from the freezer section of the grocery store) and let it cool for 30 minutes. In the meantime, combine all other ingredients and heat until smooth. Invert the pie on a broiler-proof serving dish. Top with sauce and broil for 2-4 minutes until bubbly. Serve with vanilla ice cream.

Cranberry Fudge

• 2 cups semisweet chocolate chips
• 1/4 cup light corn syrup
• 1/2 cup powdered sugar
• 1/4 cup evaporated milk
• 1 teaspoon vanilla
• 7/8 cup dried cranberries
• 1/3 cup chopped walnuts

In a heavy saucepan, combine chocolate chips and corn syrup. Cook and stir over low heat until smooth. Remove from the heat. Stir in the powdered sugar, milk and vanilla. Beat with a wooden spoon until thickened and glossy, about 5 minutes. Stir in cranberries and walnuts. Spread into 9" square baking pan that has been lined with foil and greased; refrigerate until firm.

Finally, we've had these before, but it's probably time to make Pam's Oatmeal Cookies again. That's a great way to enjoy craisins. What's your favorite way?