Recipes for Shabbat

Cranberries

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 cranberries.

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 dressings.

APRICOT CRANBERRY SAUCE (pareve)

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.

CRANBERRY MUFFINS (dairy)

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)

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)

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 6.

CRANBERRY COLESLAW (pareve)

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 ONIONS (pareve)

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)

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.

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.