Imagine everyone at your Thanksgiving table craning their necks
to get to the bowl of cranberries much like the original eaters of
those wonderful berries did and still do, I assume.
It appears that the early settlers in the northern states where
the watery bogs produce the wild berries named them craneberries
after the beautiful birds that waded through the water ways eating
the fruits. Craneberries eventually became cranberries and ended up
on our holiday tables.
Imagine everyone at your Thanksgiving table craning their necks to get to the bowl of cranberries much like the original eaters of those wonderful berries did and still do, I assume.
It appears that the early settlers in the northern states where the watery bogs produce the wild berries named them craneberries after the beautiful birds that waded through the water ways eating the fruits. Craneberries eventually became cranberries and ended up on our holiday tables.
Pairing the tart colorful berries with wild game and fowl is natural as the flavors enhance one another perfectly. Scandinavian and German cooks have used other tart berries such as lingonberries and erdberries in much the same way as we serve our cranberries sauces. Just a little dollop along side a slice of roasted wild duck, turkey or wild boar seems is the perfect balance for our taste buds.
Cranberries arrive in the markets in the fall and winter months only. Fortunately they can be frozen right in the retail package and kept for at least a year. You will find plastic bags of fresh cranberries in the produce section of your favorite market.
You can make your cranberry sauce for Thanksgiving dinner now and keep it covered in the refrigerator until serving time. Our recipe below for cranberry sauce is so easy to make. It will make you famous. Once you try this recipe, I guarantee you will never ever buy a grocery can of cranberry sauce again. Give it a try.
Simply dump the bag of berries into a colander and rinse them with cold water, sorting through them as there may be some soft and squishy ones. Discard them. Cranberries are also known as bounceberries in some country markets in the growing regions as they are very bouncy when being harvested. Drop a soft one and a hard one side by side on your counter and see for yourself. Simple pleasures and simple entertainment for the cook!
Today I present you with some cranberry recipes and ideas for the holiday table, and next week we will explore why the flavors of cranberries, roasted turkey with apple sage dressing and Pinot Noir wines go together so wonderfully. In the meantime, start thinking about your own taste buds and what flavor combinations you particularly enjoy at a Thanksgiving dinner. Remember, we must learn to dine as opposed to the act of overeating.
CRANBERRY SAUCE
1 package (12 oz) fresh cranberries
3/4 cup white or brown sugar
Wash berries and place in a microwave safe bowl, such as a batter bowl. Pour on the sugar, no need to stir. Cover. Microwave on high 7 minutes. Stir, it is done. As it cools, the natural pectin in the cranberries will cause it to get even firmer.
VARIATIONS TO THE ABOVE RECIPE
To the above ingredients, add 2-3 tablespoons brandy or whiskey, or orange juice plus the zest of the orange, or add some raisins or dried apricots, etc.
CRANBERRY TART
1/2 teaspoon butter
2 cups fresh cranberries, washed and drained
1/2 cup chopped walnuts
1/2 cup sugar
2 eggs
1 cup sugar
2/3 cup unsalted butter
1 cup all purpose flour
1/2 teaspoon fine sea salt
Preheat oven to 325 degrees. Lightly butter a 10 inch pie plate. Spread the cranberries in bottom of the pan and sprinkle with the walnuts and the 1/2 cup sugar. Set aside. Beat eggs well and gradually add the 1 cup sugar, beating until light. Melt the butter and add to the egg mixture along with the flour and salt. Pour over the cranberry mixture. Bake for 1 hour, or until crust is golden. Serve warm with creme fraiche or vanilla ice cream, if desired.
CRANBERRY SWEET DESSERT WINE
3 cups fresh cranberries
3 cups sugar
2 bottles white wine (Sauvignon Blanc works well)
Combine cranberries and sugar in large batter bowl. Microwave 8 minutes, stirring once. Allow to cool. Add wine and refrigerate for about 3 weeks. Strain off the liquid and pour into a clear glass carafe. Serve as a sweet dessert wine, or use in making sauces. Use the berries on ice cream or other desserts. Keep the berries and liquid in the refrigerator but use within 1 week or so.
CRANBERRY FILLING FOR CHOCOLATE SHELLS
ready made chocolate shells or pastry shells
2 cups heavy whipping cream, whipped
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1/2 cup cranberry sauce
Whip the cream blend in the sugar and gently fold in the cheese. Swirl the cranberry sauce into the cream mixture and chill. To serve, scoop into prepared shells. This is a little messy for a big buffet but a nice touch for a small get-together..
