This time of year apples are not the only red fruit flooding my kitchen. Cranberries should be flowing into your markets throughout the next few months. In Wisconsin cranberries are big business. Wisconsin produces more cranberries than any other state in the nation and produces more than half of the entire world's supply of the berry. We have entire festivals devoted to the bouncing berry. Since these are super super simple to preserve I brought home a five pound box this year.
Cranberries require no special preparation. Simply remove any stems or leaves. DO NOT WASH! Fill container of your choice and transfer to freezer. That's it, done! If you buy in bulk like I did, 2 1/2 to 3 cups equals about 12 ounces of berries. If your berries are already packaged, just throw the whole thing in the freezer. Thaw and wash prior to using in recipes.
A few of my favorites:
CRANBERRY WALNUT PIE
INGREDIENTSFilling:
2 1/2 cups raw cranberries
1/2 cup brown sugar
1/2 cup chopped walnuts
2-3 Tbsp. melted butter
Topping:
1 cup white sugar
2 eggs
2/3 cup butter melted
1 cup flour
INSTRUCTIONS
Put cranberries in an unbaked 9-inch pie shell.
Mis brown sugar, walnuts, and butter together.
Sprinkle over cranberries.
Beat topping ingredients together to blend well.
Pour over cranberry mixture.
Bake for 45 minutes at 350 degrees, or until golden brown.
Do not over bake!
CRANBERRY RELISH- 2 cups washed raw cranberries
- 2 skinned and cored apples
- 1 large, whole (peel on) seedless orange, cut into sections
- 2 cups granulated sugar
1. Set up grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you do not have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you will end up with mush).
2. Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.
Makes about 3 cups.
CRANBERRY-ORANGE CREAM SCONES
2 cups flour (plus 1/4 cup for kneading dough)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 butter
1/4 cup sugar
2 eggs
1/2 cup plus 2 tablespoons heavy cream
1 tablespoon grated orange zest
1 cup cranberries
1/4 cup sugar
1. Set the oven rack in the middle position. Preheat the oven to 425 degrees. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray.
2. Sift together flour, baking powder, salt, and cinnamon.
3. Cream butter and sugar in a medium bowl. Combine eggs and 1/2 cup of the heavy cream and add to butter mixture. Add grated orange zest. Add sifted dry ingredients and stir until a soft dough begins to form. Incorporate berries into dough with your fingers.
4. Place dough on a generously floured surface. Knead gently five times, turning corners of dough toward the center. Pat dough into a 1/2-inch thick circle. Using a floured knife, cut dough into 12 equal wedges. Using a floured wide spatula, transfer each wedge to baking sheet. Brush wedges with the remaining heavy cream and sprinkle with sugar. Bake 12 to 15 minutes, or until tops of scones are lightly brown and bottoms are golden brown. Place baking sheet on a rack and cool about 10 minutes. Serve scones warm with butter and jam. They are best when eaten the day they are made.
2. Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3. Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator.
Makes about 3 cups.
CRANBERRY-ORANGE CREAM SCONES2 cups flour (plus 1/4 cup for kneading dough)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 butter
1/4 cup sugar
2 eggs
1/2 cup plus 2 tablespoons heavy cream
1 tablespoon grated orange zest
1 cup cranberries
1/4 cup sugar
1. Set the oven rack in the middle position. Preheat the oven to 425 degrees. Cover a 14-inch by 16-inch baking sheet with foil, shiny side up. Coat the foil with vegetable spray.
2. Sift together flour, baking powder, salt, and cinnamon.
3. Cream butter and sugar in a medium bowl. Combine eggs and 1/2 cup of the heavy cream and add to butter mixture. Add grated orange zest. Add sifted dry ingredients and stir until a soft dough begins to form. Incorporate berries into dough with your fingers.
4. Place dough on a generously floured surface. Knead gently five times, turning corners of dough toward the center. Pat dough into a 1/2-inch thick circle. Using a floured knife, cut dough into 12 equal wedges. Using a floured wide spatula, transfer each wedge to baking sheet. Brush wedges with the remaining heavy cream and sprinkle with sugar. Bake 12 to 15 minutes, or until tops of scones are lightly brown and bottoms are golden brown. Place baking sheet on a rack and cool about 10 minutes. Serve scones warm with butter and jam. They are best when eaten the day they are made.
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1 comment:
Looks delicious. There is no such thing as local cranberries here (California) so we make do with pomegranates instead. Still yummy.
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