Tis the season of glistening red cranberries in our menus. This tart little berry will spruce up any salad, main course dish and baking and complete a refreshing punch.
Part of the appeal is the red pop of colour, but also the antioxidants that a cranberry provides is impressive. When shopping, choose only brightly coloured, dark-red cranberries and store them for a maximum of one month in the refrigerator or in the freezer for one year. Before using, rinse the berries thoroughly and discard any that are soft, shrivelled or have lost their colour. Enjoy the following recipes that feature cranberries in all forms for the upcoming holiday season.
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Sparkling cranberry punch
A refreshing beginning to a holiday gathering.
- 3 c. cranberry juice, chilled 750 mL
- 1 can frozen limeade concentrate, thawed 355 mL
- 8 c. club soda, chilled 2 L
Combine cranberry juice and limeade concentrate in a punch bowl. Stir in the club soda. Add some ice and frozen cranberries for garnish. Serve immediately.
Makes about 12 cups (three litres). Source: Atco Blue Flame Kitchen’s A Holiday Collection
Cranberry Sauce
This is an easy-to-prepare alternative to canned berries.
- 1/2 c. water 125 mL
- 1/2 c. fresh orange juice 125 mL
- 1/2 c. sugar 125 mL
- 1 bag fresh or frozen cranberries (do not use dried) 12 oz
- zest of one orange, about 2 teaspoons, optional but effective
- pinch salt
In a medium saucepan over medium-high heat, bring the water, orange juice and sugar to a boil, stirring often.
Add the cranberries, orange zest, and salt and return to a boil.
Stir and reduce the heat to medium-low and boil gently for 10 to 12 minutes until most of cranberries have burst open.
Cook cranberries only until the skin pops. Cooking too long will cause berries to have a bitter taste.
Once cooking is complete, you may need to mash them a bit with a fork.
Taste test to see if more sugar is needed. I like this recipe tart, so adjust to your personal taste.
Transfer sauce to a serving bowl.
Cover and chill until ready to serve. Makes about two cups, 500 ml.
Make-ahead/freezing instructions: cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using. Source: www.onceuponachef.com.
Cranberry meatballs
These meatballs provide a tangy pop of flavour on your plate.
- 2 lb. lean ground beef (you could also use ground turkey, but you may need to season more) 1 kg
- 1/2 small onion, very finely diced 1/2
- 1/2 c. bread crumbs or crushed soda crackers 125 mL
- 2 eggs 2
- 1 tsp. pepper 5 mL
- dash of salt
Sauce:
- 1 can jellied cranberry sauce (you can use home-made sauce in an equal amount, which is a generous 1-1/2 cups)348 mL
- 1 c. ketchup or chili sauce 250 mL
- 3 tbsp. brown sugar 45 mL
- 1 tbsp. lemon juice (freshly squeezed) 15 mL
Preheat oven to 350 F (180 C). Prepare a baking pan.
In a mixing bowl, combine the ground beef, diced onion, bread crumbs, eggs, pepper and salt. Form the mixture into one-inch meatballs. I roll by hand.
Place on baking sheet and bake the meatballs for 18 to 20 minutes.
In a large saucepan over medium-low heat, combine cranberry sauce, ketchup or chili sauce, sugar and lemon juice. Stir until well combined.
Add in the roasted meatballs and bring the mixture to a boil.
Reduce heat to low and simmer for 10 to 15 minutes or until the sauce is slightly thickened.
Enjoy as an appetizer or with a side of rice or mashed potatoes. Add a green salad and your plate is complete. Makes 48 small meatballs.
Crock pot method
Bake the meatballs as directed (or just add them frozen if you’re not making homemade). Place the sauce ingredients in the slow cooker. Add meatballs to the sauce and let heat through on high for at least one to two hours before serving (a bit longer if using frozen). Source: adapted from www.spendwithpennies.com.
Fruited Broccoli Salad
Don’t forget fresh side dishes.
- 1 c. mayonnaise 250 mL
- 2 tbsp. honey 30 mL
- 2 tbsp. apple cider vinegar or white vinegar 30 mL
- salt and pepper to taste
- 4 c. fresh broccoli florets cut into small pieces 1 L
- 1/2 c. dried cranberries 125 mL
- 1 apple unpeeled and diced 1
- 1 c. walnuts coarsely chopped 250 mL
- 1/2 c. diced red onion 125 mL
- 1/4 c. chopped fresh parsley, optional 60 mL
In the bottom of a large mixing bowl, whisk together mayonnaise, honey, apple cider vinegar and salt and pepper until smooth.
Add the remaining ingredients. Stir to combine.
Note: You can substitute pumpkin seeds or sunflower seeds for some or all of the walnuts. Also, I have used finely chopped fresh cranberries instead of dried. It makes for a tart flavour that gives the salad some zing.
Serves six to eight. Source: www.bowlofdelicious.com.
Cranberry Cobbler
I can’t skip dessert.
- 1 1/2 c. fresh or frozen cranberries (if you are using frozen, thaw first and drain off any liquid) 375 mL
- 1/4 c. sugar 60 mL
Cobbler
- 1 2/3 c. all-purpose flour 410 mL
- 2 tsp. baking powder 10 mL
- 1/4 tsp. ground cinnamon 1 mL
- 1/4 tsp. salt 1 mL
- 1/2 c. + 1 tbsp. unsalted butter, melted 125 mL + 15 mL
- 1 c. + 2 tbsp. sugar 250 mL + 30 mL
- 3/4 c. whole milk 175 mL
- 2 large eggs 2
- 1 tsp. vanilla extract 5 mL
Preheat oven to 350 F (180 C). Generously butter a 12-inch cast-iron skillet or an equivalent-sized baking dish.
In a small bowl, toss together the cranberries and sugar. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
In a medium mixing bowl, stir together the melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine.
Scrape the batter into the prepared cast-iron skillet or baking dish. Scatter the sugared cranberries over the top of the batter.
Bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature. Top with a scoop of vanilla ice cream.
Serves six to eight. Source: www.cakenknife.com.
Oatmeal Cranberry Cookies
A kitchen is not complete without cookies.
- 1 1/2 c. all-purpose flour 375 mL
- 1 tsp. baking soda 5 mL
- 1 tsp. ground cinnamon 5 mL
- 3/4 tsp. salt 3 mL
- 1 c. unsalted butter at room temperature (use less salt if using salted butter) 250 mL
- 1 c. packed brown sugar 250 mL
- 1/4 c. granulated sugar 60 mL
- 2 large eggs at room temperature 2
- 1 tsp. pure vanilla extract 5 mL
- 3 c. old-fashioned rolled oats750 mL
- 1 1/2 c. sweetened dried cranberries (fresh or frozen can be substituted for dried if desired) 375 mL
Preheat the oven to 350 F (180 C). Prepare the baking sheets.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt.
In a large mixing bowl, beat together the butter and sugars on medium speed until light and fluffy, about three minutes. Add the eggs, one at a time, beating until just combined after each addition. Beat in the vanilla until just combined.
Then stir in the flour mixture until just combined. Add the oats and cranberries.
Scoop the dough onto the prepared baking sheets, about one and a half inches apart. Bake one tray at a time until lightly browned, about 10 to 12 minutes.
Let the cookies cool on the pan for two minutes. Transfer to a wire rack to cool completely.
Makes 36 cookies. Source: www.preppykitchen.com.
Cranberry Pumpkin Muffins
A tart red berry dancing with pumpkin, sugar and spice. Delicious with a cup of coffee or tea.
- 3 c. flour 750 mL
- 4 tsp. pumpkin pie spice 20 mL (or a combination of 2 1/2 tsp./12 mL cinnamon, 1 tsp./ 5 mL nutmeg, 1/2tsp./ 2 mL cloves and 1/4 tsp./ 1 mL ginger)
- 2 tsp. baking soda 10 mL
- 1 tsp. salt 5 mL
- 2 c. sugar 500 mL
- 2 c. canned pumpkin 500 mL
- 4 eggs 4
- 1 c. oil (I used olive oil) 250 mL
- 1/2 c. orange juice (fresh is best) 125 mL
- 1 c. fresh or frozen cranberries 250 mL
Preheat the oven to 350 F (180 C). Prepare muffins pans. Combine the flour, spice, soda and salt in a mixing bowl. In a separate bowl, combine the sugar, pumpkin, eggs, oil and orange juice. Beat until well combined and then gradually add the flour mixture.
Fold in the cranberries and pour into the prepared pans.
Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool and remove from the pans.
Makes 24 muffins. Source: Libby’s Pumpkin Company www.verybestbaking.com
Grocery store options
Tested in my own kitchen and given the thumbs up is Boursin Cranberry and Pepper Cheese block. It’s often in the deli sections of grocery stores. Pair it with my favourite Wheat Thins Multigrain cracker or a cracker of your choice, place it on a platter with fresh grapes and, viola, a gourmet appetizer is born.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
