Dried or frozen
cranberries require a reliable kosher certification.
Fresh cranberries are available from
September to December. Although the fresh cranberry season is short,
cranberries do freeze well. Simply wrap the package in a plastic bag and
freeze up to one year. Do not wash the berries before freezing. To use your
frozen cranberries, rinse them and use as for fresh. Do not thaw first!
Fresh or frozen cranberries are very high in Vitamin C and drinking
cranberry juice can help in the treatment of bladder infections.
When you open your package of fresh cranberries, throw out any shriveled or
discolored berries. They should then be wrapped tight and stored in the
refrigerator. Cranberries are extremely tart and they are usually combined
with another fruit when cooking or processing. 1 (12-ounce) bag of
cranberries equals 3 cups whole cranberries, or 2 1/2 cups finely chopped
The only problem I have with cranberries is trying to figure out what to do
with the all the remaining cranberries that don’t make it into the sauce.
I’ve collected quite a few recipes to use up the leftover berries and I’m
happy to share.
One final note. If the only kinds of cranberries you like are dried
cranberries the good news is that they can be substituted in almost any
recipe that calls for raisins. they are colorful, nutritious, and delicious.
They are great in spreads, breads, cakes, muffins, cookies, salads, and
APRICOT CRANBERRY SAUCE (pareve)
|2/3 cup dried
1 cup apricot preserves
1 cup water
chopped fresh or frozen cranberries
1 tablespoon lemon juice
In small saucepan, place apricots and
enough water to cover by 1/2 inch;
heat to simmer and cook, uncovered 15 to 20 minutes and the apricots are
tender. Transfer apricots with liquid to blender and puree. Return the
apricot puree to same saucepan. Add the preserves and cranberries and heat
over low heat. Cook, stirring to melt preserves and blend mixture. Remove
from heat, stir in lemon juice and serve. Makes 1 1/2 cups. This recipe can
be doubled or tripled.
|1/4 cup butter or
1 1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
|1 egg, beaten
1/2 cup milk
1 cup fresh cranberries, coarsely chopped
2 tablespoon sugar
1/4 teaspoons cinnamon
Preheat oven to 375. Generously butter a
12 cup muffin pan. In a bowl combine the 2 tablespoons sugar with cinnamon
and set it aside.
In a medium mixing bowl, with a fork, thoroughly stir together the flour,
baking powder, salt and sugar. In a small
mixing bowl combine the egg, milk and melted butter. Mix to combine. Add the
liquid mixture to the flour mixture; stir quickly and lightly just to
combine, DO NOT OVERMIX. Add the cranberries; lightly stir in; do not beat.
Spoon the batter into prepared muffin-pan cups, filling each slightly more
than half full. Sprinkle 1/2 teaspoon cinnamon-sugar over batter in each
cup. Bake for 20 to 25 minutes, until golden brown and a cake tester
inserted in the center comes out clean. Makes 12.
CRANBERRY CHICKEN (meat)
|2 cups fresh or frozen
1/4 cup margarine
3 lbs. chicken thighs (or breasts)
2 tablespoons margarine
1/2 cup chopped onion
|1/2 cup water
2/3 cup ketchup
1/2 cup brown sugar
2 tablespoon vinegar
1 teaspoon dry mustard
Preheat oven to 375. In roasting pan,
melt the 1/4 cup margarine. Place the chicken, skin side down in the pan and
bake for 30 minutes. · While chicken is baking, In a skillet sauté the onion
in 2 tablespoons margarine until soft. Stir in the water, cranberries,
ketchup, brown sugar, vinegar and mustard and bring the mixture to a boil
and simmer 15 minutes uncovered. Spoon over chicken and bake 30 minutes
longer or until the chicken is done, turning it several times. · Serves 6.
CRANBERRY CRISP (pareve)
|3 cups fresh or frozen
cranberries, rinsed and drained
2 medium pears, peeled, cored, and sliced
1 medium apple, peeled, cored, and sliced
1/2 cup granulated sugar
|2 tsp cinnamon
2/3 cup quick-cooking oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup chopped walnuts
3 tbsp butter or margarine
Preheat oven to 350. In a medium bowl
combine the cranberries, pears, apple, granulated sugar, and 1 teaspoon of
the cinnamon. Grease a 6 cup casserole dish. Transfer the fruit mixture the
prepared dish and set is aside.· In a small bowl, combine the oats, flour,
brown sugar, walnuts, butter, and remaining 1 teaspoon cinnamon. Work the
mixture together with a pastry blender or two knives until mixture is
crumbly. Sprinkle the topping evenly over the fruit mixture. Bake until
bubbling, about 45 minutes. Allow to cool slightly, but serve warm. · Serves
CRANBERRY COLESLAW (pareve)
A Note about Cabbage
Detach the loose leaves (“wrapper leaves”) and discard.
2. Core the cabbage and split the head in half, allowing
the leaves to be peeled away more easily.
the three outermost layers (approximately six leaves, not
including wrapper leaves) off the head.
4. Carefully check these six leaves. The most practical
way to check is to hold the leaf above direct light.
Because the leaf is translucent and the bugs are not, the
bugs are accentuated and easily detected. Check both sides
of each leaf.
5. if no
insects are found on these six leaves, then they and the
remaining leaves of the head may be used without further
checking. It is recommended that the remaining leaves be
washed before use.
6. If three or more insects are found on the first six
leaves, the remaining leaves must be thoroughly washed and
checked prior to use.
|1/4 cup shredded
1/4 cup sweetened dried cranberries
1 tablespoon honey
1 teaspoon celery seed
|1/4 cup mayonnaise
1 teaspoon vinegar
3 cups finely shredded cabbage
Salt to taste
In a large bowl combine all the
ingredients and toss to combine. Refrigerate at least 4 hours but you can
make it a day ahead of time. Serves 4. This recipe can be doubled or tripled.
CRANBERRY SAUCE WITH CARAMELIZED
2 medium red onions (about 1 pound), each cut into 4 wedges, then
|1 bag (12 ounces)
cranberries (3 cups)
3/4 cup packed light brown sugar
2 tablespoons balsamic vinegar
1/4 teaspoon salt
In nonstick 12-inch skillet, melt
margarine over medium heat. Add onions, and cook 15 to 20 minutes or until
onions are dark brown and tender, stirring occasionally. Increase heat to
medium-high. Stir in cranberries, sugar, vinegar, salt, and 1 cup water;
heat to boiling. Reduce heat to medium and cook, uncovered, 12 to 15 minutes
or until most cranberries pop and mixture thickens slightly, stirring
occasionally. Spoon sauce into serving bowl; cover and refrigerate until
well chilled, at least 3 hours. Sauce can be made up to 4 days ahead and
stored, covered, in the refrigerator. Makes 3 cups.
CRANBERRY AND WILD RICE DRESSING (pareve)
|6 cups stale bread,
3 cups cooked wild rice
1 can sliced water chestnuts
1/2 cup dried cranberries
|1/4 cup dried
apricots, (cut small)
1/4 cup dried prunes (cut small)
2 cups apple cider
1 or 2 teaspoon sage
Preheat oven to 350. Grease a large
casserole dish and set it aside. In a large bowl combine 1 cup cider with
the cubed bread, let sit until bread is soft. Mix in the remaining
ingredients and mix well. And spoon the dressing put into the prepared
casserole, Bake for 45 minutes, or until brown, enjoy. Serves 8 to 10.
COUSCOUS WITH CRANBERRIES, PINENUTS AND MINT (pareve or meat)
Serve as a delicious side dish with lamb, poultry, or fish.
|1 12 oz. package
1 14 oz. can chicken or vegetable broth
Pinch of salt
3 tablespoons walnut, almond or olive oil
|1 teaspoon fresh lemon
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves
Cook the couscous according to the
package directions, using broth if you prefer instead of water. Add a pinch
of salt to the broth. While the couscous is cooking, roast the pine nuts in
a very low (250° F) oven for 10 minutes or until lightly browned. Wash and
finely chop the mint leaves. When the couscous has finished cooking, drain
any excess liquid. If more liquid is needed to cook the couscous, add water,
a little at a time. Pour the couscous into a serving bowl. Add the oil and
the lemon juice. Stir well to coat all the grains. Add the cranberries, pine
nuts and mint leaves. Stir to combine all the ingredients. Serve
immediately. Serves 6.
Recipe courtesy of Spinner Publications, Cranberry Cooking for All Seasons.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
© Eileen Goltz 2004