When European settlers first arrived in the US, they stumbled upon theses berries and named them after their resemblance to the Crane, which are still often seen wading through the bogs where cranberries grow. The shape of the berry’s stem, flower and petals reminded the early settlers of the bird. However, before the settlers arrived, these berries had several uses and names. Native Americans were known to use cranberries for food, medicine and dye. Later, the berries were given to starving settlers in Plymouth, Massachusetts and therefore incorporated into the Thanksgiving feast, beginning a tradition we still partake in today. The first recipe for cranberry sauce is said to have appeared in the Pilgrim’s cookbook in 1663. In addition to the seasonal dish we all identify with the holidays – cranberry sauce – these berries are also known for being a super food. High in antioxidants and phytonutrients, cranberries contain Vitamin C, dietary fiber, minerals and manganese among many other health benefits such as reducing your risk of high blood pressure. These berries are also known to aid digestion and have anti-inflammatory and anti-cancer properties. While ripe, raw, juicy and whole cranberries are the healthiest form of the berry, containing most of its health benefits in the skin and flesh, these berries can be eaten in a variety of ways. From frozen to dried, whole to jelled, juiced to sauce, cranberries can be thoroughly enjoyed during any season or holiday. They are known for their tartness, and therefore pair well with other fruits such as apples or pears. Whether you are in the mood for a snack or decadent salad, try some of these delicious cranberry recipes to create your take on the seasonal harvest and brighten your table with a festive and healthy dish.
Cranberry Margarita
Ingredients for Jam:
(can be made up to 5 days in advance)
¾ cup fresh cranberries
¼ cup sugar
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
Ingredients for Margarita:
1 tablespoon kosher salt
1 tablespoon sugar
1½ teaspoons Chinese five-spice powder
1 lime wedge, plus 2 oz. fresh juice
4 oz. fresh orange juice
6 oz. tequila
Directions:
Jam: Bring cranberries, sugar, orange juice, and ¼ cup water to a boil in a medium saucepan; reduce heat and simmer, stirring occasionally, until thick and jammy, 30–40 minutes. Mix in orange zest; let cool. Mix salt, sugar, and five-spice powder on a small plate. Rub rims of glasses with a lime wedge; dip in salt mixture and fill glasses with ice. For each cocktail, combine ½ oz. lime juice, 1 oz. orange juice, 1½ oz. tequila, and 2 Tbsp. cranberry jam in a cocktail shaker; fill with ice. Cover and shake until outside is frosty, about 30 seconds. Strain into prepared glass. (serves 4).
*Recipes courtesy of bonappetit.com
Oatmeal Cookies with Orange Soaked Cranberries
Ingredients:
3/4 cup dried cranberries • 1/3 cup orange liqueur • 1 1/2 cups all-purpose flour
1 teaspoon baking soda • 3/4 teaspoon baking powder • 1/4 teaspoon salt
1/2 cup unsalted butter, softened • 1/2 cup granulated sugar • 1 large egg
1/2 cup firmly packed light brown sugar • 2 teaspoons orange zest
1 teaspoon vanilla extract • 1 cup uncooked regular oats
4 ounces white chocolate, chopped
Directions:
Combine first two ingredients in a small bowl. Cover and let stand at room temperature overnight. Drain and set aside. (To quickly steep cranberries, combine cranberries and liqueur in a small bowl, and microwave on high 30 seconds; cover and let stand 2 hours.) Preheat oven to 350°. Whisk together flour and next 3 ingredients in a medium bowl. Beat butter at medium speed with an electric mixer until fluffy; gradually beat in granulated and brown sugars. Beat in egg, orange zest, and vanilla. Add flour mixture, and beat at low speed just until combined. Stir in oats, chocolate, and cranberries. Drop mixture by rounded tablespoonful’s 2 inches apart onto greased or parchment-lined baking sheets. Bake, in batches, 10 to 12 minutes or until edges just begin to brown. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely.
*Recipes courtesy of Coastalliving.com
Asian Roasted Brussel Sprouts with Cranberries
Ingredients:
1 pound Brussels sprouts, halved
1 tablespoon canola oil
2 tablespoons sugar
2 tablespoons water
1/2 cup dried cranberries
2 tablespoons fish sauce
1 teaspoon Asian chili-garlic sauce
1 teaspoon canola oil
Preparation:
Preheat oven to 425°. Place Brussels sprouts in a 15- x 10-inch jelly-roll pan; drizzle with one tablespoon of oil, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned. Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes. Whisk together fish sauce, chili-garlic sauce, and one teaspoon canola oil in a large bowl. Stir in cranberry mixture. Add roasted Brussels Sprouts to cranberry mixture, and toss to coat.
*Recipes courtesy of costalliving.com