If your idea of cranberries is that can-shaped log on the Thanksgiving table, then take another look! These fresh berries are in season now. We'll tell you how to use them.
There are few things more highly anticipated than the first ripe strawberry of spring or a crisp fall apple, just days off the tree. In our Market Fresh series, we look at the produce in season this month and offer quick and easy suggestions for how to enjoy it.
Is it really Thanksgiving without the ubiquitous and gelatinous cranberry sauce? Fortunately for cooks and diners alike, the cranberry lends itself to a wider variety of preparations than just this nostalgic holiday standard. One of the tartest fruits, cranberries can be sweetened up or used as a piquant ruby accent.
Grown in layered watery beds known as bogs, the cranberry thrives in cooler climates. You'll find it at home in places such as Wisconsin, Massachusetts and Oregon. True cran-o-philes can even attend a Massachusetts Cranberry Harvest Festival or visit the Cranberry Museum in Long Beach, Wisconsin.
Do it for your health.
Cranberries are a decent source of vitamin C, and provide some vitamin A, calcium, phosphorus, potassium and iron, too. Per 1 3/4 cup, they have about 70 calories. Their antioxidant and anti-adhesion qualities are so pronounced that scientists are investigating ways to use cranberry extract to fight everything from cancer and heart disease to urinary tract and gum infections.
Selection, Preparation and Storage
Because of their hard skins, cranberries last much longer than other, softer berries. If buying fresh, look for vibrant color, firm texture and shiny appearance; avoid berries that are soft or discolored. Store them whole and unwashed in airtight plastic bags, for up to one month in the refrigerator. To freeze, wash, pat dry and store in a freezer bag; they'll keep frozen for a year. Cooking is easy: Simply throw raw cranberries into any boiling liquid and simmer until soft; a "popping" sound lets you know they're done.
How to Use Cranberries
While most popular in baked goods and as a sauce, cranberries have a surprising number of uses. For sweet dishes, mix cranberries with other fruits to cut down on the amount of sugar required. You can also use dried cranberries as you would raisins.
- Toss 1/2 cup of cranberries into a wild rice or bread recipe to add flavor and color.
- For a delicious and quick cranberry-apricot sauce, mix together 1/2 cup each of dried apricots, fresh cranberries, unsweetened applesauce and water, and 1/4 cup of fruit spread in a small saucepan. Cook until cranberries have popped (about 10 minutes) and cool. For a piquant variation, add 1 finely chopped jalapeño pepper before cooking.
- Make a no-cook cranberry-orange relish by puréeing 2 cups raw cranberries in a food processor with 1 teaspoon orange zest, 1 peeled and seeded orange, and 1/2 cup all-fruit orange marmalade. Chill before serving.
- Cranberry vinaigrette livens up any salad: Process 1/4 cup of raw cranberries with 1/4 cup balsamic vinegar until smooth. Whisk in 1/2 cup olive oil and 2 tablespoons minced fresh herbs such as parsley, oregano, chives or thyme.
- Cranberry soup, served warm or cold, makes a refreshingly tart starter. Cook 1 pound cranberries in 2 cups apple juice, 1/2 cup honey and 1/2 teaspoon each of cinnamon, allspice and cloves. When cranberries pop, remove from heat and purée in blender until smooth. Chill if desired. Just before serving, stir in 1/2 cup buttermilk.
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