Archive for the ‘Cranberry’ Category

Cranberry: Fresh Cranberry Chocolate Scones

Sunday, November 21st, 2010

This time of year I take advantage of the access to fresh cranberries by subbing them for the dried or jellied versions when possible. This recipe for fresh cranberry chocolate scones is an adaptation of my standard scone recipe that I usually use with dried fruit – currants, golden raisins, cherries, or dried cranberries.

Scones originate with the culinary fare of Scotland, Ireland and England and are linked to the Welsh tradition of cooking small yeast cakes on bake stones and griddles.

Although scones are not a part of the usual Thanksgiving fare, they certainly are lovely with a cup of tea or coffee any time of day.

Did I mention that traditionally scones are not laden with lots of sugar? For American taste buds, think more about the sweetness of a biscuit rather than those sweet, frosting covered scones found at the market and coffee shops.

Originally, scones were made with oats, shaped into a large round that was cut into wedges. More often these days, classic scones are made with flour and use currants or raisins and are eaten plain or smeared with clotted cream or preserves.

This version capitalizes on fresh, tart cranberries and also calls for chocolate – a combo I adore. I eat them plain – no extra cream, preserves or butter.

One other fact I must mention, scones are best when freshly baked. The recipe below makes a dozen or 14 wedges. If you want to freeze some to bake later, see the instructions about flash-freezing below.

Tidbits on Cranberries:

  1. Cranberries are closely related to blueberries, lingonberries and cowberries.
  2. Cranberries are tested for firmness by their bounce, which explains why they are also referred to as “bounceberries.” Those that do not bounce are discarded.
  3. Cranberries stay fresh longer than other berries because they have a waxy skin.

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Cranberry: Ginger Cranberry Ketchup

Thursday, November 18th, 2010

cinnamon ginger orange cranberry sauce ketsup

Cranberries are “the” Thanksgiving berry, even though it’s unclear that they were part of the 1621 feast shared by Native Americans and pilgrims.

The meal is believed to have included wheat, corn, barley, waterfowl, deer, fish, and wild turkey. It is certain, however, that long before white settlers arrived, Native Americans had been cultivating cranberries (and other berries) for food. So, it’s possible some of those crimson berries made an appearance.

Nonetheless, cranberries are requisite today at Thanksgiving. During this time of year – cranberries are coincidentally at their peak (October through December).

No qualms from me. I like food that’s tart and bitter and I’m a big fan of cranberries – fresh, cooked, dried and juiced. Since the 19th century, the berries have found their way in desserts, sauces, jellies, preserves and ketchup.

Yes, cranberry ketchup. This interesting tidbit caught my attention too. Apparently, it’s one of the more popular non-tomato based ketchups.

My recipe for ginger cranberry ketchup is not just novel. It’ll be a staple year-round – for your turkey sandwiches , turkey burgers, chicken and turkey tacos, etc. It has both sweet and sour notes and a little kick, if you choose to add chile. It’s easy to make and the spice blend is open to your own twist: nutmeg, cumin, and Chinese five spice.

The extra bonus here over cranberry sauce is that the vinegar in the recipe not only gives it some twang but it extends its shelf life. It’ll keep for about a month with refrigeration.

Tidbits on Cranberries:

  1. Cooking: When cooking cranberries, add sugar after they have popped to avoid tough berries.
  2. Buying: Select cranberries that are firm not shriveled or discolored. Stock up on fresh cranberries while in season (October through December).
  3. Storing: Fresh cranberries can be refrigerated for up to four weeks; frozen in plastic bags for nine months to a year. Do not wash them before storing.

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