This Fresh Fruit Recipe Ideas page contains 5 recipes for fresh and cooked fruit.
Recipes included on this page: Fresh Cranberry Sauce, Lyn’s Cranberry Chutney, Disappearing Fresh Fruit Salad,
TABLE OF CONTENTS
- 1 Fresh Fruit Recipe 1: Fresh Cranberry Sauce
- 2 Fresh Fruit Recipe 2: Incredible Cranberry Chutney
- 3 Fresh Fruit Recipe 3: Disappearing Fresh Fruit Salad
- 5 Recipe 5: Basic Berry Jam
Fresh Fruit Recipe 1: Fresh Cranberry Sauce
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his fresh no-cook cranberry sauce won’t stay on the table long. It is a family favorite fruit recipe and disappears almost as soon as we put it out.
Ingredients for Fresh Cranberry Sauce:
- 1 Cup finely chopped Raw Cranberries (a food processor is great for this)
- 7/8 to 1 Cup Sugar
- 2 Cups finely chopped Raw Apples (not green)
Directionsfor Fresh Cranberry Sauce:
Put all ingredients into a plastic mixing bowl and stir well. Transfer to a pretty glass bowl for serving your Thanksgiving meal. This recipe can be doubled or tripled.
One time Annette tripled this and the kids nearly polished the whole thing off at one meal.
Our sweet friend Becky B. shared this recipe with us.
Fresh Fruit Recipe 2: Incredible Cranberry Chutney
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This is a wonderfully refreshing cooked cranberry fruit recipe. It’s simple to make and a family holiday favorite. It’s full of delicious ingredients. We were first introduced to this recipe by our dear friend Lyn!
Ingredients:
- 1 package (4 cups) Cranberries
- 1 large Apple, red, pared and diced
- ¼ cup chopped Walnuts
- 1 Tsp Apple Cider Vinegar
- 1 tsp Cinnamon
- ½ tsp Ginger
- 2 cups Sugar
- ½ cup Raisins
- ½ cup Orange Juice concentrate
Directions:
Put all ingredients except nuts in a pan on thestove. Simmer to boil. Smash cranberries against the side so that they pop. Add nuts after done. Put into jars and refrigerate.
Fresh Fruit Recipe 3: Disappearing Fresh Fruit Salad
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This delicious fresh fruit salad recipe gets a 10 on our family favorite rating system. If you make the recipe too small, it will disappear in just a few minutes. We usually fill an 8-quart bowl with the mixture. It’s great for feeding a large crowd and having some leftovers for the next day.
Instructions:
Diceyour favorite fruits — purchased in-season of course! Here are some of our suggested combinations. Feel free to use your favorites and your creativity – you really can’t mess it up!
Summer:1/2Cantaloupe; 1/2 Honeydew; 4 Peaches; 4 Nectarines; 20 Strawberries; 1 container of fresh Blueberries
Avoid using watermelon – it just doesn’t do well in this recipe.
Fall / Winter:4Apples; 5 Oranges; 1/2 of a whole fresh Pineapple (or one 20 oz can); 3 Kiwi; 3 Bananas
Mix in8 oz to 16 oz of flavored yogurt (vanilla, strawberry, or raspberry). Coat the mixture liberally with yogurt.
Optional:Mix in a 16 oz bag of mini marshmallows.
Call the crew to eat . . . just stand back to avoid being trampled.
If stored for more than a couple of days, the marshmallows will eventually dissolve and the fruit will give off more liquid. If you have kids, this fruit recipe probably won’t last more than a day or two.
Fresh Fruit Recipe 4: Delicious & Easy Baked Apples
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Annette came up with this simple fresh fruit recipe after a trip to a Cracker Barrel Restaurant on a recent vacation. Their baked apples are tender, sweet, and juicy — mmmm mouth-watering. This is a great way to use up apples that are past their prime or have a few bruises on them.
Ingredients:
- 10 to 15 apples
- 1 stick Margarine or Butter
- 1 to 2 tsp. Cinnamon (to your taste)
- 1 cup Brown Sugar
Instructions: Core and slice the apples in eighths, leave skins on for nutrition value. Melt margarine or butter in a large pot. Add apples, brown sugar, and cinnamon. Cook on medium heat leaving the lid on the pot or pan, stirring several times until apples are tender — about 15 to 20 minutes. Thicken the juice with cornstarch or flour. Yum – everyone loves these. This recipe can also be done in the crockpot by putting all ingredients in and turning on low for 6-8 hours. Refrigerate leftovers and eat as a snack or put on top of ice cream or pancakes.
Recipe 5: Basic Berry Jam
Amy Davis from Omaha, NE sent in this great recipe! Give it a try.”Here’s my favorite jam reciperecipe. Honestly, for mostthings, I just buy a box of Sure-Jell pectin and follow the directions inthe box.”
- About 4 pints of berries (just about any berry or mix is fine.)
- 7 cups sugar
- 1 box pectin (I use Sure-Jell)
- Canning or Jelly jars, with two-piece lids (a band and a disk).
1) Clean your jarsand sterilize them. The easiest way to do this is run them through the dishwasher, or you may want to boil the jars and lids for 10 minutes.
2) Wash berries, and take off stems, and seeds if they’re big. Crush the berries. I run mine through a meat grinder to crush them. A blender is okay too, but be sure to leave some chunks. We want to end up with 5 cups of crushed berries (but in my experience a little more is fine). If you don’t have enough crushed fruit, add a bit of cranberry juice (up to 3 cups of cranberry juice works for me). This is usually the most time-intensive step. Once this is done, it takes less than 30 minutes.
The Next Steps
3) Have sugarset aside in a bowl. You will need it all at once, and fast.
4) Measure the fruit mixture into a saucepan, and stir in pectin. Cook on high heat, stirring constantly until it reaches a full rolling boil (that foams, and doesn’t stop when you stir).
5) Quickly stir in sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon (put it in a bowl to eat later).
*6) Ladle jam into clean jars, put on the two-piece lid, and tighten the rim with your fingers. Turn the jar upside-down (it will be hot). Leave upside down for 5 minutes, then turn upright. Leave at room temperature for 24 hours. Jars should be sealed (the top should not move when pushed on). If they are not, refrigerate the jelly. In any case, refrigerate after opening. Be sure to label the lid of your jar with the type and year of your jelly.
7) For a nice gift, cut a 7-inch circle of cloth, and put it beneath the rim of the jar.
Makes 8-9 cups of jelly.
Please consider doing water bath canning with your Jamjars.
For other great recipes, see our recipe index page!
