A cozy chair, a flickering fire, a warm blanket wrapped around your shoulders … and the Sears Wish Book. At our house, nothing symbolizes Christmas more than this treasured collection of gifts.
For generations, children have dreamed about what Santa might bring by what is portrayed inside the pages of store catalogues. The paper becomes folded and marked. Sometimes, when I first look at this shining bright display, it is as if I am still a child. I want everything, and then bam, I am awakened from my holiday dream and get a healthy dose of reality as my children are fighting over who gets to look at the toys section next.
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This year, each person in our family has a different colour of marker to check the items they desire. We have many wants and few needs, and for that we are thankful. But I think that the only ruby red gems that I will be receiving are the glistening cranberries on the holiday platter.
The tart little berries spruce up any salad, meat dish, muffin and even complete a refreshing punch. When shopping, choose only brightly coloured, dark red cranberries. Store them for a maximum of one month in the refrigerator or one year in the freezer. Rinse thoroughly before using, and discard any berries that are soft, shrivelled or a dull colour. Cook cranberries only until the skin pops. Longer cooking will result in mushy, bitter berries.
These red little fruits have been studied by scientists at Cornell University and among a large range of fruits and vegetables, cranberries topped the list by offering both the greatest concentration of antioxidant compounds and the highest inhibitory effect against in vitro human cancer-cell growth.
Sparkling white cranberry punch
A great beginning to a holiday gathering from Atco Blue Flame Kitchen’s A Holiday Collection.
3 cups white cranberry cocktail, chilled 750 mL
1 can frozen limeade concentrate, thawed 355 mL
8 cups club soda, chilled 2 L
Combine cranberry cocktail and limeade concentrate in a punch bowl. Stir in club soda. Serve immediately. Makes about 12 cups (3 L).
- I used red cranberry cocktail for some seasonal colour.
Orange cranberry greens
1 medium head of romaine lettuce, torn
2 cups drained orange segments 500 mL
1 cup sliced celery 250 mL
3 green onions, sliced
3/4 cup dried cranberries 175 mL
3/4 teaspoon poppy seeds 3 mL
1/4 cup oil 60 mL
1/4 cup vinegar 60 mL
1/4 cup sugar 60 mL
1/4 teaspoon salt 1 mL
In a large salad bowl mix lettuce with the orange, celery, onions, cranberries and poppy seeds. In a small bowl combine the oil, vinegar, sugar and salt. Pour over greens, toss and serve immediately.
Cranberry stuffed beef roast
Courtesy of the Beef Information Centre, www.beefinfo.org.
1 box seasoned stuffing mix
2 tablespoons melted butter or margarine 30 mL
1 can (14 oz.) whole cranberry sauce 398 mL
1/2 cup grated orange rind 125 mL
3 pounds eye of round oven roast 1.5 kg
ground savory
Combine stuffing mix with butter, and add one half of the cranberry sauce and orange rind, mix gently.
Cut the roast lengthwise from the top side to within 1/2 inch (one cm) of the bottom to prepare a cavity.
Sprinkle outside of roast and the cavity with savory. Mound the stuffing in the cavity and tie each end of the roast with string.
Place the stuffed roast on a rack in a roasting pan, containing water 1/2 inch (one cm) deep. Insert a meat thermometer into the middle of the stuffing. Roast uncovered, in a 500 F (260 C) oven for 30 minutes.
Heat remaining cranberry sauce and orange rind in a saucepan, over low heat. Spread the sauce over the roast. Roast uncovered at 275 F (140 C) for an additional 75 minutes or until the meat thermometer registers 160 F (70 C) for medium. Let stand before carving.
Cranberry bars
1 cup butter 250 mL
1 cup packed brown sugar 250 mL
2 cups quick-cooking oats 500 mL
11/2 cups all-purpose flour 375 mL
2 cups dried cranberries 500 mL
1 cup sour cream 250 mL
3/4 cup sugar 175 mL
1 egg, lightly beaten
1 tablespoon grated lemon peel 15 mL
1 teaspoon vanilla 5 mL
2 tablespoons flour all-purpose 30 mL
In a mixing bowl, cream the butter and sugar. Combine the oats and first amount of flour, and add to the creamed mixture until blended. Set aside 11/2 cups (375 mL) of the mixture for the topping. Press the remaining crumbs into an ungreased nine by 13 inch (23 x 33 cm) pan. Bake at 350 F (180 C) for 10 minutes or until slightly browned.
While baking, combine the cranberries, sour cream, sugar, egg, lemon peel, vanilla and extra flour. Spread evenly over crust. Cover with reserved crumb mixture. Bake for 20 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
