Recipes from Ricker Hill Orchards

3:16 PM, Oct 18, 2012   |    comments
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Hannaford's "Close To Home" recipes from Ricker Hill Orchards can also be found in the 207 Kitchen page of our website.

Peg-Leg Banana Cranberry Bread

1 large egg 2 cups all-purpose flour

2 ripe bananas, mashed ½ teaspoon salt

1/3 cup white sugar ½ teaspoon baking soda

1 teaspoon vanilla 2 teaspoons baking powder

½ cup butter or margarine, melted ½ teaspoon cinnamon

1 cup coarsely chopped fresh cranberries

1 cup chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl, beat the egg, add bananas, white and brown sugars, vanilla and butter. In a separate bowl combine flour, salt, baking soda, baking powder and cinnamon. Add the dry ingredients to the wet, a little at a time, blending well. Fold in the cranberries and nuts. Bake at 350 degrees for 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from the pan. Cool completely before cutting.

Because of his wooden leg, New Jersey cranberry grower John "Peg-Leg" Webb could not carry his berries down from the loft of his barn where he stored them. Instead, he would pour them down the steps. He soon noticed that only the firmest fruit bounced down to the bottom, while the poorest berries stayed on the steps. His observation led to the discovery of the cranberry separating machine, which is patented on the "bounce principal." Good firm cranberries bounce, damaged soft berries do not.

This recipe is from Cranberry Cooking For All Seasons by Nancy Cappelloni 2002


Fresh Cranberry Sauce

1 bag fresh Ricker Hill cranberries

1 - 1 ½ cups white sugar

1 cup Sauvignon Blanc white wine

1 cinnamon stick

Rinse cranberries and remove any stems or duds. Place in a small cooking pan, add the sugar, wine and cinnamon stick. Boil gently for about 9-12 minutes, berries will have split, and sauce thickened. Remove from heat and immediately lift out the cinnamon stick. Chill and serve. Sauce may be made up to 3 days ahead. It is wonderful as a topping on cheese cake, over vanilla ice cream, with apple pie or with peanut butter in a sandwich, and is of course an important dish on a Thanksgiving menu.

This recipe was given to me by Ruth Straehle, a German American friend.

Apple-Cranberry-Pear Crisp

Filling: Topping:
4 cups Cortland apples 1 cup brown sugar
2 Bosc pears 1 ¼ cups flour
1 12 ounce bag fresh cranberries 1 cup rolled oats
1 cup white sugar ½ teaspoon Salt
¾ teaspoon cinnamon ½ cup butter
1/3 cup shortning




Preheat oven to 375 degrees.
Lightly grease a 9"x13" baking pan. In a large bowl mix the sliced apples and pears. Rinse the cranberries under cold water, discarding any that are inferior, then add them to the apple-pear mixture along with the sugar and cinnamon. Place mixture in the baking pan. Combine brown sugar, flour, oats and salt in a bowl. Cut in the cold butter and shortning until mixture is crumbly. Sprinkle evenly over fruit and pat down evenly. Cover with foil and bake 30 minutes. Remove foil and bake another 30 minutes or until apples are tender. Serve with vanilla ice cream.

For more information on Ricker Hill Orchards click here: RICKER HILL ORCHARDS

For more information on Hannaford's Close To Home program click here: HANNAFORD

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