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From
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cranberry recipes |
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Along with Concord grapes and blueberries, cranberries are one of only three fruits native to North America. North American Indians pounded the cranberries into a concoction called pemmican — a high-energy food comprised of animal fat, dried meat, and cranberries — which could be stored for long periods and traveled well. Cranberries are very high in benzoic acid, which gives the berries their mouth-puckering tartness and acts as a preservative. East Coast Indians, who ate the berries raw or cooked with honey or maple syrup, introduced them to the Pilgrims. "The Indians use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious Sauce," wrote John Josselin in 1639 of the Indians of Casco Bay. Also called "bounceberries" due to their ability to bounce when ripe, the Pilgrims called them "craneberries" because their pink blossoms resembled the heads of the cranes often seen wading through the cranberry bogs. Peak market season for cranberries is October through December. The plump, bright berries keep well and can be stored in their original bag in the refrigerator up to one month or double-wrapped in plastic and frozen for up to nine months. Wash the berries only before using, sorting out any soft berries or stems. Color differences among the berries do not affect their flavor, but discard any that are shriveled or bruised. Each 12-ounce package yields 3 cups of berries. When adding cranberries to a recipe, stir in two tablespoons of sugar for each _ cup of chopped berries. Frozen berries, whole or chopped, can usually be added directly to recipes and combine well with other fruits, especially apples and apricots. Or try dried cranberries, sometimes called "craisins," which are coated with sucrose and can be used interchangeably with raisins, currants, or other dried fruits. Canned jellied or whole cranberry sauce is available year round. Whether you prefer them fresh, dried, cooked, or
canned, these ruby gems are colorful and delicious additions to
your holiday table. Raisin Bread, Cranberry, and Rosemary Stuffing Cranberry Buttermilk Drop Scones Makes 6 cups 4 small oranges, peeled and sectioned 1/4 cup grated orange rind 4 cups fresh cranberries 1-1/2 cups brown sugar 1 cup chopped apples 1 cup raisins 1/2 cup orange juice 1/2 cup walnuts 2 Tbs. vinegar 2 tsp. cinnamon 1 tsp. ground ginger 1 tsp. nutmeg 1/2 tsp. cloves Combine all ingredients in a 3-quart saucepan. Heat to boiling, then simmer until berries pop. Can be refrigerated up to two months. Makes 3 cups Fresh, bright, pleasantly tart, and ready in less than five minutes! 3 cups fresh cranberries 1 medium orange, unpeeled, cut into eighths 1 medium apple, unpeeled, cored, cut into eighths 1 cup sugar Combine all ingredients in a food processor bowl. Pulse only until very coarsely chopped. Raisin Bread, Cranberry, and Rosemary Stuffing Enough to stuff a 12-14 lb. turkey 2 cups finely chopped onion 2 cups chopped celery 1 stick unsalted butter 2 cups fresh cranberries 2 Tbs. firmly packed light brown sugar 2 tsp. crumbled dried rosemary 1/2 tsp. crumbled dried sage Salt and pepper, to taste 12 slices of raisin bread, cut into 1/2" cubes, toasted and cooled 1/2 cup fresh orange juice In a large skillet, cook the onions and celery in the butter over moderately low heat, stirring occasionally, until vegetables are soft, about 10 minutes. Add the cranberries, brown sugar, rosemary, sage, salt, and pepper to taste. Cook the mixture, stirring, for 3 minutes. Transfer the mixture to a large bowl. Add the toasted bread cubes and the orange juice and combine the stuffing gently but thoroughly. Let the stuffing cool before using it to stuff a 12 to 14 lb. turkey. Note: The stuffing can also be baked separately. Spoon the stuffing into a buttered 3 to 4-quart casserole, drizzle it with 1/2 cup chicken broth, and dot the top with an additional 2 tablespoons butter, cut into bits. Bake the stuffing, covered, at 325¼ F for 30 minutes. Uncover, and bake for an additional 30 minutes until golden brown. —Adapted from Gourmet, November 1992 Makes 12 muffins "They are very easy to prepare and the batter keeps well in the refrigerator for several days if you want to double the recipe. The yogurt makes for a very moist muffin," says the author of this recipe, Sharan Locey of the Thimbleberry Inn Bed and Breakfast in Bayfield, Wisconsin. 1 cup oats (quick-cooking or old-fashioned) 1 cup vanilla yogurt 1/2 cup vegetable oil 3/4 cup brown sugar 1 egg 1 cup flour 3/4 tsp. salt 1/2 tsp. baking soda 1 tsp. baking powder 1/2 cup dried cranberries (craisins) Powdered sugar Preheat oven to 400¼F. Lightly grease muffin cups. Makes 1 bundt pan Three layers of holiday magic, this pretty molded salad appeared on our table at Thanksgiving and Christmas. It is not difficult to make, but be sure to allow time for each layer to set completely. First layer 1-1/2 cups boiling water 2 3 oz. pkgs. cranberry raspberry or raspberry Jell-O 1 16 oz. can whole cranberry sauce 1 cup cold water 1 Tbs. lemon juice 1 apple, cored and diced 1 pear, cored and diced 1 cup grapes, sliced 1/2 cup walnuts, coarsely chopped In a large bowl, combine boiling water and gelatin, stirring until completely dissolved. Stir in cranberry sauce, cold water, and lemon juice. Refrigerate until thickened. Stir in apple, pear, grapes, and nuts, and pour into a bundt pan. Chill until completely set. Second layer 1 8 oz. pkg. cream cheese, softened 2 Tbs. milk In a bowl, combine cream cheese and milk. Gently spread mixture onto fruit layer of prepared Jell-O. Chill thoroughly. Third layer 2 cups boiling water 2 3 oz. pkgs. raspberry Jell-O 2 cups cold water In a large bowl, combine boiling water and Jell-O and stir until dissolved. Add cold water. Chill until thick-set, then pour into bundt pan and chill until completely firm. To serve, invert pan and unmold onto a lettuce-lined platter. Cranberry Buttermilk Drop Scones Makes 12 Perfect for holiday breakfast, the tangy buttermilk complements the dried fruit. 2 cups all-purpose flour 1/4 cup sugar 4 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1 egg 1 cup buttermilk 3-1/2 Tbs. melted butter 1/2 cup dried cranberries (craisins) Sugar Preheat oven to 400¼F. Lightly grease a baking sheet. In a large bowl combine flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk together the egg, buttermilk, butter, and dried cranberries. Add the wet ingredients all at once to the flour mixture, stirring just until moistened. Drop the batter into 2-inch diameter mounds, one inch apart, onto cookie sheet. Sprinkle with sugar, and bake until tops are golden brown, about 12 to 15 minutes. Serve warm. —Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker Serves 4 4 boneless, skinless chicken breasts Salt and freshly ground black pepper 2 Tbs. butter 2 tart apples, peeled, cored, and sliced 1/3 cup Marsala wine 2 Tbs. apple jelly 1/2 cup dried cranberries Season chicken with salt and pepper. Melt butter
in a large skillet over medium-high heat. Add chicken and cook until
golden brown, about 4 minutes each side. Remove chicken to a platter
and keep warm. Stir apples, wine, and jelly into skillet. Bring
to a boil, scraping up any browned bits. Add cranberries and cook
1-2 minutes until thickened. Spoon over chicken to serve.
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