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Floating cranberries turn a bog pinkish red
Bill Curtsinger/National Geographic
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Cranberry-Orange Marmalade
Bon Appetit December 1990
1 cup sugar
1/2 cup water
1/8 teaspoon ground cloves
1 cup cranberries
3 cups good-quality orange marmalade (about 2 1/2 pounds)
1/3 cup Grand Marnier (or other orange liqueur) or orange juice
3 tablespoons grated orange peel
2 tablespoons brandy (optional)
Cook sugar, water and cloves in heavy small saucepan over low heat,
stirring until sugar dissolves. Increase heat and bring to boil. Add the cranberries. Simmer
until cranberries are soft but still retain shape,
stirring occasionally, about 4 minutes.
Cool slightly.
Bring marmalade, Grand Marnier, orange peel and brandy to boil in
heavy
medium saucepan. Boil until mixture registers 220 degrees F.
(jelly stage) on candy thermometer,
stirring occasionally, about 20
minutes. Cool slightly.
Using slotted spoon, transfer the cranberries from cooking liquid to
marmalade (discard liquid). Mix gently. Spoon into four 1-cup jelly
jars. Seal tightly.
Cool completely. (Can be prepared 4 weeks ahead. Refrigerate.) Makes four 8-ounce jars.
Cranberry Sauce with
Pears and
Cardamom
Bon Appetit November 1998
1 cup frozen cranberry juice concentrate, thawed
1/2 cup sugar
3 cups chopped peeled firm but ripe
Bartlett pears (1/3-inch pieces)
1 12-ounce package cranberries
1 1/2 teaspoons ground cardamom
1/2 teaspoon Chinese five-spice powder
[make
your own, if you'd like]
Combine cranberry juice concentrate and sugar in heavy medium
saucepan. Stir over medium heat until sugar dissolves. Increase heat
and bring to boil.
Mix in remaining ingredients. Simmer until pears are
tender and cranberries burst,
stirring occasionally, about 8 minutes.
Remove from heat. Cool completely. Chill
thoroughly. (Can be pre-
pared 3 days ahead. Cover and keep refrigerated.)
Makes about 4
cups.
Cranberry-Kumquat
Chutney
Bon Appetit December 1998
1 1/2 cups (packed) golden brown sugar
1 12-ounce package cranberries
8 ounces kumquats, cut into 1/4-inch-thick rounds, seeded
1/3 cup finely chopped onion
2 tablespoons minced peeled ginger
1 teaspoon minced garlic
1 teaspoon yellow mustard seeds
1 cinnamon stick
1/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
Combine all ingredients in heavy medium saucepan. Bring to boil,
stirring often. Reduce heat to medium and simmer until chutney
thickens and
the kumquats are
translucent, stirring often, about 20
minutes. Cool
completely. Discard cinnamon stick. (Can be pre-
pared 5 days ahead.
Cover and refrigerate.) Makes about 2 cups.
New England
Sausage, Apple and Dried
Cranberry Stuffing
Bon Appetit November 1994
14 ounces white bread, cut into 3/4-inch cubes (about 12
cups)
1 pound sweet Italian sausages, casings removed
1/4 cup (1/2 stick) butter
6 cups sliced leeks (white and pale green parts only;
about 3 large leeks)
1 pound tart green apples, peeled, cored, chopped
2 cups chopped celery with leaves
4 teaspoons poultry seasoning
1 cup dried cranberries (about 4 ounces)
4 teaspoons chopped fresh rosemary
2/3 cup chopped fresh parsley
3 eggs, beaten to blend
1 1/3 cups (about) canned low-salt chicken broth
Preheat oven to 350 degrees F. Divide bread cubes between 2 large
baking
sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Sauté sausages in heavy large skillet over medium-high heat until
cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted
spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in
same skillet over medium-high heat. Add leeks,
apples, celery and poultry seasoning to
skillet; sauté until leeks soften,
about 8 minutes. Mix in dried cranberries and
rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste
with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix
eggs into
stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing.
Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1
cup chicken
broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered
baking dish. Cover with buttered
aluminum foil. Bake stuffing in dish alongside turkey
until heated
through, about 45 minutes. Uncover stuffing and bake until top is
golden
brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350 degrees F. Butter
15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer
to prepared dish.
Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake
until top is golden brown, about 15 minutes. 14 servings (about 18 cups)
Pear and
Cranberry Crisp
Bon Appetit January 1992
Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored,
cut lengthwise into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For topping:
Combine first 4 ingredients in medium bowl. Add butter and cut in
using fingertips or
pastry blender until mixture resembles coarse meal.
For filling:
Position rack in center of oven and preheat to 350 degrees F. Butter
8-inch square baking dish
with 2-inch-high sides. Toss all ingredients
in bowl to combine well. Transfer to prepared
dish.
Sprinkle topping evenly over filling. Set dish on baking sheet and
transfer
to oven. Bake until topping is golden and juices bubble thickly, about 1
hour.
Cool at least 20 minutes before serving. Serves 6.
Cranberry Gingerbread with Brown
Sugar
Whipped Cream
Bon Appetit November 1994
Gingerbread:
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoons baking soda
3/4 teaspoons salt
3/4 teaspoons ground allspice
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup firmly packed dark brown sugar
2 large eggs
1 cup plus 2 tablespoons unsulfured light molasses
1 cup plus 2 tablespoons buttermilk
2 1/2 cups cranberries, coarsely chopped in processor
1/3 cup chopped crystallized ginger
Brown sugar cream:
1 cup chilled whipping cream
1/3 cup chilled sour cream
1/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
Additional ground cinnamon
For gingerbread:
Preheat oven to 350 degrees F. Grease 13x9x2-inch glass baking dish;
dust with flour. Sift first
eight ingredients into medium bowl. Using an
electric mixer, beat butter in large bowl until
light and fluffy. Add sugar
and beat until fluffy. Beat in eggs 1 at a time. Beat in
molasses. Mix in
dry ingredients alternately with buttermilk, beginning and ending with
dry ingredients.
Fold in cranberries and crystallized ginger.
Spread batter in prepare pan. Bake until springy to touch, about 50
minutes. Cool cake in
pan on rack. Serve warm or at room tempera-
ture with brown sugar cream and a sprinkling of
cinnamon.
For brown sugar cream:
Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours
ahead. Cover and refrigerate.)
Serves 12.
Featured
Archive Recipes:
More Cranberries!
Cranberry Condiments for Thanksgiving
Thanksgiving Recipe Index
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