FoodReference.com Logo

 

FoodReference.com (since 1999)
Food Articles, News & Features Section

 

 

Chef Stirring

 You are here > Home > Food Articles

Vegetable Articles >  Cranberries, Leaving Turkey Aside

 

CULINARY SCHOOLS &
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

 

LEAVING TURKEY ASIDE

 

FOOD FOR THOUGHT - November 22, 2006 - Mark R. Vogel - Epicure1@optonline.net - Archive

See Also: Cranberries; Cranberries 2; Cranberry Trivia; Cranberry Kitchen Tips

Recipes below
When most people think of cranberries they inevitably envision them next to their Thanksgiving turkey, even though most cranberries are utilized for juice production.  Indeed, it takes over 4,000 berries to fabricate one gallon of juice.  As we shall see, the type-cast cranberry has a multitude of other uses aside from playing sidekick to the driest meat on the planet.
Centuries ago, the Lenni Lenape Indians, a branch of the Algonquins, were harvesting cranberries in what is now the state of New Jersey.  The Native Americans, (who introduced cranberries to the early settlers), boiled cranberries with maple syrup and bear fat.  The Garden State has long been associated with cranberries even though it is third in production behind Massachusetts and Wisconsin. 

     Cranberries grow wild in northern Europe and North America.  Henry Hall, a Cape Cod Massachusetts farmer, is credited with being the first cultivator of cranberries.  He noticed the berries were larger and juicer when sand from nearby dunes blew over the vines.  This led to the development of the sandy bogs so vital to cranberry agriculture.  When the berries ripen, the bogs are flooded and the buoyant cranberries can be easily collected. The first such bogs in New Jersey were developed in Ocean County in 1840. 

     Cranberries are available year round but are harvested between October and December, and naturally are more plentiful then.  White cranberries, used primarily for juice, are harvested a few weeks earlier than their crimson brethren.  Fresh cranberries are normally sold in bags but they are also canned and frozen.  Only ten percent of the crop is sold fresh; canned cranberry sauce and juice make up most of the rest.   Cranberries are firm, as compared to other types of berries and hence, are more likely to be in good condition. Nevertheless with fresh, bagged cranberries, remove those that are soft, bruised, or discolored.  Although they can probably be kept longer, use refrigerated cranberries within two weeks.  Cranberries are high in Vitamin C and purported to possess cancer fighting properties and prevent urinary tract infections.  Cranberries contain hippuric acid which prevents bacterial growth in the bladder.

     Aside from the extremely hackneyed cranberry sauce, cranberries are used in a multitude of other concoctions including all sorts of baked goods, soups, salads, stuffings, chutneys, and ice cream to name a few.  Cranberries are quite tart and are usually mixed with sugar or other fruits to provide some sweetness.  Often they are cooked in sweetened water or fruit juice.  Dried cranberries are usually sweetened and are a good choice for baked preparations. 


RECIPES
CRANBERRY SALSA

    • 12 oz. fresh cranberries
    • 3 small oranges, peeled, seeded, and sectioned
    • 1 small red onion
    • Chopped cilantro, (leaves and stems), to taste
    • 2 jalapenos
    • ½ cup honey
    • 3 tablespoons lime juice
    • ½ teaspoon ground cinnamon
    • Salt to taste

Place the cranberries in a food processor and process them until finely chopped.  Empty the cranberries into a separate bowl.  Place the oranges, onion, cilantro and jalapenos in the food processor and finely chop.  Mix with the cranberries and the remaining ingredients.  As like any other salsa, serve it with tortilla chips or spread it over grilled pork chops.

 

BROCOLI WITH CRANBERRIES

    • 2 large batches of broccoli, stems removed
    • 1 pint chicken stock
    • 4 oz. pine nuts
    • 1 ½ cups dried cranberries
    • 2 tablespoons lemon juice
    • Salt and pepper to taste

Place the broccoli and chicken broth in a 12 inch skillet.  Cover and simmer until the broccoli is tender.  Remove the broccoli and mix with the remaining ingredients.  Substitute almonds for the pine nuts if you like.


CRANBERRY HORSERADISH DIP

    • 1 cup dried cranberries, finely chopped
    • ½ cup white cranberry juice
    • 1 ½ cups heavy cream
    • 1 cup horseradish
    • 1 small onion, minced
    • Salt and pepper to taste

Beat the cream until fully whipped.  Mix in the remaining ingredients and chill.


CRANBERRY ORANGE CIDER

    • 1 cup fresh cranberries
    • 6 cups apple cider
    • 2 cups cranberry juice
    • ½ cup brown sugar
    • 6 cloves
    • ½ teaspoon allspice
    • 3 cinnamon sticks
    • 4 orange slices
    • 3 lemon slices
    • 3 lime slices

Coarsely chop the cranberries in a food processor.  Bring the cranberries and remaining ingredients to a boil in a large saucepan.  Simmer for ten minutes.  Turn off the heat, cover, and allow the cider to steep for another ten minutes
 

RELATED ARTICLES

  Vegetable Articles   |   LETTUCE & LEAFY GREENS >>>   |   MUSHROOMS & FUNGI >>>  |   ALLIUM: ONIONS & LEEKS >>>   |   ROOTS & TUBERS >>>   |   SQUASH & GOURDS >>>   |   Okra, History & Facts   |   Okra, Types & Tips   |   Ackee, Akee, Achee   |   Alien Vegetables   |   Artichokes, Tips & Facts   |   Artichokes, All Choked Up   |   Asparagus   |   Asparagus, Herald of Spring   |   Avocado, Details & Varieties   |   Avocados, General & Recipes   |   Avocado History   |   Avocado Season in California   |   Beans, Fava Beans: The GB&U   |   Beans: Fresh Bean Varieties   |   Beans, A Hill of Beans & Recipes   |   Beans, Dried Black Turtle Beans   |   Black Eyed Peas   |   Bell Peppers   |   For Whom the Bell (Pepper) Tolls   |   Broccoli: Cabbage Sprout   |   Broccoli   |   When Did Brussels Sprout?   |   Brussels Sprouts, Selection & Preparation   |   Cabbage   |   Cactus, Prickly Pear   |   Cauliflower   |   Celery   |   Celery Root Remoulade   |   Chili Peppers, WHY are they hot?   |   Chili Peppers   |   Chiles, Some Like It Hot   |   Corn   |   Corn, A-Maize-ing II   |   Cranberries, Leaving Turkey Aside   |   Cucumbers, Facts & Varieties   |   Eggplant: Identity Crisis   |   Eggplant, Description & Tips   |   Eggplant (Aubergine) Season   |   Lentils   |   Peas   |   Peas in a Pod   |   Plantains   |   Poblano Chile Peppers   |   Purcell Mtn Farms   |   Rhubarb   |   Spinach   |   Sprouts, All About Sprouts   |   Sprouts, Types & Tips   |   Tamarillo, Tree Tomato   |   Tomatoes: Heirlooms & Recipes   |   Tomatoes, More History & Facts   |   Tomato Varieties & Use   |   Tomatillo  

 

  Home   |   About Us & Contact Us   |   Chef James Bio   |   Bibliography   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.  All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.