Decades ago cranberries used to be boring: Just a ho-hum side dish that made holiday appearances and disappeared into culinary obscurity the rest of the year. Often, cranberries were simply dumped from a can, either jellied or sauced. When jellied, they conformed to the shape of the can; cut, the jiggly slices toppled like cascading dominos.
Seems like mundane treatments for a berry so revered by Native Americans long before the arrival of the first Europeans. These tangy berries deserve more respect. Over the last couple of decades or so, they’ve gotten it. Now culinary movers and shakers place fresh cranberries in more prominent roles.
Tantalizing salsas, chutneys and sauces appear more frequently on menus and in cookbooks. Glamorous cranberry desserts show off on dessert carts and bakery shelves. And many supermarkets offer bags of flash-frozen cranberries year-round.
They are a very good source of dietary fiber, vitamin C, and Manganese. They are also a good source of Vitamin E and Vitamin K. Enjoy.
Apple Cranberry Pie features a layer of jam-like cranberry mixture spread on the dough topped with apple slices. (Photo by Cathy Thomas)
Apple Cranberry Pie
The combination of flavors in this pie is blissful, the sweetness of the apples merrily dancing with the tart edge of the cranberries. The two are added in layers; first the jam-like cranberry mixture is spread on the raw dough, then the apples are placed on top before the top crust is added. The pie fillings require cooking and cooling before the pie is assembled, so the prep takes some time. If you like you can use prepared refrigerated pie dough, but homemade pie dough can be made a day in advance and refrigerated sealed in plastic wrap. I like to serve this pie with either sweetened whipped cream or ice cream.
Yield: 8 servings
INGREDIENTS
2 cups fresh or frozen cranberries
1/4 cup orange juice
1 cup granulated sugar plus 1 tablespoon for top of pie, divided use
1/2 teaspoon ground cinnamon, divided use
1/2 teaspoon salt, divided use
1/4 cup water
1 tablespoon cornstarch
3 1/2 pounds sweet apples (6 to 7 medium), peeled, cored, and cut into 1/4-inch-thick slices such as Gala, Fuji, Golden Delicious, or Jonagold
Pie Dough for double crust, recipe follows
1 egg white, beaten lightly
For serving: sweetened whipped cream or ice cream
Cook’s notes: After microwaving the sliced apples in step 2, I sometimes have a large amount of juice that isn’t the least bit thick. I pour off the juice into a small saucepan, boil it to reduce it by half and then return it to the apples to cool. To prevent the fluted rim of pie from over-browning, I place a pie shield on the rim after the first 25 minutes in the oven in step 6. A pie shield is a ring made of metal or silicone. If you don’t have one, you can use strips of aluminum foil to shield the rim.
DIRECTIONS
1. Bring cranberries, juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to boil in medium saucepan over medium-high heat. Cook, stirring occasionally and pressing berries against side of pot, until berries have completely broken down and juices have thickened to jamlike consistency (wooden spoon scraped across bottom should leave clear trail that doesn’t fill in), 10 to 12 minutes. Remove from heat, stir in water, and cool to room temperature, about 30 minutes.
2. Meanwhile, mix 1/2 cup sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon salt, and cornstarch in large microwave-safe bowl; add apples and toss to combine. Microwave on high power, stirring with rubber spatula every 3 minutes, until apples are just starting to turn translucent around edges and liquid is thick and glossy, 10 to 14 minutes (see cook’s notes). Cool to room temperature, about 30 minutes. Take disks of dough out of the refrigerator and allow to sit at room temperature for 25 to 30 minutes.
3. While fillings cool, adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.
4. Roll out one disk of dough on a lightly floured surface to a 1/8-inch thickness. Place in pie pan, leaving at least 1-inch overhang. Transfer cooled cranberry mixture to dough-lined pie pan and spread into even layer. Place apple mixture on top of cranberries, mounding slightly in center; push down any sharp apple edges.
5. Roll second disk of dough until it is 1/8-inch thick on lightly floured surface. Place dough on top of filling. Trim overhang to 1/2-inch. Fold dough under itself so that edge of fold is flush with outer rim of pie pan. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg white and sprinkle with remaining 1 tablespoon sugar. Using sharp paring knife, cut four 1 1/2-inch long slits in top of dough (think of a clock for slit placement at 12,3,6,9 positions).
6. Place pie on preheated rimmed baking sheet and bake until top is light golden brown, 20 to 25 minutes. (See cook’s notes.) Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until crust is deep golden brown, 25 to 30 minutes longer. Transfer pie to wire rack to cool at least 2 1/2 hours. Cut into wedges and serve with ice cream or sweetened whipped cream.
Source: Adapted from America’s Test Kitchen
Homemade pie dough for an Apple Cranberry Pie can be made a day in advance and refrigerated in plastic wrap. (Photo by Cathy Thomas)
Double Crust Pie Dough
Yield: Double pie crust for 9-inch pie
INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon table salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
7 to 8 tablespoons ice water (drain off ice just before use, measure without ice)
DIRECTIONS
1. Pulse the flour, sugar, and salt in a food processor until combined, for about 20 seconds. Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
2. Drizzle 5 tablespoons ice water over the mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until the mixture holds together when pinched.
3. For a 9-inch pie, shape dough into 2 disks and wrap each in plastic. Refrigerate for at least 1 hour and up to 1 day before using. The dough rolls out easier when it is out of the refrigerator for 25 to 30 minutes.
Source: Adapted from “Martha: The Cookbook: 100 Favorite Recipes, with Lessons and Stories from My Kitchen”
Cranberry Spice Cake is spiked with two cups of chopped fresh cranberries to give it an inviting sweet-tart perkiness. (Photo by Nick Koon, Orange County Register/SCNG)
Cranberry Spice Cake
The tartness of fresh cranberries pairs well with sweet, buttery baked goods. This sweet-tart cake is delicious for breakfast or served as a holiday dessert accompanied with sweetened whipped cream or crème fraiche sweetened with powdered sugar to taste and a smidgen of vanilla extract.
Cake can be made 3 days ahead. Store airtight at room temperature.
Yield: 8 servings
INGREDIENTS
Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
2/3 cup granulated sugar
2/3 cup (packed) dark brown sugar
1/2 cup canola oil
2 large eggs
1/2 cup sour cream
1 tablespoon freshly grated orange zest
2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup apple cider or apple juice
Lemon glaze:
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
3 tablespoons strained fresh lemon juice
1/8 teaspoon kosher salt
For serving: sweetened whipped cream or crème fraiche
DIRECTIONS
1. For cake: Adjust oven rack to middle position and preheat oven to 350 degrees. Coat bottom and sides of 8-inch square baking pan with nonstick spray. Line bottom with parchment paper; coat paper with spray. Whisk flour and next 5 ingredients in a medium bowl and set aside. Pulse cranberries in a food processor until finely chopped but not puréed; set aside.
2. Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. Whisk in sour cream, orange zest, lemon zest, and vanilla.
3. Whisk in dry ingredients in 3 additions, alternating with apple cider (or juice) in 2 additions and whisking to blend. Fold in chopped cranberries. Scrape batter into prepared pan; smooth top.
4. Bake, rotating pan halfway through, until a tester inserted into center of cake comes out almost clean, 60 to 70 minutes. Transfer pan to a wire rack; let cake cool in pan for 15 minutes. Run a thin knife around inside of pan to release cake; turn the cake onto rack. Peel off parchment paper, then flip cake and let cool for 20 minutes.
5. For lemon glaze: Whisk powdered sugar, lemon zest, lemon juice, and salt in a small bowl. Spread glaze over warm cake, allowing it to drip down sides. Let stand until glaze becomes crackly, about 1 hour. Serve at room temperature.
Source: Adapted from Bon Appetit Magazine
Quesadillas featuring leftover turkey are served with Cranberry Salsa. (Photo by Nick Koon, Orange County Register/SCNG)
Cranberry Salsa
Cranberry Salsa is a blend of sweet, spicy and tart flavors. It goes splendidly with Mexican food made with leftover turkey or chicken; enchiladas, tacos or simple quesadillas taste glorious with a spoonful of Cranberry Salsa on top. It’s also scrumptious spooned over Brie or goat cheese. Preparation is easy; all the ingredients are placed in a food processor and pulse-chopped together.
It can be refrigerated for up to one week, but it is best to leave out the cilantro if it is refrigerated for more than two days. In that case add the cilantro before serving.
Yield: 3 cups
INGREDIENTS
1/2 cup frozen orange juice concentrate, thawed
1 cup fresh or frozen cranberries
1 red bell pepper, cored and seeded, coarsely chopped
1 fresh jalapeno chili, seeds and veins removed, minced, see cook’s notes
1/2 medium red onion, peeled and coarsely chopped
1 teaspoon cumin seed
1/2 cup washed and drained cilantro, coarsely chopped, see cook’s notes
Cook’s notes: Use caution when working with fresh chilies. Wash work surface and hands thoroughly upon completion; do NOT touch your eyes.
For turkey quesadillas, work in batches. Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet on medium; place 1 flour tortilla in the skillet. Top with 1 teaspoon finely diced red onion, 1 to 2 tablespoons shredded cheese (such as the packaged 4-cheese Mexican shredded cheeses) and shredded cooked turkey. Top with more cheese and second tortilla. Cook for 2 minutes, until golden, then flip over and cook a further 1 to 2 minutes until the other side is golden and the cheese has melted. Transfer to cutting board and cut into 6 wedges.
DIRECTIONS
1. Place all salsa ingredients in a food processor fitted with the metal blade; pulse until ingredients are coarsely chopped.
2. Serve and enjoy.
