Colonial history records do not give us much information about the discovery of cranberries. One could say cranberries crept in the back door somewhere along the line. No matter how or when cranberries were added to festive turkey dinners, now Americans can’t imagine Thanksgiving without them.
Fresh cranberries are high in vitamin C and full of antioxidants. They are found in the produce section and packaged in 12-ounce plastic bags. Store them in the bag in a refrigerator for up to two months or a freezer for a year. Wash and pick them over and discard discolored or shriveled berries before using.
This year, why not add a new cranberry dish for Thanksgiving—but keep the traditional ones for nostalgic sake.
Bon appétit!
Cranberry Corn Bread Stuffing(Enough for a 12-pound turkey)4 to 5 tablespoons unsalted butter, or olive oil, or more as needed
1 large onion, chopped
3 stalks celery with leaves, chopped
3 large cloves garlic, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 tablespoons chopped fresh flat leaf parsley
Sea salt to taste
Freshly ground pepper to taste
2 cups fresh cranberries, washed, drained, and picked over
2 cups firm red apples, unpeeled, cored and cut into 1/2-inch cubes
8 generous cups of 1/2-inch cubed corn bread
About 2 to 3 cups chicken stock or more as neededTo prepare:In a large skillet over moderate heat, melt the butter, add onion and celery and sauté until beginning to soften.
Add garlic, fresh herbs, salt and pepper and sauté until soft and translucent, about seven minutes.
Add cranberries and apple, sauté briefly, stirring well.
Add cornbread and mix well.
Taste and adjust the seasonings.
Transfer the mixture to a mixing bowl and cool to room temperature. Can be done ahead and refrigerated.
Bring stuffing to room temperature before baking.
Add just enough stock until the cornbread mixture holds its shape in a spoon.
Either stuf the turkey or transfer to a baking dish and bake at 400 degrees F in oven until hot or the turkey is cooked. CRANBERRY, PECAN, AND COCONUT BARS(Yields 18 bars)Cooking spray
9 graham crackers, broken into large pieces
3/4 cup pecans roasted and chopped
1/2 cup plus 3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled
2 cups fresh cranberries, washed, picked over, and well drained
1/4 cup fresh orange juice
1/4 cup unsweetened coconut flakes, broken up
1 1/2 ounces bittersweet chocolate, chopped, or 1/4 cup dark chocolate chipsTo prepare:Preheat oven to 350 degrees F.
Coat an 8-inch square baking pan with cooking spray or brush with oil and line bottom and sides with parchment paper—overhang is OK—and oil the paper.
Working in the food processor fitted with the stainless steel blade, add crackers, 1/4 cup pecans, and three tablespoons sugar and pulse until finely ground.
Add butter and pulse until the mixture is crumbly.
Transfer the crumbs to the prepared pan and press them into an even layer.
Bake until the edges are golden brown and the center is dry, about 12 to 15 minutes. Let cool on a rack for five minutes.
Meanwhile, combine cranberries, orange juice, and remaining sugar in a saucepan over moderate-high heat.
Bring to a boil, stirring occasionally, until mixture is reduced to one cup, about eight to 10 minutes.
Taste and adjust the sweetness.
Spread berries over the crust, scatter coconut and remaining pecans on top and gently press them into the cranberries.
Evenly press chocolate on top.
Bake until the filling starts to bubble in the center and the coconut is golden, about 15 to 20 minutes.
Remove from oven, cool completely in the pan on a wire rack.
With the edges of the paper, lift out the bars.
Using a thin sharp knife cut into even-sized bars.CRANBERRY SALSA(Serves 6)1, 12-ounce bag fresh cranberries, washed, picked over and drained
3/4 cup pure Grade B maple syrup or more if desired
1/2 cup orange juice
1 small sweet onion, finely diced
1/3 cup finely chopped fresh cilantro
1 large jalapeño, minced and seeded
1 lime, zest grated
About 2 tablespoons fresh lime juice
About 1/2 teaspoon kosher salt
Cayenne pepper, to tasteTo prepare:In a nonreactive saucepan over moderate-high heat, add cranberries, syrup, and orange juice to a boil.
Reduce the heat to medium and cook until the cranberries start to pop, about five minutes.
Taste and adjust the sweetness.
Drain, reserving the liquid, and transfer cranberries to a bowl and cool completely, about 35 to 45 minutes.
When cranberries are cool, add onion, cilantro, jalapeño, lime zest and juice, salt, and cayenne pepper and mix well.
Add just enough cooking liquid, about one to two tablespoons, to bind the sauce together.
Can be made ahead, covered and refrigerated.
Serve room temperature or chilled.
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