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© St. Petersburg Times, published November 24, 2002
Scooped, sliced or festively used as decorations, crimson cranberries are as much a part of Thanksgiving as turkey and dressing.
This native American fruit is at home in jellies and sauces, or baked whole in pies, breads or muffins.
When buying cranberries, look for firm, plump, bright berries. Avoid those that are soft, crushed, shriveled or sticky.
Cranberries are compatible with other fall fruits such as apples and pears. Mixed with walnuts and oranges, they make a delicious relish.
You can buy them in a can -- jellied or whole berry -- but homemade relish is a snap to make and leaves a big impression on guests.
These three recipes -- for Sante Fe relish, whole cranberry sauce and cranberry-ginger relish, offer some ideas.
1 12-ounce package fresh or frozen cranberries
3/4 cup sugar
1 medium jalapeno, cut into quarters
1 green onion, cut into quarters
1 teaspoon dried cilantro
1/4 teaspoon cumin
Put all ingredients into a food processor. Process until mixture is coarsely chopped. Store in non-metal bowl in refrigerator overnight to allow flavors to blend.
Makes 3 cups.
Source: Scripps Howard Newspapers
1 pound fresh cranberries
1/2 cup inexpensive port wine
1/2 cup orange juice
1 cup diced, dried apricots
1/2 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup pecan halves
Place cranberries, port, orange juice, apricots and sugars in a saucepan. Cook over medium heat, stirring occasionally, until the sauce is thick, 25 to 30 minutes. Remove from heat and refrigerate.
Meanwhile, spread pecans on a cookie sheet. Bake at 350 degrees for five minutes. Set aside. Immediately before serving, stir pecans into sauce.
Makes about 4 cups, enough for 10 to 12 servings.
Source: Cold-Weather Cooking by Sarah Leah Chase (Workman, 1990)
12 ounces fresh cranberries
1-1/2 cup orange juice
1 cup sugar
2 tablespoons finely chopped, peeled fresh ginger
Combine all ingredients in a heavy, large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Reduce heat to low and simmer until relish is thick, stirring often and mashing berries slightly, about 15 minutes. Transfer relish to small bowl. Cover and chill. Source: www.recipesource.com