Cranberry upside down cake: Cranberries complement sweet and savory foods. The tart berry requires a large amount of sugar, which makes it a great addition to baked goods, sush as this upside down cake. (Tammy Ljungblad/Kansas City Star/MCT) |
When I was growing up, cranberries came in the form of a wobbly cylinder of jelly straight from the can, with ridged indentations on the side.
Though cranberries were once strictly Thanksgiving fare, I now look forward to the tongue-tingling zing and relish the popping sound of fresh berries year-round. The season for fresh cranberries is a short one, which is why I keep a stash in my freezer so I can use them on a whim.
Cranberries complement sweet and savory foods. Jellied sauces, relishes and chutneys are traditional with turkey and pork. The tart berry requires a large amount of sugar, which makes it a great addition to baked goods such as cobblers, crumbles and cakes. Cranberries are increasingly used to flavor beverages, including smoothies, floats, champagne cocktails and mimosas.
Flavors that pair well include ginger, cloves, oranges, apples, pears, jammy wines and even smoky chipotles.
Availability: Cranberry season is short, so the time to stock up is now. Fresh cranberries are available in stores from October through December. Look for fresh berries in the produce section. Cranberries may also be available in the frozen foods aisle.
Selection and storage: • How do you know if a cranberry is really ripe? Cranberries were also known as "bounce berries," and in olden days one test of ripeness was to throw a batch down the stairs to see if they bounced.
• Fresh cranberries are typically sold in 12-ounce plastic bags. Discard any stems and berries that are brown or shriveled. There is no need to discard white cranberries, which are actually sweeter than red ones.
• Cranberries can be refrigerated for at least two months or frozen for up to a year. It is not necessary to defrost cranberries before using; wash in a colander and pat berries dry.
• One (12-ounce) bag of berries equals 3 cups, 2 ½ cups finely chopped berries or 4 cups sauce.
Preparation: • Cranberries need no preparation before use.
• The addition of ¼ teaspoon of baking soda counters some of the cranberry's natural acidity, reducing the amount of added sugar required.
• To prevent boil-overs, add 1 teaspoon vegetable oil per 12-ounce bag of cranberries; cook only until they begin to pop: longer cooking times make the berries bitter.
Nutritional value: Fresh cranberries are very high in vitamin C and cancer-fighting antioxidants. They also contain tannins that may promote urinary tract health.
Fun facts: Cranberries are native to North America. Native Americans called them "i-bimi," which means "bitter berry," and pounded them into a paste they mixed with pemmican. The colonists quickly adopted the berry and, before the advent of refrigeration, floated them in tubs of water to prolong freshness. Pies and tarts made from cranberries first appeared in Colonial records in 1672.
Sources: "The New Food Lover's Tiptionary," "Fine Cooking in Season," "Giving Thank: Thanksgiving Recipes and History From Pilgrims to Pumpkin Pie"
CRANBERRY-PEAR FRUIT JELLIES
Makes 64 candies
3 firm-ripe Comice or Bartlett pears (1 ½ pounds total)
1 (12-ounce) bag fresh cranberries
Though cranberries were once strictly Thanksgiving fare, I now look forward to the tongue-tingling zing and relish the popping sound of fresh berries year-round. The season for fresh cranberries is a short one, which is why I keep a stash in my freezer so I can use them on a whim.
Cranberries complement sweet and savory foods. Jellied sauces, relishes and chutneys are traditional with turkey and pork. The tart berry requires a large amount of sugar, which makes it a great addition to baked goods such as cobblers, crumbles and cakes. Cranberries are increasingly used to flavor beverages, including smoothies, floats, champagne cocktails and mimosas.
Flavors that pair well include ginger, cloves, oranges, apples, pears, jammy wines and even smoky chipotles.
Availability: Cranberry season is short, so the time to stock up is now. Fresh cranberries are available in stores from October through December. Look for fresh berries in the produce section. Cranberries may also be available in the frozen foods aisle.
Selection and storage: • How do you know if a cranberry is really ripe? Cranberries were also known as "bounce berries," and in olden days one test of ripeness was to throw a batch down the stairs to see if they bounced.
• Fresh cranberries are typically sold in 12-ounce plastic bags. Discard any stems and berries that are brown or shriveled. There is no need to discard white cranberries, which are actually sweeter than red ones.
• Cranberries can be refrigerated for at least two months or frozen for up to a year. It is not necessary to defrost cranberries before using; wash in a colander and pat berries dry.
• One (12-ounce) bag of berries equals 3 cups, 2 ½ cups finely chopped berries or 4 cups sauce.
Preparation: • Cranberries need no preparation before use.
• The addition of ¼ teaspoon of baking soda counters some of the cranberry's natural acidity, reducing the amount of added sugar required.
• To prevent boil-overs, add 1 teaspoon vegetable oil per 12-ounce bag of cranberries; cook only until they begin to pop: longer cooking times make the berries bitter.
Nutritional value: Fresh cranberries are very high in vitamin C and cancer-fighting antioxidants. They also contain tannins that may promote urinary tract health.
Fun facts: Cranberries are native to North America. Native Americans called them "i-bimi," which means "bitter berry," and pounded them into a paste they mixed with pemmican. The colonists quickly adopted the berry and, before the advent of refrigeration, floated them in tubs of water to prolong freshness. Pies and tarts made from cranberries first appeared in Colonial records in 1672.
Sources: "The New Food Lover's Tiptionary," "Fine Cooking in Season," "Giving Thank: Thanksgiving Recipes and History From Pilgrims to Pumpkin Pie"
CRANBERRY-PEAR FRUIT JELLIES
Makes 64 candies
3 firm-ripe Comice or Bartlett pears (1 ½ pounds total)
1 (12-ounce) bag fresh cranberries
