Kokopelli's Kitchen
Flavors of the SouthwestCrazy For Cranberries
Strong evidence shows that eating them or drinking their juice may help prevent or cure urinary tract infections. These tart, shiny, scarlet gems are an intrinsic part of traditional holiday feasts.
From Where Did They Originate? Cranberries are one of the few fruits native to North America. Long before the Pilgrims landed at Plymouth Rock, cranberries were a staple in the diets of American Indians. According the The Cranberry Book (1883), wild cranberries ripened in such abundance that they were eaten fresh, ground, or mashed with cornmeal and baked into bread. Dried berries were mixed with wild game to form pemmican, a survival ration for long trips. Maple sugar or honey was used to sweeten the berries’ tangy flavor. Cranberry juice was used by the Indians to dye their rugs and blankets. They made poultices from unripe berries, and even believed the berry had special powers to calm the nerves.
The name "cranberry" originates from the Pilgrim name for the fruit, "craneberry", so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane.
What Are They Used For? Cranberries are a versatile fruit – their unique flavor makes food taste great! Cranberries are widely used in many recipes including appetizers, main courses, sauces, breads, desserts. Over the years, cranberries have begun showing up in cereals, salad dressings, barbeque sauces, marinades, and even on pizza (whole berry sauce, turkey, Monterey Jack cheese, and green onion on a pizza crust).
The tangy flavor may need a sweetener to make them acceptable to most. To avoid sugar, try mixing cranberries with other fruits that have natural sweetness, such as apples, oranges or apricots. Cooking cranberries in the syrup from canned fruit, such as pears or peaches, is another choice.
Cranberry Tips
Cranberry Creations
From Where Did They Originate? Cranberries are one of the few fruits native to North America. Long before the Pilgrims landed at Plymouth Rock, cranberries were a staple in the diets of American Indians. According the The Cranberry Book (1883), wild cranberries ripened in such abundance that they were eaten fresh, ground, or mashed with cornmeal and baked into bread. Dried berries were mixed with wild game to form pemmican, a survival ration for long trips. Maple sugar or honey was used to sweeten the berries’ tangy flavor. Cranberry juice was used by the Indians to dye their rugs and blankets. They made poultices from unripe berries, and even believed the berry had special powers to calm the nerves.
The name "cranberry" originates from the Pilgrim name for the fruit, "craneberry", so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane.
What Are They Used For? Cranberries are a versatile fruit – their unique flavor makes food taste great! Cranberries are widely used in many recipes including appetizers, main courses, sauces, breads, desserts. Over the years, cranberries have begun showing up in cereals, salad dressings, barbeque sauces, marinades, and even on pizza (whole berry sauce, turkey, Monterey Jack cheese, and green onion on a pizza crust).
The tangy flavor may need a sweetener to make them acceptable to most. To avoid sugar, try mixing cranberries with other fruits that have natural sweetness, such as apples, oranges or apricots. Cooking cranberries in the syrup from canned fruit, such as pears or peaches, is another choice.
Cranberry Tips
- Fresh cranberries are available from September to December. They can be stored for up to four weeks in the refrigerator.
- Fresh cranberries bounce when dropped.
- Although the cranberry season is relatively short, they freeze well. (You can substitute frozen cranberries in most recipes calling for fresh.)
- How to freeze: Wrap the package of berries in a plastic bag and freeze up to one year. Do NOT wash the berries before freezing. To use frozen cranberries, rinse & use as if fresh - do NOT thaw first!
- To chop cranberries use a food processor. Small cranberries can be used whole.
- Use only stainless steel, glass, or porcelain cookware. Do not use aluminum because the acid content of the cranberries reacts with the aluminum causing it to discolor.
- Cook cranberries until they pop (i.e., the berry's outer skin will expand until it bursts.) Overcooking makes them bitter.
Cranberry Creations
- Add cranberries to your jams and jellies for a great taste.
- Add fresh cranberries to your pancake batter. The tartness of the berries is great with maple syrup.
- Mix equal parts of fresh cranberries and apples that have been peeled and cored to make cranberry applesauce. Fresh cranberries added to apple pie filling create a tangy taste sensation.
- Grind or process together one pound fresh cranberries with one unpeeled orange; then mix in one cup sugar for a traditional orange-berry relish. Keeps in the refrigerator for up to two weeks.
- Ever wonder how to make Cranberry Sauce? The standard proportion is two cups fresh cranberries to one cup sugar to 1/2 cup water. Sort and wash cranberries, then place the cranberries, sugar and water in a saucepan and boil gently for 10 minutes or until the skins pop. Remove from heat, skim and serve hot, or allow to cool first. The sauce can be served gelled. After cooking pour into a serving dish and set to cool.
- Try your hand at Dried Cranberries: In a bowl, pour 2 quarts boiling water over 1 (12 oz) bag of cranberries. Let them sit in the water until the skin pops. Do not let the berries boil or the flesh will turn mushy. Drain. If desired, coat the berries with ¼ cup granulated sugar or light corn syrup. Transfer the berries to a cooking sheet and place them in a freezer for 2 hours. Another method of drying is to turn on the oven for 10 minutes at 350 F. Then place the cranberries on a cookie sheet in the oven, turn off the oven, and let them sit overnight. Store dried cranberries in the freezer. Keep in mind that dried cranberries can be used in place of raisins in recipes! (Source: Mary Bell's "Complete Dehydrator Cookbook").
- Chocolate Covered Cranberries: Melt 12 oz of milk chocolate chips and 2 Tbsps. shortening over low heat, stirring frequently until melted. Dip cranberries in chocolate with toothpick until coated. Place on wax paper. Refrigerate until firm.
- Homemade Cranberry Juice: Wash and drain one 12 oz bag of cranberries. In a pan, combine the cranberries with 1 quart of water. Bring to a boil until berries burst. Strain juice through a fine strainer lined with cheese cloth. Sugar can be added to juice to your taste. Reheat juice until it is almost, but not boiling. Pour into jars. Allow to cool before refrigerating.
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