Cranberries are so versatile and freeze easily and well. They also are very healthy for you. However, their grand color makes them a favorite for Thanksgiving and Christmas. But don’t forget that “red” in Valentines day. Frankly I think that this is a great fruit to use anytime of the year. So please do enjoy these 4 recipes which are among my favorites.
Cranberry and Dried Fruit Compote (serves 6)
- One 12-ounce bag fresh cranberries
- 3/4 cup golden raisins
- 1/2 cup dried cherries
- 1/2 cup dried black mission figs, quartered
- 2/3 cup sugar
- 1- 1/4 cups water
- In a medium saucepan, combine the cranberries with the raisins, cherries, figs, sugar and water.
- Bring to a boil and cook over moderately high heat until the cranberries burst, about 6 minutes.
- Place into a bowl and refrigerate until chilled, about 3 hours.
Make Ahead: This compote can be refrigerated for up to 2 weeks. Serve chilled or warmed.
Jellied Cranberry Sauce with Fuji Apple (serves 6)
(This turns out like a loaf that can be sliced with a serrated knife.)
- One 12-ounce bag fresh cranberries plus more for decorating purposes
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup sugar
- 3/4 cup water
- 1 sprig or more of rosemary (for decorating purposes)
- Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
- Place the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours or longer, however, make sure to keep the loaf in the frig. before serving. Don’t let it get to room temp before serving or you’ll be spooning it instead of slicing it. No matter though, it’ll be good either way.
- Invert the jelly onto a serving plate and remove the plastic wrap.
- Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.
Make Ahead The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.
Cranberry, Clementine and Pumpkin Seed Conserve
- 3 Clementine
- 1 1/4 cups sugar
- 1 cup water
- One 12-ounce bag fresh cranberries
- 1/2 cup roasted pumpkin seeds (see note below how to roast seeds)
- In a medium saucepan, cover the Clementine with water. Bring to a simmer and cook over moderately high heat until the skin softens, about 8 minutes. Drain and let stand until cool enough to handle. Coarsely chop the whole Clementine and discard any seeds. Wipe out the saucepan.
- In the same saucepan, combine the chopped Clementine with the sugar and water. Bring to a simmer and cook over moderate heat until the Clementine peel is sweet, about 30 minutes. Add the cranberries and cook over moderately high heat until they burst, about 6 minutes.
- Put into a bowl and refrigerate until chilled, about 3 hours.
- Fold in the pumpkin seeds just before serving.
Make Ahead The conserve can be refrigerated for up to 2 weeks however, don’t put the seeds in till just before serving.
Note: To roast seeds, place seeds in a large sauté pan so there’s only one layer and cook over medium heat, shaking and stirring oven, till seeds brown and pop (anywhere from 5 to 10 minutes). They are best done right before using; however, you can store in a tight container for a day or so.
Compote of Ruby Cranberries with Sun-Dried Cherries(serves 6)
I love this recipe because it has a zing to it
- 2/3 C. dark brown sugar
- 12 oz. fresh or thawed cranberries
- 4 oz. sun-dried cherries
- 12 whole black peppers
- 1 C. water
- A pinch of salt
- In a medium-size heavy saucepan put 1 C. water, brown sugar, a pinch of salt and 12 whole pepper corns.
- Bring to a boil; add cranberries and cherries and return to a boil.
- Reduce heat and cook over medium heat for 10 minutes or until the cranberries have popped and the sauce has thickened.
- Cool to room temp, cover and refrigerate till cold.
Make Ahead The compote can be refrigerated for up to 2 weeks.