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Posts Tagged ‘cranberry recipies’

Here it is Thanksgiving time, when everyone’s got a recipe for the perfect turkey or how to make a pumpkin pie your family will remember.  I have been cooking Thanksgiving dinners for years, and I’ve got those tricks down.  And while I’m going to try something different for one of my desserts this year (a pumpkin roulade with ginger butter cream, thank you, Ina Garten) I am a nut (no pun intended) for cranberries.

I don’t know how it started, but I dream of ways to use the garnet-colored gems, one of the chief exports of Massachusetts.  I am so crazy about them that I’ve visited Cranberry World (run by Ocean Spray) and last year, dragged Ben to a cranberry festival in Onset (just off Cape Cod) so that we could watch cranberries being harvested.  I make cranberry vinegar, I make muffins and breads and cakes and salads with cranberries, put it in stuffing if I don’t have to deal with picky eaters, and more.

Next time you drive by a cranberry bog, remember to say a silent thank you to the cranberry farmers who worked hard to get those little beauties on to your table.  They’re nature’s perfect little package of deliciousness and are packed with vitamin C, and they form a most versatile component for your holiday cooking.  I love Mama Stamberg’s Cranberry Relish (and I’ll be making some tonight, most likely) – a real gift to those of us from Jewish heritage who think that horseradish improves everything, and merging it with cranberries is a totally cool idea.

But — just in time for the holidays — I also make my own cranberry conserve, which I developed after fiddling around with ‘typical’ holiday flavors.  So here’s my little Thanksgiving gift to you:  a recipe for knock-their-socks off cranberry conserve, sure to make your holiday table a little cheerier.  Enjoy!

Cranberry Conserve

1 large package fresh cranberries
1/2 C. dried cranberries
1/2 C. fresh-squeezed orange juice
1 C. brown sugar
1/2 c. white sugar
1 peeled, diced tart apple
1 large grapefruit, peeled, seeded, diced (membranes removed)
zest of 1 orange
1/2 c. dried currants
1/2 c. chopped walnuts
2 sticks cinnamon
1 tsp. dried ground cloves

Cook cranberries over medium heat with orange juice and sugars, covered, until they start to pop.  Add remaining ingredients, and cook for another 20 mins. over low heat, stirring about every five minutes.  Add
1/2 c. port
Stir and continue to cook for another 20 minutes.
Adjust spices and cool.  Remove stick cinnamon.  Enjoy!

 

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