November 2008
Delectable Homemade Cranberry Dishes
by Mary Gerlach, R.D.
Registered Dietician
Start a family tradition and dazzle dinner guests with a batch of colorful cranberries.
It’s almost Thanksgiving and time to start thinking cranberries! No, I’m not talking about the Irish rock band from the 1990s, but the tart red fruit from low, creeping evergreen shrubs or vines grown in acidic bogs in the northern hemisphere. Cranberries are a major commercial crop in parts of the United States and in some Canadian provinces. Most cranberries are processed into juice, sauce and sweetened dried cranberries, with the remainder sold fresh, available throughout the winter holidays. Cranberry sauce or relish is regarded as an indispensable part of traditional Thanksgiving menus.
Instead of buying cranberry sauce in a can or jar this year, add to your family traditions by making homemade cranberry relish. It’s easy and tastes much better than the processed varieties.
Cranberries are rich in antioxidants and anthocyanidins, both of which help keep your skin healthy. Antioxidants are also believed to fight the nasty elements of free radicals and so help the immune system and possibly ward off potential cancer cells from forming.
Cranberry juice can also help treat infections of the urinary tract such as cystitis or kidney stones. Their rich source of quinic acid helps increase the levels of alkali in the urine, thereby reducing its acidity. Cranberries are rich in Vitamin C, a water soluble vitamin that should be consumed daily to help the body process other nutrients. New research indicates cranberries may even help individuals suffering from Parkinson’s or Alzheimer’s disease.
Look for fresh cranberries in your local supermarket from November through December. I often buy several bags of fresh cranberries and freeze to use throughout the next year, as they are usually unavailable after mid-January. The first recipe is one my mother used to make every Thanksgiving, and now I make each year. I think it’s delicious with turkey or chicken, and have even served it with a mild fish. It’s also great in a cranberry gelatin salad with a layer of thickened eggnog chilled on top.
So make a batch of homemade cranberry relish to serve to your family and friends. It can be made ahead and refrigerated up to two weeks before the holidays. If your family likes the sauce, it just may become a tradition in your family.
No Cook Easy Cranberry Relish
1 12-ounce package fresh cranberries
2 oranges, washed, unpeeled, seeded
1 Granny Smith apple, cored, unpeeled
1 to 2 cups granulated sugar (to taste)
Rinse and pick over cranberries. Cut the oranges into 4 or 5 wedges. Remove seeds and brown stem end. Coarsely grind the cranberries, unpeeled orange wedges and apple in meat grinder or food processor. Sweeten to taste with granulated sugar. Cover and refrigerate for up to 2 weeks. Makes about 3 cups.
Cranberry Pear Relish
8 ounces cranberries
2 firm ripe pears
1/2 lemon, seeded
2 Tb. honey
1/2 cup granulated sugar
Dash salt (optional)
Rinse and pick over cranberries. Peel and core pears. Grind or process cranberries and pears with half a lemon (use rind and all); stir in honey, sugar and salt. Cover and chill in refrigerator for up to 2 weeks. Makes about 2 cups.
Cranberry Orange Sauce
1/3 cup brown sugar, packed
2/3 cup granulated sugar
1 cup orange juice
1 tsp. orange zest
1/2 tsp. ground cinnamon
1 12-ounce package fresh cranberries
Rinse and pick over cranberries; set aside. In saucepan, bring the sugars, orange juice, orange zest (grated orange rind), and cinnamon to a boil; cook, stirring occasionally, until sugars are dissolved.
Add cranberries and bring back to a boil. Reduce heat to low; simmer for 10 to 12 minutes, or until the cranberries are soft and the relish is thickened. Refrigerate up to 2 weeks. Makes about 2 cups.
Do-Ahead Spiced Cranberries
4 cups cranberries
2 1/2 cups sugar
1 Tb. grated lemon zest
1/2 cup water
1 cinnamon stick, about 3 1/2” long
2 Tb. fresh lemon juice
1/2 tsp. ground cloves
Rinse and pick over the cranberries; set aside. In saucepan, combine sugar and lemon zest (grated lemon rind). Add water, cinnamon stick, lemon juice and cloves. Bring to a boil and cook 5 minutes, stirring occasionally. Add cranberries and boil for 12 to 15 minutes, until a thick sauce has formed; set aside to cool. Refrigerate for up to 2 weeks, or freeze until needed. Makes about 3 cups.
Cranberry Chutney
1 orange, peeled, tough membrane removed, chopped
1/4 cup orange juice
1 12-ounce package fresh cranberries
1 3/4 cups granulated sugar
1 large Golden Delicious apple, peeled, cored, chopped
1/2 cup golden raisins
1/4 cup chopped pecans or walnuts
1 Tb. apple cider vinegar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
Combine all ingredients in a saucepan; bring to a boil. Reduce heat and simmer for 5 to 8 minutes, stirring occasionally, until cranberries burst.
Chill until serving time; freeze surplus in small containers. Makes about 4 cups of chutney.
Cranberry Apple Crisp
2 cups cranberries
3 cups sliced apples, peeled
1 cup granulated sugar
1 Tb. lemon juice
1/4 tsp. salt
1 cup light brown sugar, packed
1 cup quick cooking oats
1/2 cup all-purpose flour
8 Tb. butter, divided
In mixing bowl, combine cranberries, apples, granulated sugar, lemon juice, and salt; turn into a shallow, buttered 11/2-quart baking dish.
Combine brown sugar, oats and flour; cut in 5 tablespoons butter with knife or pastry blender. Spoon over cranberry-apple mixture. Dot top with remaining 3 tablespoons butter. Bake at 325° for 45 minutes to 1 hour, or until topping is crispy and fruit is tender.
Have a safe and fun Thanksgiving season with your loved ones.
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