Ottawa's only cranberry grower
Upper Canada Cranberries
The only cranberry producers in Eastern Ontario. Cranberries are loaded with a number of essential nutrients – Vitamin C, Beta-Carotene, Flavonoids and more!
On this page, you will find some really great cranberry recipes. Right at the top, you'll find a recipe for an easy-to-make basic cranberry sauce. We've included a recipe for cranberry jelly and a recipe for what we call "Canadian Cranberry Sauce" which is made with maple syrup.
Do you have a favourite cranberry recipe that you would like to share? Kindly CLICK HERE, enter your name and email address, then paste your recipe in the "Comments" area.
Cooking Tip: When putting together a cranberry recipe where the ingredients will be cooked, frozen cranberries can be used in place of fresh berries. Frozen cranberries should be thawed completely before folding them into the other ingredients.
Cooking Tip: Do you have a favourite recipe that uses raisins? Try sweetened dried cranberries instead!
Basic Whole Cranberry Sauce
4 cups cranberries
2 cups water
2 cups sugar
2 teaspoons shredded orange peel (optional)
In a saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Continue boiling, uncovered for 5 minutes, stirring occasionally. Add cranberries and return to a boil, then reduce heat and continue simmering uncovered for about 5 minutes, without stirring, until sauce thickens. Skim froth from top. Stir gently and if desired, mix in orange peel. Pour into large bowl or molds, cool and chill until firm.
Basic Cranberry Jelly
4 cups cranberries
2 cups boiling water
2 cups sugar
In a saucepan, pour boiling water over cranberries and bring to a boil. Cover and continue boiling for about 4 minutes or until cranberries pop. Strain, return juice to saucepan and add sugar. Bring to a boil and continue boiling for 5 minutes. Rinse molds in cold water and pour juice into wet molds. Cool and chill.
Canadian Cranberry Sauce
2 cups fresh cranberries (8 ounces)
1/2-cup maple syrup
1/2-cup packed brown sugar
1/2-cup water
1 teaspoon shredded orange peel (optional)
In saucepan bring sugar, syrup and water to a boil, stirring until sugar is dissolved. Reduce heat and simmer, uncovered for 5 minutes. Stir occasionally. Add cranberries and return to a boil, then reduce heat and continue simmering for about 4 minutes, stirring occasionally until cranberries pop. Remove from heat. Stir in orange peel. This sauce is very nice when served warm, but it can also be chilled.
Couscous Salad with Dried Cranberries and Pecans
From Cassie M. - Morrisburg
2 cups boiling water
1-1/2 cups couscous
1 cup sweetened dried cranberries
1 cup shelled pecans
1 cup thawed frozen peas
1/4 cup shredded fresh Basil (or try fresh Cilantro)
1/2 teaspoon turmeric
3 scallions, very thinly sliced
2 medium cucumbers, peeled, seeded, and diced

Lemon Dressing
1/3 cup olive oil
1/3 cup lemon juice
zest of 1/2 lemon
3 garlic cloves, minced
1/2 teaspoon salt
freshly ground black pepper
Toast the pecans in a shallow pan in a preheated 350-degree F. oven until very fragrant, about 7 minutes. Set aside to cool. Place the couscous, cranberries, and turmeric in a large bowl. Pour in the boiling water, stir, then cover the bowl with a large plate or foil. Let sit for 10 minutes. Remove the cover, then fluff the couscous with a fork. Cover again and let sit 5 more minutes. Stir in the pecans, peas, scallions, cucumbers, and basil. Combine the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Stir dressing into salad.
Cranberry Butterscotch Brownies
From Julie B. - Ottawa
2 cups (250 mL) chopped nuts
2 cups (500 mL) brown sugar
1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) cranberries
1/2 cup (125 mL) butter
2 whole eggs, slightly beaten
One 200-gram bag Chipits Skor toffee bits
2 teaspoons (10 mL) baking powder
2 teaspoons (10 mL) vanilla extract
1/2 teaspoon (2 mL) salt
Preheat oven to 300 F (150 C). In a mixing bowl, combine flour, baking powder and salt; set aside. In a saucepan, melt butter on low heat and combine well with brown sugar. Remove from heat. Add beaten eggs to brown sugar mixture, then blend with dry ingredients. Add vanilla, nuts and half of the Skor bits. Stir well. Spread mixture into a buttered 9- by 13-inch (23- by 33-cm) brownie pan. Sprinkle cranberries over top, pushing them into the batter mixture. Bake 30 to 35 minutes (do not overcook; brownies should still appear moist). Sprinkle remaining Skor Chipits over surface and return to oven for 2 minutes to melt into surface. Remove from oven, cool slightly; cut into squares while still warm, then cool completely in the pan before serving.
Makes about 12 brownies
Cranberry Chutney
From Jan L. - Montreal
1-16 oz. pkg. cranberries
2 cups sugar
1-10 oz. can pineapple tidbits
2 medium apples, chopped
1 cup water
1 cup orange juice
1 cup chopped walnuts (optional)
1 cup golden raisins
1 tbsp. grated orange peel
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. ground cloves
In a 3-quart saucepan over medium heat, heat cranberries, sugar and water to boiling, stirring the mixture often. Reduce heat to low and simmer 15 minutes. At this time place raisins in 1 cup boiling water. Let stand 10 minutes, drain well. REMOVE cranberry mixture from the heat; stir in remaining ingredients, including the raisins. Cover and refrigerate. The taste is better if made the day before. This chutney freezes well.
Hearty Cranberry Cornmeal Porridge
From Evelyn M. - South Mountain
2 1/2 cups water
2/3 cup sweetened dried cranberries
1/2 cup cornmeal
1/2 tsp. salt
Set aside 2 cups of water. Place 1/2 cup water and cranberries in a pot and bring to a boil, then cover and simmer for about ten minutes until almost all of the water has boiled away and cranberries have plumped up slightly. Add remaining 2 cups of water and salt, bring to a boil, then while stirring with a whisk, slowly add cornmeal. Reduce heat and while stirring constantly, cook for 5 minutes. Serves two. After placing porridge in bowls, we like to pour on a bit of milk and drizzle with honey or maple syrup. Alternatively, we might sprinkle with brown sugar after adding the milk..
This is a winter weekend favourite in our home.
Turkey Cranberry Wreath
From Ghislaine L.
2 pkgs crescent rolls
1/2 cup mayo
2 tbsp honey Dijon Mustard
1/2 tsp coarsely ground black pepper
2 cups cooked turkey, chopped (about 12 oz)
1/2 cup celery, sliced
3 tbsp fresh parsley, snipped
1/2 cup sweetened dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 cup walnuts chopped
1 egg separated
Preheat oven to 375 F. Unroll crescent dough, separate into 16 triangles. With wide ends of triangle toward the centre, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Stone. Arrange remaining 8 triangles in centre, matching ends. Seal seams using dough & pizza roller. (Points will overlap in centre, do not seal.)
Measure the first three ingredients into a bowl. Chop turkey, slice celery, snip parsley and add them into the bowl. Add the grated cheese and mix the filling. Using the medium scoop, scoop filling over the seams of dough, forming a circle. Sprinkle chop walnuts over filling.
Beginning in centre, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over small bowl. Beat egg white lightly, brush over dough using pastry brush. Bake 25 - 30 minutes, or until golden brown. Cut and serve.
Cranberry Crock Pot Roast
From Evelyn M. - South Mountain
Pork roast (3 to 4 pounds)
1 cup cranberries, finely chopped
1/4-cup honey
1 teaspoon grated orange peel
1/2-teaspoon salt
1/2-teaspoon pepper
1/8-teaspoon ground cloves
1/8-teaspoon ground nutmeg
Sprinkle salt and pepper onto all sides of meat and place meat in crock-pot. Combine remaining ingredients in a bowl and mix well. Spread this mixture over meat. Cover and cook 8 to 10 hours on low.
Cranberry Pie
From Judy H. - Cornwall
My Mother always used the recipe, as is, but I found the filling wasn't quite thick enough. I usually do 1 1/2 times the recipe for a 9" pie. I make 2 pies at a time, but measure the ingredients separately for each one. To get the 1/2 egg for the extra half recipe, I measure 1 beaten egg in a cup (it's usually about 1/4 cup of egg). Then I use half for each pie.
1 cup of cranberries (cut in half)
1/4 tsp. salt
1 cup white sugar
1 tsp. vanilla
1 Tbsp. flour
1/2 cup water
1 large egg, beaten lightly
Combine all ingredients and pour into 9" unbaked pie shell. Top with lattice crust. Bake 400 for 5 minutes. Then bake at 350 for 30 to 40 minutes until golden.
Cranberry Muffins
From Lyn P.
2 cups all purpose flour
1 cup sugar (or use 1/2 cup)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Dash of salt
1/2 cup shortening
3/4 cup orange juice
1 Tbs. orange rind
1 egg well beaten
1 tsp. almond flavouring
1 1/2 cups cranberries (fresh or frozen)
1 cup yellow raisins
1 cup chopped pecans
Sift together flour, baking powder, baking soda and salt. Cut in shortening until it resembles coarse cornmeal. Combine orange juice, rind, egg and almond flavouring then add to mixture. Carefully fold in cranberries, raisins and pecans. Spoon into greased muffin tins and bake at 400F for 20 - 25 minutes. (I use BIG muffin cups with lots of batter)
These are sure to please!
Cranberry Cake
2 1/2-cup fresh cranberries - (frozen berries can be used, but thaw first)
2 cups flour
2 cups sugar
3 eggs
3/4-cup butter or margarine
2/3-cup chopped pecans or walnuts
1 tablespoon baking powder
1 teaspoon almond extract
Beat eggs and sugar for about 5 minutes, until light in color then add softened butter or margarine and extract. Next, add flour and baking powder, but do not over mix. Stir in cranberries and nuts. Place mixture in a greased 9 x 13 and smooth top. Bake for 45 minutes at 350. Remove from pan and cool.
Cranberry Cheesecake
3 pkg cream cheese - softened
3/4-cup cranberries - chopped
3/4-cup sugar
3 eggs
1 teaspoon vanilla extract
1/2-teaspoon grated orange peel
1/3-cup graham cracker crumbs
Mix cream cheese, sugar and vanilla until well blended. Mix in eggs until just blended. Do not over mix after eggs are added. Stir in 1/2 cup of the cranberries along with orange peel. Oil a 9-inch pie plate, sprinkle the bottom with graham crumbs and pour in cream cheese mixture. Sprinkle remaining 1/4 cup of cranberries and bake at 325F for 45 minutes or until center is almost set. Cool and refrigerate for at least 3 hours.
Cranberry Jelly Salad
4 cups raw cranberries- finely chopped
2 cups sugar
1 cup hot water
2 1/2 tablespoons unflavoured gelatine
1/2-cup cold water
1 medium sized orange - Finely grate rind and halve sections
1 cup chopped celery
1 cup chopped pecans
Soak gelatin in 1/2 cup cold water. Meanwhile, bring 1 cup water and sugar to a boil, stirring to make a thin syrup. Add gelatin and cold water and stir until dissolved. Allow this mixture to cool and add other ingredients. Pour into an 8-cup mold and chill.
Cranberry Upside Down Cake
2 cups cranberries
1 1/2 cups packed brown sugar
1 1/2 cups cake flour
1/2-cup milk
1/4-cup shortening
1 egg - beaten
3 tablespoons butter
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/4-teaspoon salt
Sift flour, then resift with baking powder and salt. Cream shortening with 1/2 cup of sugar until fluffy. Add egg and beat until well mixed. Add sifted dry ingredients, 1/4 cup at a time, alternating with small amounts of milk, mixing well with each addition. Mix in vanilla. In a skillet, melt butter and add remaining 1 cup of sugar, stirring until dissolved. Pour into 8-inch square baking pan and add cranberries. Pour batter over cranberries. Bake in pre-heated oven at 350 degrees for 40 to 50 minutes. Serve upside down, garnished with whipped cream.


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