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Enjoying Cranberries
All Year Long
BY DANA JACOBI
FOR THE AMERICAN INSTITUTE FOR CANCER RESEARCH |
During the
chilly months I usually focus on roast chicken or turkey, or
baked salmon. They feed me well while enveloping my home with
wonderful aromas.
I usually keep
on hand condiments that go well with these simple dishes. Once
frozen cranberries came on the scene, making them available long
after the holidays are over, I make sure that at least one of
my homemade relishes or chutneys accompanies the entrée.
In addition
to using cranberries in condiments, I include them in other dishes
as well. Especially in the middle of winter, when really great
looking salad veggies are at a premium, cooked cranberries add
some sparkle as well as tangy flavor. You can also make a vinaigrette
using cranberry concentrate in place of vinegar.
Cranberries
also work well in side dishes. To create a beautiful and elegant
dish, try simmering little pearl onions in apple cider along
with fresh or frozen cranberries and a splash of balsamic vinegar.
Cooked berries can also be folded into a dish using a base of
rice, quinoa, or barley.
For a new twist
on the classic baked apple dessert, scoop out a hollow in a big
Rome apple. Into the scooped-out cavity, stuff some dried cranberries
along with golden raisins, chopped dates and candied ginger before
baking.
For the following
relish, I give the classic combination of cranberries and orange
a new twist by adding pomegranate and apples. Also tart and tangy,
the flavor of pomegranate harmonizes nicely with cranberries,
while diced apples and cider add sweetness so that you can enjoy
this assertive relish while using less sugar. (If you can’t
find pomegranate concentrate, which is available in many markets,
use juice instead.)
The pectin
in apples also helps this Pomegranate Cranberry Relish thicken
naturally. Finally, the warm flavor of cardamom makes a nice
change from the usual cinnamon and cloves.
Pomegranate
Cranberry Relish - Makes 2 cups or 8 servings.
1 large navel
orange
1/2 cup apple cider or juice
1/2 cup lightly packed brown sugar
1 (12-ounce) bag fresh or frozen cranberries
2 Tbsp. pomegranate concentrate or juice
1/2 tsp. ground cardamom
Cut away the rind and white pith of the orange. Separate segments
of the orange and remove seeds. Set the orange aside.
In a deep saucepan,
combine the apple juice and sugar. Set the pot over medium high
heat and cook until the sugar dissolves. Add the cranberries,
orange and juice, pomegranate concentrate, and cardamom. Reduce
the heat and simmer until the berries have popped and the relish
resemble the canned, whole berry kind, 12 to 15 minutes, stirring
occasionally. Transfer the relish to a bowl and cool to room
temperature. Soupy when hot, the relish will thicken as it cools.
Covered in the refrigerator, this relish keeps for a week.
Per serving: 97 calories, 0 g.
total fat (0 g. saturated fat), 25 g. carbohydrate, 0 g. protein,
2 g. dietary fiber, 8 mg. sodium.
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