Cranberries, Festive, Tart Sassy
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These bright, jolly, end-of-year gifts from the bogs, are sold to us fresh, frozen, dried or cranscanned. We can cook them, add them to baked goods or eat them raw in savory relishes. They pulse easily, frozen or room temperature, in the food processor. Cranberries cook quickly, popping and releasing their savory juices which require little additional flavorings. Lately, some refer to cranberry sauce as a “dipping sauce for turkey.” Cranberries are good not only in savory dishes but in desserts, and they are very much a Northern European and American crop.

Cranberries are rich in vitamins C and D, also iron and potassium.

Fresh cranberries, like fresh berries, are seasonal. Frozen cranberries are also sold year ‘round. If frozen, rinse them, and there is no need to thaw them.

Choose fresh cranberries in bags which show them to be bright, mostly red, firm and plump.  You can store them in original bags for two weeks in the refrigerator. Freeze in the same bags for up to one year. Always check for any bruised berries before using.

Cooked cranberries will last up to a month if tightly covered and refrigerated.

SERVING SUGGESTIONS:

Neutralize cranberry acidity with a pinch of baking soda. This will also allow using less sugar.

Use in any recipe you would use raisins. See also dried cranberries, called Craisins. They reconstitute in a few minutes in hot water.

Cook fresh cranberries only until the have popped open. Overcooking will alter their taste.

Accents well for savory with garlic, onion and bay leaf

  • Apple-Cranberry Cobbler
  • Breads
  • Cakes/cookies
  • Chutneys/ Compotes
  • Cobblers
  • Combines well with maple syrup
  • Cranberry brie
  • Cranberry Compote
  • Cranberry Ice
  • Cranberry-Citrus Muffins
  • Cranberry-Glazed Pork
  • Cranberry-Orange Relish
  • Cranberry-orange relish with or without chopped pecans
  • Desserts
  • Dipping sauce for turkey or chicken
  • Drinks and cocktails
  • Frostings
  • Glaze for pork roast
  • Grilled Turkey with Cranberry Compote
  • Maple-Cranberry Sauce
  • Muffins
  • Oatmeal topping with Greek yogurt
  • Pies
  • Rice dishes
  • Salads
  • Sandwich spread
  • Sandwich sread
  • Sausages accent
  • Sherberts
  • Smoothies
  • Stuffing/dressing

 

Below are foodsites with cranberry recipes.

http://www.cooks.com/rec/search/0,1-0,cooked_cranberries,FF.html

http://www.bonappetit.com/recipes/article/10-things-to-do-with-fresh-cranberries

http://www.pinterest.com/search/pins/?q=CRANBERRY

http://www.bostonglobe.com/magazine/2013/11/24/recipes-for-leftover-cranberry-sauce/6qMGIJKvCxPJhnQhq8yTYJ/story.html

www.ehow.com/how_5643173_cook-fresh-cranberries.html#ixzz2lgBD083Z

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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