Tag Archives: cranberries

Cranberry Apple Chutney

27 Sunday Nov 2011

Posted by in Sauce, Vegan, Vegetarian

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What a tasty change from traditional cranberry sauce! This recipe combine tart cranberries with sweet apples and savory Indian spices. If you want something different to pair with meat, try this delicious chutney. For a very unique Thanksgiving dinner, try this chutney with Tandoori Turkey.

Recipe adapted from Epicurious.com.

INGREDIENTS

  • 4 medium apples
  • 1 medium onion
  • 1 cup packed dark brown sugar, divided
  • 1 cup fresh orange juice, divided
  • 3 tablespoons unsalted butter, melted
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 lb fresh or frozen cranberries (2 cups), thawed if frozen
DIRECTIONS
  1. Put oven rack in upper third of oven and preheat oven to 400°F.
  2. Peel, halve, and core apples, then cut into 3/4-inch cubes. Stir together 2/3 cup brown sugar, 1/2 cup orange juice and remaining ingredients except cranberries in a 13- by 9-inch glass baking dish and spread in an even layer.
  3. Roast apple mixture, stirring occasionally, 1 hour. Remove dish from oven and stir in cranberries, then continue roasting until cranberries are softened and most of liquid is absorbed, about 20 minutes.
  4. Stir in remaining 1/3 cup brown sugar and 1/2 cup orange juice (add more sugar to taste, if you prefer a sweeter chutney, and more orange juice if the chutney is too thick).
  5. Coarsely chop the chutney, to further meld the flavors.
  6. Serve chutney warm or at room temperature.
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Butternut Squash, White Bean & Winter Greens Ragout

12 Saturday Dec 2009

Posted by in Dinner, Entree, Lunch, Recipe, Vegetarian

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This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

  • 1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)
  • 4 tbsp extra virgin olive oil, divided
  • 2 tbsp maple syrup
  • 2 1/2 tsp cider vinegar, divided
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 large leeks, white and green parts only (or one large vidalia onion)
  • 4-6 large garlic cloves, minced
  • 2 tsp dried rosemary
  • 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 large bunch of winter greens (such as kale, bok choy, collard greens, swiss chard)
  • 2-4 oz freshly grated Parmigano-Reggiano cheese (about 1/2 to 1 cup)
  • 1/3 cup dried cranberries

DIRECTIONS

  1. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)
  2. Spread squash cubes (and additional vegetables that you are roasting) out on a large baking pan. In small bowl, combine 2 tbsp extra virgin olive oil, syrup, 1 teaspoon vinegar, kosher salt, and 1/2 teaspoon black pepper. Pour mixture over squash and toss to coat evenly. Roast, tossing occasionally (every 10 minutes), until squash (and other vegetables) are very tender and caramelized at edges, about 30 minutes.
  3. In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.
  4. Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.

Cranberry-Apple Streusel Crisp

27 Friday Nov 2009

Posted by in Dessert, Recipe, Vegetarian

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This delicious variation of apple crisp combines the sweetness of local fall apples with the tartness of New England fresh cranberries. Serve crisp hot, room temperature, or cold with a couple scoops of vanilla bean ice cream. Recipe adapted from Fine Cooking (click here for the original recipe). (* Indicates CSA vegetable.)

INGREDIENTS

For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped lightly toasted walnuts
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the filling

  • 5 medium tart baking apples (or a mixture of CSA apples)*
  • 6 oz. fresh cranberries (1-3/4 cups)
  • 3/4 cup plus 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) all-purpose flour
  • 1/4 tsp ground ginger
  • 1/2 tsp ground cinnamon

DIRECTIONS

  1. Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.
  2. Make the streusel. In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.
  3. Make the filling. Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, and cinnamon. Toss in the cranberry mixture and apples.
  4. Mound the filling into a 8X8″ baking dish. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  5. Put the crisp on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 50-60 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  6. Transfer to a rack and cool completely before serving. Serve with vanilla ice cream.

Cranberry Salad

27 Friday Nov 2009

Posted by in Recipe, Side

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I’ve had this every Thanksgiving for as long as I can remember – a classic mid-west American cranberry dish. I went to Whole Foods looking for all natural gelatin, but decided instead to use real Jell-O. After all, how often do I really use ingredients that aren’t exactly “real”. Next year I may try using the all natural gelatin.

INGREDIENTS

  • 1 (3 1/2 oz) can pineapple tidbits (or 1/2 (16 oz) can, chunks, chopped)
  • 2 (3 0z) packages, cherry flavored gelatin
  • 1 cup cold water
  • 1 lb. can whole berry cranberry sauce (such as Whole Foods 365 Organic)
  • 1 cup celery, finely chopped
  • 1/2 cup pecans, chopped

DIRECTIONS

  1. Drain pineapple, reserving liquid.
  2. Add enough water to reserved pineapple liquid to make 1 cup. Bring to a boil and dissolve gelatin in hot liquid. Add 1 cup cold water.
  3. Chill until thick but not set (about 30 minutes). Stir in cranberry sauce, pineapple, celery and nuts. Pour into a serving dish.
  4. Chill until firm.