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Cranberries: The Crimson Harvest
Few landscapes are as memorable as a cranberry bog during harvest
by Adeena Sussman
"There is not a camera in the world that can capture how beautiful it is here during peak season," says Peter Beaton, a third-generation cranberry grower whose family bog is based in Wareham, Massachusetts.
Cranberries have a storied New England history: Native Americans are said to have combined dried cranberries, meat, and fat to make pemmican, a practically nonperishable (and not so tasty) wintertime staple. Revolutionary War veteran Henry Hall began cultivating cranberries in the Cape Cod town of Dennis in 1816, and hundreds of others followed suit.
Today, Massachusetts is known as the premier destination for those as hungry for gorgeous views as they are for this classic New England ingredient (you can find a list of bog tours through the Cape Cod Cranberry Growers' Association at cranberries.org). Bring the beauty of cranberry season home by making these tempting recipes, using the versatile fruit in dishes both sweet and savory.
Pilgrim's Progress
Cooking with cranberries is a challenging yet nutritious proposition. Tart, sweet, spongy, and slightly odd in its raw form, the cranberry's rosy exterior belies the pucker-inducing pulp that resides inside. This tender, hearty fruit needs just a little love to bring out its best qualities -- it's all about the preparation. Owing to their low sugar content and tannins in their skin, cranberries aren't typically served raw. Traditionally, you'll find them sweetened with sugar in recipes meant as classics for the Thanksgiving table, or dried and used in trail mix, salads, and desserts. But, given a little thought and the right recipe partners, cranberries can also lend a complex edge to savory dishes, making fine company with meats, tomato-based sauces -- even aged cheeses.
Named for the similarity a Pilgrim farmer saw between the fruit's small pink blossom and the head and bill of a sandhill crane, cranberries are incredibly hardy, lasting one to two months in the refrigerator and a year when given the deep freeze (no need to defrost before using in recipes). In recent years, researchers have discovered a multitude of health benefits, too. According to the Cape Cod Cranberry Growers' Association, bacteria-blocking compounds in cranberries are widely believed to help prevent a variety of ailments, including urinary tract infections, ulcers, and gum disease -- an added incentive to try these great recipes at the height of cranberry season.
Cranberry and Port-Braised Short Ribs
Meat Recipes | Fruit Recipes
Preparation Time: 1 hours
Start to Finish Time: 4 hours
Yield: 4 to 6 servings
- 5 pounds beef short ribs, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 2 medium onions, chopped
- 4 cloves garlic, roughly chopped
- 1 large parsnip, peeled and chopped (about 1 cup)
- 3 ribs celery, trimmed and chopped (about 1-1/2 cups)
- 3 tablespoons tomato paste
- 1 750-ml bottle dry red wine
- 1/2 cup ruby port
- 3 tablespoons sugar
- 2 cups fresh cranberries (about 2/3 bag)
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 3 cups beef or veal stock
- Kosher or sea salt and freshly ground black pepper, to taste
Heat oven to 375°. In a large Dutch oven over medium-high heat, brown ribs in oil (in batches if necessary), about 2 minutes per side. Remove to a plate. Lower heat to medium and sauté onions and garlic until soft, about 5 minutes. Add parsnip and celery; cook 5 minutes. Add tomato paste and cook an additional 3 minutes. Add wine, port, sugar, cranberries, thyme, bay leaf, and peppercorns. Cook until liquid is reduced by half, about 30 minutes. Add stock, bring to a boil, and cook about 5 minutes. Return ribs to the pan and cover tightly; bake 3 hours. Let cool slightly, then remove ribs from liquid, separate meat from bones and cartilage, and reserve meat (discard bones and cartilage). Pass vegetables and liquid through a sieve or a double layer of cheesecloth to separate liquid from solids, discarding solids. Skim oil from sauce and discard. Return liquid to stove and heat gently 5 minutes. Season with salt and pepper. Serve meat with sauce.
Reviews by Readers
I made this on a snowy Valentine's Day and it was a perfect "snow day" dinner. The only change I made was to substitute dried cranberries for fresh because that's all I had, it worked out great and I would make it again that way. Great depth of flavor and great the next day. – Reviewed by Dawn Ross
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Cranberry-Gorgonzola Tart on Savory Walnut Shortbread Crust
Fruit Recipes
Preparation Time: 35 minutes
Start to Finish Time: 1.5 hours
Yield: 10 servings
This makes a great first course, served with a simple salad.
- 3/4 cup walnut halves
- 2 cups all-purpose flour
- 2/3 cup sugar, divided
- 3/4 teaspoon kosher or sea salt
- 3/4 teaspoon rubbed sage
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1 cup cherry or strawberry preserves
- 1 12-ounce bag fresh cranberries
- 2 tablespoons Kirsch or other cherry brandy or liqueur
- 6 ounces Gorgonzola dolce or other blue cheese, softened
- Garnish: fresh whole sage leaves and walnut halves
Heat oven to 300°. Place walnuts in the bowl of a food processor and pulse until ground, making sure not to overprocess into a paste. Add flour, 1/3 cup sugar, salt, and sage and pulse to incorporate. Add butter and pulse to form a coarse meal, about 30 seconds. Press dough into an ungreased 10-inch springform pan (or an 11x8-inch tart pan with removable bottom). Bake until light golden brown, about 55 minutes. Cool completely, then release from pan.
In a small saucepan over medium-low heat, cook preserves until melted. Add cranberries, remaining 1/3 cup sugar, and cherry brandy. Bring to a simmer, stirring occasionally, and cook until cranberries have lost their shape, about 25 minutes. Remove from heat and let cool completely, about 1 hour.
Spread Gorgonzola over tart crust in a thin, even layer. Top with a thin layer of the cooked cranberry mixture. Garnish with sage and walnut pieces. Divide into 10 even slices.
Reviews by Readers
I would make the crust a little thinner and add a thicker layer of gorgonzola. The flavor is supurb! – Anonymous Review
This is a great taste sensation and certainly something new to add to the holiday food festivities. I agree that the crust can be thinner, and so I moved up to a larger fluted tart pan, doubling the gorgonzola. I sprayed the pan first with Pam -- this was the only way to remove it undamaged. I have made this 4 times since I first read about it. Even decorated it with the fresh sage sprigs and walnut halves! Now, it's a must-have. – Reviewed by Pat Logan
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Spinach Salad with Warm Cranberry Vinaigrette
Vegetables Recipes | Salads Recipes
Preparation Time: 20 minutes
Start to Finish Time: 25 minutes
Yield: 4 servings
- 1 red onion, sliced into thin rings
- 2 tablespoons olive oil
- Kosher or sea salt and freshly ground black pepper, to taste
- Warm Cranberry Vinaigrette
- 1/2 cup dried cranberries
- 1 6-ounce bag baby spinach, washed and dried
- 1/2 cup shelled pumpkin seeds
- (pepitas), lightly toasted
In a medium pan over medium-high heat, sauté onion in oil until softened and slightly caramelized, about 10 minutes. Season with salt and pepper. Add vinaigrette and cranberries. Place spinach in a salad bowl, pour warmed vinaigrette mixture over salad and toss lightly. Divide among four plates and sprinkle with pumpkin seeds. Serve immediately.
Warm Cranberry Vinaigrette
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon mustard powder
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 small clove garlic, minced
- 2 tablespoons cranberry juice
- 2 teaspoons honey
- 1/2 cup plus 1 tablespoon walnut oil
In a small bowl, combine vinegar, mustard, mustard powder, salt, pepper, garlic, juice, and honey. Add walnut oil in a slow stream, whisking constantly. Yield: about 1 cup
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Turkey Meat Loaf with Cranberry Ketchup
Poultry Recipes
Preparation Time: 0.5 hours
Start to Finish Time: 1.25 hours
Yield: 8 servings
- 1 large onion, finely minced (about 1-1/2 cups)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 rib celery, finely minced
- 1 carrot, grated (about 1 cup)
- 1 fresh sage leaf, minced
- Kosher or sea salt and freshly ground black pepper, to taste
- 1-1/4 cups fresh bread crumbs
- 1/2 cup milk or plain soymilk
- Cranberry Ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 cup minced parsley
- 1 teaspoon kosher or sea salt
- 1⁄2 teaspoon freshly ground black pepper
- 1 pound ground white-meat turkey
- 3/4 pound ground dark-meat turkey
- 2 eggs, lightly beaten
Heat oven to 375°. In a heavy skillet over medium heat, sauté onion and garlic in oil until softened and translucent, about 3 minutes. Add celery, carrot, and sage; season with salt and pepper. Continue cooking about 3 minutes. Remove from heat and let cool slightly.
In a large bowl, combine bread crumbs and milk; let sit about 5 minutes. Add 1/3 cup Cranberry Ketchup, Worcestershire sauce, parsley, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, eggs, and the vegetable mixture. Combine well.
Pack mixture into a lightly oiled 9x5-inch loaf pan. Gently spread 1/4 cup Cranberry Ketchup on top of loaf. Bake approximately 60 minutes; loaf will shrink away slightly from sides of pan. Remove from oven and let rest 10 minutes. Gently pour off any accumulated juices. Serve with additional Cranberry Ketchup.
Cranberry Ketchup
- 1 medium onion, chopped (about 1/2 cups)
- 3 tablespoons light olive oil or canola oil
- 1 12-ounce bag fresh cranberries
- 1 28-ounce can pureed tomatoes
- 3 tablespoons tomato paste
- 1 cup packed dark-brown sugar
- 1/3 cup cider vinegar
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon whole black peppercorns
- 8 whole allspice berries
- 1/2 cinnamon stick
- 1/4 teaspoon whole cloves
- 1/4 teaspoon mustard seeds
In a medium saucepan over medium-high heat, sauté onion in oil until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, until mixture thickens, about 1 hour. Remove from heat and let cool slightly. Pass through a food mill or strainer and discard solids. Let cool completely, then store in an airtight container in refrigerator up to 3 weeks. Yield: 4 cups
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Chocolate-Cranberry White Chunk Cookies
Cookies and Bars Recipes
Preparation Time: 15 minutes
Start to Finish Time: 45 minutes
Yield: 3 dozen
- 2 cups all-purpose flour
- 1 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 eggs
- 1 4-ounce good-quality white chocolate baking bar, cut into small chunks (about 3/4 cup)
- 3/4 cup macadamia nuts, chopped
- 1 cup dried cranberries
Heat oven to 350°. Sift flour, cocoa, baking soda, and salt into a mixing bowl. In a separate bowl, with an electric mixer, beat butter, sugar, brown sugar, and vanilla extract until creamy, about 1 minute. Beat in eggs one at a time until well incorporated. Add flour mixture one cup at a time and mix on low speed until just incorporated. Stir in white chocolate, nuts, and cranberries. Drop by rounded tablespoonful onto ungreased baking sheets. Bake 11 to 12 minutes, until cookies have risen but centers are soft. Let cool slightly, then remove to wire racks to cool completely.
Reviews by Readers
These cookies have everything. They were an instant hit. – Anonymous Review
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