This is the time of year that cranberries start cropping up everywhere, in recipes, markets, and advertisements.
Cranberries – Here are a few fun facts-
- Cranberries are one of the few fruits native to North America.
- The 5 states known for growing cranberries are: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington.
- Cranberries have small pockets where air seeps into that allows them to float.
- Cranberries do not grow in water.
- Cranberries are approximately 90% water.
- Cranberries are typically in season from October until December.
- Only about 5% of cranberries are sold fresh while the rest are turned into cranberry juice, sauce, etc.
- November 22 is National Cranberry Relish Day.
- Americans consume 400 million pounds of cranberries each year. 20 percent are eaten during Thanksgiving week.
- The cranberry is one of three fruits native to North America. The other two are the Concord grape and the blueberry.
- There are approximately 333 cranberries in a pound, 3,333 cranberries in one gallon of juice, 33,333 cranberries in a 100-pound barrel.
- Cranberries can be stored in the refrigerator for up to one month, or in the freezer for up to nine months.
So, I thought I would bring out a few fun recipes using this native fruit.
On a recent trip to Napa Valley we had a delightful brunch at the CIA Copia in downtown Napa. There we were served cheddar biscuits with ham and pepper jelly. I am going to make these over with holidays with Cranberry Red Pepper Relish. Cranberry Red Pepper Relish is the perfect accompaniment to ham or poultry. Try is on a turkey sandwich – delicious!
Cranberry Red Pepper Relish
Cranberry Red Pepper Relish
makes 1 1/2 pints
Ingredients
- 2 red peppers, seeded and finely diced
- 2 cups cranberries, coarsely chopped
- 1 medium onion, chopped
- 3/4 cup sugar
- 1 small jalapeno pepper, minced, seeds removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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In a saucepan combine all ingredients. Bring to a boil and simmer for 30 - 40 minutes, stirring occasionally. Cool and store in the refrigerator. Terrific served with poultry or ham.
Cranberry Anadama Bread
My mom always loved to bake Anadama Bread. This version, I added the addition of cranberries. This simple loaf of flour, cornmeal, yeast, and molasses has graced New England kitchens for years where it originated. This hearty bread is great for sandwiches, and good with any number of soups. The molasses and cornmeal make for a sweet and nutty aroma while it bakes, which carries over into the flavor.
Cranberry Anadama Bread
Ingredients
- 1 orange peel, grated
- 1/4 cup sugar
- 1 1/2 cups fresh cranberries
- 2 pkgs. dry yeast
- 1/2 warm water
- 1/2 tsp. sugar
- 1 tablespoon flour
- 2/3 cup yellow cornmeal
- 2 1/2 cups boiling water
- 1/4 cup butter
- 1/2 cup molasses
- 1 1/2 teaspoon salt
- 7 cups flour
Instructions
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Mix together the orange peel, 1/4 cup sugar and cranberries in a food processor, pulse 5 - 6 times until the cranberries are evenly chopped. Dissolve yeast in the warm water. Stir in `1/2 teaspoon sugar and 1 tablespoon of flour, set aside until bubbly. Stir cornmeal slowly into the boiling water, stirring constantly, and cook until thickened. Stir in the butter, molasses and salt. Cool to lukewarm. Insert dough hook on stand mixer, add cornmeal mixture and stir until lukewarm. Add yeast, cranberry mixture and flour - one cup at a time. When the dough has formed and pulling away from the sides of the bowl, turn into a greased bowl and cover. Let rise for 50 minutes. Grease two 9 x 5 inch loaf pans. Turn dough out onto floured surface and knead slightly. Divide dough into two pieces and place each into greased loaf pans. Cover and let rise for one hour. Preheat oven to 350 degrees. Bake loaves for 45 minutes, cool on racks.
Cranberry Wild Rice
Roasted duck and wild rice was always on our holiday table when I was growing up. This recipe is a great accompaniment to all poultry and especially during the holidays when everything is just a bit more festive. It is also great cold as a salad, add cook turkey or chicken to the salad and you have a terrific lunch or main course. Serving a crowd? This recipe doubles easily.
Cranberry Wild Rice
Ingredients
- 4 cups chicken broth
- 2 cups wild rice blend (wild rice and brown rice)
- 1 tablespoon butter
- 1 shallot, minced
- 1 stalk celery, diced
- 1/2 cup dried cranberries
- 1/2 treaspoon ground cinnamon
- grated zest of 1/2 orange
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 cup chopped pecans
- salt and pepper, to taste
Instructions
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Cook rice as directed on package using the chicken broth for the liquid. Remove from heat. Preheat oven to 350 degrees. In a saucepan, saute shallot and celery in butter. Add dried cranberries, cinnamon, orange zest, thyme, sage and pecans. Mix into rice mixture. Salt and pepper, to taste. Spoon into a casserole dish, bake covered for 20 minutes. Serve.
Carol, your recipes are truly inspiring! While shopping at the Commissary last week, I passed up a great deal on bulk cranberries. Today, I’m returning to for some of the ingredients in your three recipes. Thanks for always adding your personal touch to everything you do!