The Versatile Cranberry
Posted on November 2, 2013 by bob in GPlenty
Cranberry Avocado Salsa
Yield: 3 1/2 cups
Ingredients:
1 yellow bell pepper
1 12-oz bag fresh or frozen cranberries (3 c.)
1/2 c. sugar
1/4 c. orange juice
1 jalapeno pepper, seeded, chopped
1 T. grated orange peel
2 ripe Hass avocado, pitted, peeled, diced
1/4 c. fresh cilantro, chopped
Method:
Char bell pepper over a gas flame or in the broiler until skin has blackened on all sides.
Place charred pepper in a paper bag for about 10 minutes to steam off skin. Peel, seed and chop the bell pepper.
Combine cranberries, sugar, and orange juice in processor. Using on/off turns, coarsely chop cranberries. Transfer to a medium bowl. Add the bell pepper, jalapeno and orange peel. (Can be prepared a day ahead. Cover and refrigerate.)
Stir avocado and cilantro into salsa. Season to taste with salt and pepper.
(Source: Cape Cod Cranberry Growers’ Association)
Cranberry Pineapple Chutney
Yield: 1-1/2 cups
Ingredients:
2 T. olive oil
1 small onion, thinly sliced into rings
4 c. unsweetened chunked canned pineapple
1/4 c. sugar
1/2 c. pineapple juice (reserved from the can)
1 T. balsamic vinegar
1 c. fresh or frozen cranberries
2 T. fresh thyme (or 1 t. dried)
Method:
In a small saucepan over medium heat, cook onion rings in olive oil until translucent.
Add pineapple and sugar, stir until sugar is dissolved. Add 1/4 cup pineapple juice and balsamic vinegar.
Cook about five minutes, or until half the liquid has evaporated. Add remaining pineapple juice and cranberries and cook until cranberries pop and juice thickens, about five minutes.
Stir in thyme.
Can be made ahead and refrigerated for a week if tightly covered. Best if made the day before.
(Source: Wisconsin State Cranberry Growers’ Association)
Cranberry Mango Sauce
Yield: 4 cups
Ingredients:
1 14 oz can whole berry cranberry sauce
3 tangerines, peeled, seeded, chopped
1 medium mango, peeled, diced
1 c. diced fresh pineapple
1/4 c. finely chopped red onion
1/4 c. minced fresh cilantro
1 jalapeno pepper, seeded, finely chopped
Method:
In a large bowl, combine all ingredients.
Cover and refrigerate until serving.
Leftovers are great with chicken or ham, or can be used as a chunky salsa.
(Source: Wisconsin State Cranberry Growers’ Association)
Cranberry Orange Relish
Yield: About 3 cups
Ingredients:
1 12 oz. package fresh or frozen cranberries
1 unpeeled orange, cut into eighths and seeded
3/4 to 1 c. sugar
Method:
Place half of the cranberries and half the orange slices in a food processor container.
Process until mixture is evenly chopped.
Transfer to a bowl.
Repeat with remaining cranberries and orange slices. Stir in sugar.
Store in refrigerator or freezer.
(Source: Wisconsin State Cranberry Growers’ Association)
Cranberry Jalapeno Relish
Ingredients:
12 ounces cranberries, whole fresh or frozen
1 lime
1/2 c. sugar
2 jalapeno peppers, seeded, minced
1/4 c. cilantro, chopped fresh
Method:
Place cranberries in food processor; process until coarsely chopped and transfer to a mixing bowl.
Cut lime with peel into small chunks.
Add lime, sugar, and jalapenos to cranberries and mix.
Mix in chopped fresh cilantro.
Refrigerate relish for 2 or more hours to allow flavors to blend.
Serve chilled as a side dish to meat or poultry.
(Source: Cape Cod Cranberry Growers’ Association)
Five-Minute Cranberry Sauce
Ingredients:
3 c. fresh or frozen cranberries
¼ c. water
2 c. sugar
fresh lemon juice (1/4 lemon)
Method:
Place cranberries in saucepan with 1/4 cup of water.
Cook over low heat until cranberries are soft and begin to pop.
Add sugar and mix well.
Simmer until mixture begins to thicken.
Remove from heat, stir in the lemon juice. Place in serving dish, cover with plastic wrap and let cool.
Serve cold.
(Source: Cape Cod Cranberry Growers’ Association)
