Cranberry Bogs Candy Recipes

Steps:

• In a large bowl, cream 1 cup butter and 1 cup brown sugar until light and fluffy, 5-7 minutes. Combine 2-1/2 cups oats and flour. Gradually add to creamed mixture until crumbly. Press into a greased 13x9-in. baking pan. Spread with cranberry sauce. , In a microwave-safe bowl, melt remaining butter; stir in the pecans and remaining brown sugar and oats. Sprinkle over cranberry sauce. Bake at 375° until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars.

Steps:

• Melt the caramels w/ the cream in the microwave, mix till all lumps are out.
• Lightly grease 2 large cookie sheets and arrange the cashew pieces in small mounds.
• Use a small scoop and place a round of caramel over each mound of nuts.
• Push 4-5 craisins into the top of each mound of caramel.
• Place in the fridge and allow to firm up.
• Melt the two chocolates together and stir till smooth and no lumps.
• Dip the firmed up nut/caramel mound into the chocolate and coat both sides.
• Place on an ungreased cookie sheet and refridgerate till chocolate is hard.
• Remove from cookie sheet and place in airtight container in cool place for upto around a month.
• Time includes chill time.

Steps:

• Combine champagne and cranberry juice in a champagne flute. Drop a few whole cranberries in the glass and garnish with mint leaves.

Steps:

• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)