NOVEMBER 19, 2009 ISSUE
Mountain Living
Color Thanksgiving with Cranberries
Cranberry bowls decorate Thanksgiving tables.
Cranberries still come to our grocery stores just during a few months of the year. Although most of the foods we eat are there every day, even if they have to travel thousands of miles, cranberries have always been part of today's trendy seasonal eating.
In addition to the old fashioned notion that you should eat fall foods in the autumn, fresh cranberries add incredible color and flavor to your holiday table. Begin by planning to use some of them to decorate that table. Place large mounds of the glossy red fruits into big bowls or small piles onto glass plates. The table will come alive and, if you use your silver on Thanksgiving, the berries will be reflected all over.
If you don't have the family silver, or you didn't have time to polish it this year, place the bright red berries onto mirror tiles. These tiles are available at the hardware store and, once again, will reflect the berries all over the table. Add some tiny pumpkins for Thanksgiving or flickering candles and evergreens for Christmas. The tiles will save your tablecloth from the juice of a squished berry, which can be a difficult stain to remove.
I suppose you could gather up the decorative berries, wash well and cook with them, but easier and better to let the birds have their feast. You can add fresh cranberries to your tray bird feeders or sprinkle them around the garden. Another classic is to string them, using heavy thread and a big needle, to decorate trees and greenery inside and out. You can add popcorn to the strings for the pretty white contrasting color and because that gives your 'stringers' something to eat while they work.
Use more cranberries to add a little color and tang to your stuffing. Chop them into large pieces and add before baking for a burst of flavor that will be a nice surprise whether you use cornbread or toasted bread cubes.
Finally, be sure to include a glistening cranberry sauce so that everyone can add a dab to his or her favorite holiday dishes. In addition to the classic sauce consider adding a cranberry mustard. Northern Italian cooks understand that their “mostardas” bring out the flavor of roasted meats and poultry. You can make this classic sauce with chunks or whole fruits or berries, like the Cranberry Mostarda that is equally good on freshly roasted turkey, a ham sandwich or served with sharp cheddar and crackers. Make it several days before the holiday so the flavors can blend and you can check one more thing off of your list.
Cranberry Mostarda
This spicy condiment will bring your Thanksgiving turkey and ham to life. It is also good with roast beef, fabulous with pork and is traditionally served with flavorful cheeses. Although it takes only a couple of minutes of prep time you do need to allow for simmering and cooling. The mustard stores well for days so this is something you can make well ahead of the big day. It is mildly hot from the mustard and adding the fresh ginger makes it even hotter. The spiciness is mitigated by the fruity sweetness and, to make it even more festive, it is a beautiful rosy color. Plan to serve plenty for the big dinner and, then, use it to make ham and turkey sandwiches not taste like leftovers.
Ingredients:
2 cups water
2 cups sugar
1/2 teaspoon salt
12 ounces fresh cranberries
Optional: 1 or more tablespoons grated fresh ginger
3 tablespoons dry mustard
1/4 cup water
Preparation:
Put the two cups of water, sugar and salt into a saucepan and bring to a boil. While you are waiting, place the cranberries into a colander, run cold water over them and shake off the excess. The berries don't need to be perfect for this recipe but you do want to remove all stems and any berries that have been damaged so much that they don't look good to eat.
When the water and sugar mixture comes to a boil add the cranberries and continue heating until they come back to a simmer. Lower the heat and let simmer, uncovered, for about 15 minutes until all of the berries have popped. For some delightful, low tech, family fun, turn down all of your electronic devices and listen to the subtle pop of a warming cranberry. If you are using the optional fresh ginger now is the time. Peel the brown outside off of the ginger root and grate, using a small microplane grater if you have one.
While the cranberries are simmering, mix the dry mustard and the 1/4 cup of water. If your dry mustard has any lumps in it pass it through a strainer first. It is much easier to get rid of the lumps before you mix it with the water.
After the cranberries have simmered, add the mustard and water mixture and stir well. Continue to simmer, uncovered and over low heat, until the cranberry mustard has thickened. This should take about 30 minutes. Stir frequently, making sure to mix everything well, especially from the bottom of the pan.
You want the mustard to be thick, but it will thicken more as it cools. Remove from the heat, let cool to room temperature, then refrigerate until serving it with roasted turkey or baked ham or cheeses.
Basic Cranberry Sauce
Making real cranberry sauce from real cranberries takes just a few minutes and adds beautiful color and flavor to your holiday table. Make the basic sauce when you want the wonderful cranberry flavor to star, or add tangy citrus or spicy peppers for more kick.
Ingredients:
3/4 cup water
3/4 cup sugar
1/4 teaspoon salt
12 ounces fresh cranberries
Preparation:
Bring the water, sugar and salt to a boil. While you are waiting wash the cranberries, let drain and check for any stems or bad berries. Add the cranberries and simmer for 10 to 15 minutes. It is ready when the cranberries have popped and the sauce has thickened. Chill and serve cold. The sauce keeps well for several days.
Variations: Citrus Cranberry Sauce: Substitute citrus juice for the water and add some of the grated rind, using the colored part only and none of the bitter white part underneath. Try orange juice and grated rind or use grapefruit for a bittersweet tang. You can also use lemon or lime or tangerine. If your family likes their sauces sweet you may want to change the sugar to one cup, especially when you are using the lemon, lime and grapefruit. If you want to add some additional flavor but are serving family members who don't like too much you can use part water and part juice.
Hot Cranberry Sauce: No, don't serve the sauce warm, it should still be chilled but add some spicy hot peppers. Use fresh, finely diced, hot peppers raw, cook thinly sliced peppers with the cranberries or just shake them in some hot pepper sauce. Use a little more than you think your family will enjoy. No, not to torment those wonderful relatives during the holidays, but, because when the heat is combined with the fruit and sugar everyone wants more of it.
To make a comment, ask a question or find out more about sources, contact Amy at amycookehcp@bellsouth.net.
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