Cranberry Tips
Cranberries have a great reputation as a holiday food, but can be enjoyed year ‘round in baking, in salads and hors d’oeuvres.

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Recipes courtesy of Gingerich Farms

1 cup cranberries finely chopped
1/3 cup sugar
2 medium oranges
1 tsp vanilla
1 8 oz package cream cheese, softened
1 small apple, finely chopped
1/2 cup snipped pitted whole dates
1 cup whipping cream
Leaf lettuce

Combine cranberries and sugar; let stand 10 minutes. Meanwhile, peel and section one of the oranges; reserve juice. Finally chop orange sections, set aside. Squeeze remaining orange to make 1/3 cup juice, adding reserve juice if necessary. Gradually beat orange juice and vanilla into cream cheese. Stir in cranberry mixture, chopped orange sections, apple, and dates. Whip cream until soft peaks form. Fold into cream cheese moisture. Spoon into an 8 x 4 x 2 loaf pan, 5 cup mold, or 10 to 12 paper bake cups in muffin pans. Cover and freeze until firm. To serve, let stand at room temperature for 15 to 20 minutes to thaw slightly. Unmold and serve on lettuce-lined plates. If desired, garnish with additional orange section makes 8-12 side dish servings.