January -- Cranberries

Cranberries are a major commercial crop in the states of Massachusetts, New Jersey, Oregon, Washington, and Wisconsin.  They are also grown in several Canadian provinces.  Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color.  Fresh cranberries are hard, sour, and bitter so 95% of cranberries are processed to make cranberry juice and sauce.  They are also sold dried and sweetened.  

Raw cranberries have moderate levels of vitamin C, dietary fiber and the mineral Manganese.  One of the most widely known benefits of cranberry consumption is the possible protection against urinary tract infections. It is thought that the proanthocyanidins that exist in cranberries prevent bacteria from clinging to the urinary tract, which in turn makes it harder for UTIs to occur. Proanthocyanidins are strongest in raw cranberries and unsweetened cranberry juice.  A lesser known health benefit of cranberries is their contribution to oral health. The proanthocyanidins  help keep certain bad oral bacteria — which causes cavities and gingivitis — from forming in our mouths. Additionally, cranberries help improve the integrity of gum tissue.
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Fresh cranberries can be frozen at home and will keep up to nine months in the freezer.  They can be used directly in recipes without thawing.  Cranberries have been traditionally associated with the holidays of Thanksgiving and Christmas.  There are many ways to incorporate them into foods that are consumed all year long.

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Classic Cranberry Salad  (southernliving.com)

Ingredients:

• 4 cups fresh or frozen cranberries (14oz)
• ¾ cup packed light brown sugar
• ½ cup fresh orange juice (from 2 oranges)
• 1 cup peeled and chopped Bartlett pears (about 2 small pears)
• 1 cup chopped fresh pineapple (from 1 pineapple)
• ½ cup thinly sliced celery (from 2 stalks)
• ½ cup chopped toasted pecans

Directions:
Bring the cranberries, brown sugar, and orange juice to a boil in a large saucepan over medium-high, stirring often.  Reduce heat to medium-low, and simmer.  Stirring occasionally, until cranberries pop and mixture thickens, 12 to 15 minutes.  Remove from heat, and cool to room temperature, about 30 minutes.
Stir in the Bartlett pears, pineapple, celery, and pecans.  Transfer to a serving bowl; cover and chill salad 4-24 hours.  
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Pan-Seared Brussels Sprouts with Cranberries & Pecans  (rachelschultz.com)

Ingredients:

• 1 lb brussels sprouts, de-stemmed and halved
• ½ cup dried cranberries
• ⅓ cup gorgonzola cheese, crumbled
• ½ cup pecans
• ½ cup barley
• 1 Tbsp maple syrup
• 1 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• Salt and pepper to taste

Directions:

1. Prepare barley according to package instructions.
2. Heat brussels sprouts and olive oil in a skillet over medium heat.  Season with salt & pepper.  Cook for 7-9 minutes.
3. Add balsamic vinegar and maple syrup.  Stir to coat and remove from heat.
4. Toss barley, sprouts, cranberries, and pecans in a large bowl.
5. Top with gorgonzola.

Serves 3-4

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Cranberry Apple Crisp   (tasteofhome.com)

Ingredients:

• 3 cups chopped peeled tart apples
• 2 cups fresh or frozen cranberries
• ¾ to 1 cup sugar
• 3 Tbsp all purpose flour

Topping:

• 1 ½ cups quick-cooking oats
• ½ cup all purpose flour
• ½ cup packed brown sugar
• ½ cup butter, melted (can also use vegan butter)
• ½ cup chopped pecans or walnuts

Directions:
Combine apples, cranberries, sugar and flour.  Pour into a greated 11X7 inch baking dish.  In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.  Bake at 350 degrees for 50-55 minutes or until tender.  
Serves: 6-8

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Pear Cranberry Upside Down Cake   (native food celebration cookbook)

Ingredients:

• ½ cup brown sugar
• ¼ cup vegan margarine
• ½ cup pecan halves
• 4 whole Bartlett pears
• 2 Tbsp vegan margarine
• 2 cups fresh cranberries
• 1 12 cups unbleached flour
• 2 12 tsp baking powder
• ½ sea salt
• ⅓ cup safflower or sunflower oil
• ¾ cup organic sugar
• 7 oz silken tofu, firm
• ½ cup orange juice
• 1 whole orange zested
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mash brown sugar and margarine into the bottom of an 8x8 or 9" round baking pan.
3. Place pecan halves randomly on bottom.
4. Peel pears, slice in quarter and remove core, then slice into eighths.
5. Heat 2 Tbsp of vegan margarine in skillet and saute skin side up for 1 to 2 minutes on each side.
6. Arrange sauteed pears on bottom of baking dish.
7. Pour cranberries evenly over top of pears and make sure to fill the gaps between pear slices with cranberries.
8. In a bowl, mix together the flour, baking powder and salt.
9. Puree the rest of the ingredients in a blender.
10. Mix liquid into dry ingredients and spoon batter evenly over parts.
11. Bake for 35 to 40 minutes.
12. Let cool, then invert on serving plate and gently tap to loosen cake.

Serves: 8

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Cranberry Oatmeal Cookies  (tasteofhome.com)

Ingredients:

• 1 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp baking soda
• 2 cups quick-cooking oats
• 1 cup raisins
• 1 cup coarsely chopped fresh or frozen cranberries
• 1 Tbsp grated orange peel
• 1 package (10 to 12 oz) white baking chips

1. In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, salt and baking soda; add to the creamed mixture.  Stir in the oats, raisins, cranberries and orange peel.  Stir in baking chips.
   
2. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets.  Bake at 375 degrees for 10-12 minutes or until the edges are lightly browned.  Cool on wire racks.  Yield: 6 dozen.
   

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