812-Lancaster Farming, Saturday, December 19, 1998 Cranberries Pop Up In Unexpected Places LOU ANN GOOD Lancaster Farming Staff LANCASTER (Lancaster Co.) At this time of the year, cranber ries keep popping 14) in both expected and unexpected places. The bright red berries add zest and sparkle to holiday meals and decor. Cranberry Fudge and Cranbeny Mustard Dip might not appeal to your sense of propriety, but parti cipants at a recent workshop were pleasantly surprised how delight ful these unusual dishes tasted. ‘That Cranbeny Mustard Dip is the best dip and I wasn't even going to try it,” said a workshop participant Nancy Wiker, Lancaster County extension agent, prepared a variety of dishes using cranberries, which participants sampled at the Crazy for Cranberries Workshop. A one-half cup serving of cran berries contains only 30 calories and 10 percent of the U.S. Recom mended Daily Allowance of vita min C. The berries are low in sodium and contain fiber and a natural pectin, which means the berries thicken when cooked to make cranberry sauce. Cooking workshops are always a delightful way to gain new recipes. From merely reading recipes, it isn’t possible to predict whether or not you and your guests will like the tastes, but workshops offer taste-testing samples, which requires no expense for the ingre dients and time preparation on your part Plus, you can learn a lot of little tidbits that you wouldn't necessar ily learn otherwise. Did you know that cranberries do no absorb sugar when they are whole? “If the tart taste bothers you in prepared dishes, smash the cran berries a bit before combining with other ingredients,” Wiker said. If you buy cranberries at the beginning of the holiday season, they are usually more economical. Buy extra bags and freeze them for later use. To prevent freezer dehy dration, pop the berries into a zip lock bag or plastic container. When realty to use frozen ber ries, do not thaw because thawed cranberries will soften and lose their crispness. Instead, rinse ber ries with cold water and use immediately. Cranberries arc native to North America. They were one of the first products exported to England after the Pilgrims settled in the new world. Sailors learned to carry cranberries on board because they prevent scurvy. Cranberries grow best in sand dimes. Major cranberry producing states are New Jersey, Wisconsin, and Oregon. Harvesting has changed a lot from those beginning years of hand picking. Today, the growing area is flooded during harvesting and an “eggbeater” machine causes the berries to float for easy collecting. Good berries bounce when dropped, so during processing ber ries are dumped and the good ones bounce into a conveyor belt for easy sorting and packaging. Some other trivia that you may find interesting is that is takes 440 berries to make a pound. If you wondered why there are no true cranberry wines, itis because cran berries do not ferment. You have probably beard that cranberry juice can cure Urinary tract infection. As early as 1923, American scientists found that when people drank cranberry juice, their mine became acidic. Scientists believed the acid pre vented the growth of bacteria. But in the late 19605, researchers found that it was not the acid but fructose (fruit sugar) that prevents bacteria from attaching itself to the lining of the urinary tract You can drink three ounces of cranberry juice daily to prevent a urinary infection, but if you have contracted an infection, start anti botics as soon as possible, accord ing to medical advice. You can also drink 12 to 32 ounces of the juice to Gght off the infection, but it shouldn’t take the place of antibotics. So cranberries are good for your health, tasty, and attractive. Stock up on them and try these recipes presented at the workshop. Clip these recipes for further use. You’re sure to find some new favorites. WILD RICE PILAF WITH DRIED FRUIT AND PINE NUTS 3 tablespoons butter 1 medium onion, diced ‘A cup chopped celery 8-ounces chipped mushrooms, white, or brown Crimini type I cup wild rice cooked in chick en stock 1 cup gourmet brown rice or barley cooked in chicken stock ‘A cup diced dried apricots or dried cranberries ‘A cup toasted pine nuts Freshly ground pepper to taste Cook die rices in stock until ten der according to package directions. In medium frying pan, heat the butter over medium heat and saute onion aftd mushrooms until the onion is deep golden, about 10 minutes. Add the cooked brown and wild rice. Let test 5 minutes. Stir in dried fruit and nuts, adjust seasonings, add extra stock for moisture if needed. Can be used as stuffing or as a side dish. PORK TENDERLOIN WITH CRANBERRY MUSHROOM SAUCE 2 whole port tenderloins Marinade: Vj cup cranberry juice 2 cloves garlic, crushed 1 tablespoon Balsamic vinegar 1 tablespoon Dijon mustard Vh tablespoons olive oil Marinate the pc rk tenderloins in the marinade in the refrigerator in a plastic bag overnight or for several hours. The longer the soak, the bet ter the flavor. Remove tenderloins from the marinade and place on a rack in a shallow pan. Bake in preheated 400 degree oven for2s-30 minutes until the internal temperature reaches 160 degrees. Slice and top with the following sauce: Cranberry Mushroom Sauce: 8-ounces sliced mushrooms 2 cloves garlic, minced 'A cup butter 2 tablespoons A-l Sauce 2 cups cranberry juice 'A cup dried cranberries 1 tablespoon chopped chives Saute mushrooms in garlic but ter. Add the A-l, and simmer together for a few minutes. Add cranberries and juice and simmer to reduce volume. Add the chives just before serving. Serve as a sauce spooned over the sliced ten derloin. This could also be spooned over sliced turkey tender loins or beef or even chicken. If there is leftover sliced meat this adds moisture when reheating. CRANBERRY BISCOTTI 2'A cups flour 1 cup sugar I'A teaspoons baking powder l'/< teaspoons cinnamon ‘A teaspoon nutmeg % cup sliced almonds 2 eggs 2 egg whites 1 tablespoon vanilla I'A cups fresh or frozen cranberries Preheat oven to 325 degrees. Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites, and van illa in a separate mixing bowl. Add to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add cranber ries, mix thoroughly. On a floured surface, divide bat ter in half and pat each half into a log approximately 14 inches long and 1 'A inches wide. Place on coo kie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300 degrees. Cut biscotd into ‘A -inch slices. Stand upright on cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container. GINGERBREAD WITH WARM CRANBERRY COMPOTE 14.5-ounce package ginger bread cake mix 2 cups fresh or frozen cranberries 3 cups pineapple tidbits 1 cup brown sugar 1 teaspoon cinnamon 'U teaspoon nutmeg Whipped cream Prepare gingerbread as directed •on package. Cool completely. Combine remaining ingre dients, except whipped cream, in a medium saucepan. Bring mixture to a boil and- cook just until the cranberries begin to pop, stirring frequently. Cool sauce slightly. Spoon warm compote over each serving of gingerbread. Top with whipped cream. CRANBERRY MUSTARD SANDWICH SPREAD 'A cup jellied cranberry sauce I'A tablespoons grainy Dijon mustard 1 tablespoon brown sugar Combine ingredients in a small mixing bowl, whisking until smooth. Spread on sandwiches or use as a baste for meats and poultry or as a dip for pretzels and crack ers. Makes 'A cup. CRANBERRY FUDGE 2 cups semi-sweet chocolate chips 'A cup light com syrup ‘A cup powdered sugar ‘Acup evaporated milk 1 teaspoon vanilla extract 6-ounce package Craisins (sweetened, dried cranberries) 'A cup chopped walnuts or pecans, optional Line the bottom and sides of an BxB-inch pan with plastic wrap. Set aside. Combine chocolate chips and com syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glos sy. Add dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about Shouts. Cut into I'A -inch squares. Store covered in refrigerator. Serve at room temperature. Makes 25 pieces. color. CRANBERRY BUTTER 'A cup butter, softened 'A cup jellied or whole berry cranberry sauce Pecans, chopped (optional) Whip butter in a medium mixing bowl until light and fluffy, using an electric mixer on high speed. Add cranberry sauce and mix on medium speed until thoroughly combined. Place in individual or large serving container. Sprinkle with pecans, if desired. Best, when served at room temperature. Serve with muffins, bagels, pancakes, etc. Makes 2 cups. SPARKLING CRANBERRY PUNCH 16-ounces cranberry juice cocktail 2 46-ounce cans pineapple juice, chilled 2 24.5-ouncc bottles sparkling grape juice, chilled Sherbet or ice ring Pour refill into a medium punch bowl. Stir in pineapple juice and sparkling grape juice. Float sher bet or ice ring on top of punch, if desired. Serve immediately. Makes about I'A gallons. CRANBERRY WASSAIL 32-ounce bottle cranberry juice cocktail I'A cups apple juice 3 tablespoons sugar 1 cinnamon stick 'A teaspoon whole allspice 2 slices orange, garnish 4 whole cloves, garnish Combine all ingredients, except garnishes in a large saucepan. Heat to boiling, reduce heat and simmer 10 minutes. Strain punch to remove spices. Place in a heat proof punch bowl. Garnish with mange slices studded with cloves. CRANBERRY-APPLE RELISH 4 cups cranberries, chopped 1 pound apples, peeled, cored, chopped 2'A cups brown sugar 1 cup water 'A teaspoon cinnamon 'A cup chopped walnuts Combine cranberries, apples, brown sugar, and water in a large saucepan. Simmer over medium heat for IS minutes, stirring fre quently. Stir in cinnamon and wal nuts. Cobk 5 minutes. CRANBERRY ORANGE SCONES 2 cups flour 1 tablespoon sugar 2 teaspoons bating powder Vi teaspoon salt V« cup butfer- Vi cup heavy cream 1 egg 1 cup Craisins (sweetened dried cranberries) 2 teaspoons orange zest Sugar Prebeat oven to 425 degrees. Grease ‘cookie Sheet Combine dry ingredients in a large mixing bowl. Work butter into dry ingredients until butter is the size of small peas using a pastry blender. Add remaining ingredients, mixing just undl dry ingredients are moistened. Turn dough onto a lightly floured surface and gather into a bail. Pat into a circle % -inch thick; cut into 8 wedges. Place on cookie sheet Sprinkle with sugar. Bake 12 minutes or until golden brown. Makes 8 scones. CRANBERRY APPLE COBBLER V> cup sugar 'h teaspoon ground cinnamon V« cup chopped walnuts 3 cups sliced apples, peeled if desired 1 cup chopped fresh cranberries 1 cup flour 1 cup sugar 1 teaspoon baking powder Dash salt 5-ouncc can evaporated milk 1 egg, beaten 'A cup butter, melted Combine half cup sugar, the cin namon, and Vi cup walnuts; set aside. In bottom of a 2-quart square baking dish or 2-quart casserole, combine apples and cranberries; sprinkle with sugai/nut mixture. Set aside. Stir together flour, 1 cup sugar, baking powder, and salt. Add the evaporated milk, egg, and melted butter. Stir until smooth; pour over apple-cranberry mixture. Sprinkle with remaining 'A cup nuts. Bake in 325 degree oven for 55 to 65 minutes or until top is gol den. Cool on wire rack; serve warm, 9 servings.
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