Yes it is good, they are called cranberries. Around this season, they are an ingredient that we use because of the color and the taste. They are tart, so we have to add some other ingredients to make them taste better. I'm going to tell you a little history here, so keep awake. The name cranberry derives from "craneberry", first named by early European settlers in America who felt the expanding flower, stem, calyx (or outside husk), and petals resembled the neck, head, and bill of a crane. Another name used in northeastern Canada is moss-berry. The traditional English name was, fen-berry, originated from plants found growing in fen (marsh) lands. In 17th-century New England cranberries were sometimes called bear-berries as bears were often seen feeding on them. In North America, Native Americans were the first to use cranberries as food, they would use them in a variety of foods, especially for pemmican, which is a concentrated mixture of fat and protein used as a nutritious food. The word comes from the Cree word pimîhkân, which itself is derived from the word pimî, "fat, grease". It was invented by the native peoples of North America. It was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers. The specific ingredients used were usually whatever was available; the meat was often bison, moose, elk, or deer. Fruits such as cranberries and Saskatoon berries were sometimes added. Cherries, currants, choke-berries and blueberries were also used, but almost exclusively in ceremonial and wedding pemmican, it was also used as a wound medicine, and dye. Calling the red berries Sassamanash. Algonquian peoples may have introduced cranberries to starving English settlers in Massachusetts who incorporated the berries into traditional Thanksgiving feasts. American Revolutionary War veteran Henry Hall is credited as the first person to farm cranberries in the Cape Town of Dennis around 1816. In the 1820's, cranberries were shipped to Europe. Cranberries became popular for wild harvesting in the some European countries and Russia. In Scotland the berries were originally wild-harvested but, with the loss of suitable habitat, the plants have become so scarce that this is no longer done.
Grandpa, that was very interesting, (stretching and rolling his eyes), but very boring. What else can you tell me? Well let's see here. hmmmm.. Let me think. You know your Great-Grandmother, only used them once a year, just like Grandma. But, she used "canned" cranberries for both regular, and a gelatin. I preferred the gelatin, it was better and she would put it on a "special"china plate and slice it. The other kind was gross, because you had to chew them, the skins were hard and bitter, since Great-Grandmother is no longer with us, I can tell you a little secret...I would make sure she wasn't looking and I would carefully take the skins out of my mouth and put them back on my plate, because they were tough and bitter. Well, today they are about the same, but I like to make my own. You will see, I am going to make them for Thanksgiving. But, I add a secret ingredient that helps the flavor, and by cooking your own, the skins aren't as tough and tart. You might be surprised, but there are a lot of recipes that I have in this blog that use Cranberries. I will let you see them in my recipe book, I have great, mouth-watering pictures to see what they look like when they are done. Grandpa, I have a better understanding now. Thanks for the history lesson. Now can we make those cranberries? Sure, I just want to tell you one more thing, the cranberries are also good with several meats as a side dish, like poultry, pork and some beef cuts. They can also can be used in breads and cakes. A lot of the bakers use the dried cranberries, because they are easier to use in their recipes. Talking about Cranberries reminds me of what this blog is all about...so here are a few of my favorite recipes:
My 
Cranberry-Orange Sauce
Cranberry-Orange Sauce 
Enjoy this savory cranberry-orange sauce ready with just five ingredients and two steps – the perfect accompaniment to your meats.
Prep time is 30 min; total time is 1 hr: 30 min. and is serves 8.
1 bag (12 oz.) fresh cranberries
1 1/3 cups sugar
1 tablespoon finely shredded orange peel
¼ cup water
2 tablespoons lemon juice
¼ cup orange-flavored liqueur or orange juice
In nonreactive 4-quart saucepan, mix cranberries, sugar, orange peel, water and lemon juice. Cook over medium-low heat, stirring frequently, until juices start to flow and sugar is dissolved. Increase heat to medium; simmer 6 to 8 minutes longer, stirring occasionally, until cranberries pop. Stir in liqueur. Refrigerate about 1 hour or until completely cooled.
Chewy Cranberry-Oatmeal Cookies
with Orange Icing
with Orange Icing
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Prep time 45 min, total time 60 min and servings 24 Cookies
¾ cup butter or margarine, softened
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
2/3 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
Icing
1 cup powdered sugar
¼ teaspoon vanilla
3 to 4 teaspoons orange juice
Heat the oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. On lined cookie sheet, place cookies 2 inches apart. Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes. In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small reseal able food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
1 cup powdered sugar
¼ teaspoon vanilla
3 to 4 teaspoons orange juice
Heat the oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients. On lined cookie sheet, place cookies 2 inches apart. Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes. In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small reseal able food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Carrot-Cranberry Cake
Enjoy your carrots naturally sweet, baked in a cake frosted with rich cream cheese frosting. Prep time 30 min, total time 2 hr and serving 12
Cake
1 ¾ cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground allspice
1 ½ cups granulated sugar
1 cup mayonnaise or sour cream
3 eggs
1 tablespoon ginger-flavored brandy or water
2 cups shredded carrots (about 4 medium)
1 can (8 oz) crushed pineapple in juice, undrained
½ cup chopped pecans or walnuts
½ cup sweetened dried cranberries
2 packages (3 oz each) cream cheese, softened
3 Tablespoons butter or margarine, softened
½ teaspoon ginger-flavored brandy or vanilla
1/8 teaspoon salt, if desired
2 ½ to 3 cups powdered sugar
Sugared cranberries, if desired Sugared orange peel, if desired
Heat the oven to 350°F. Grease bottom and sides of three 8-inch square pans or three 8-inch round cake pans with shortening; lightly flour. Mix flour, baking soda, baking powder, cinnamon, 1/2 teaspoon salt and the allspice; set aside. In large bowl, beat granulated sugar, mayonnaise and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 tablespoon brandy. Gradually beat in flour mixture until batter is smooth. Stir in carrots, pineapple, pecans and dried cranberries. Pour into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. In medium bowl, beat cream cheese, butter, 1/2 teaspoon brandy and 1/8 teaspoon salt on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable. Fill layers and frost side and top of cake with frosting. Garnish with cranberries and orange peel. Store covered in refrigerator.
Cranberry-Macadamia Bars 
Marry macadamia nuts and cranberries with an easy sugar cookie base to create an easy holiday bar. Prep time 30 min, total time 30 min and serves 40.
1 pouch Betty Crocker™ sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
1/3 cup butter or margarine
¼ cup packed brown sugar
1 cup sweetened dried cranberries
1 cup macadamia nuts, coarsely chopped
½ cup white vanilla baking chips
1 teaspoon oil
Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely. In reseal able freezer plastic bag, mix baking chips and oil; seal bag. Microwave them on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars. Cut bars in triangles to create a new look for your cookie tray.
1/3 cup butter or margarine, melted
1 egg
1/3 cup butter or margarine
¼ cup packed brown sugar
1 cup sweetened dried cranberries
1 cup macadamia nuts, coarsely chopped
½ cup white vanilla baking chips
1 teaspoon oil
Blend cookie mix, 1/3 cup butter and egg until soft dough forms. Press dough in bottom of greased 9-inch square pan. Bake at 350°F 15 minutes. Heat 1/3 cup butter, brown sugar and cranberries over medium heat, stirring constantly, until mixture comes to a boil. Spoon and spread cranberry mixture evenly over partially baked cookie base. Sprinkle with nuts. Bake 10 to 15 minutes or until light golden brown. Cool completely. In reseal able freezer plastic bag, mix baking chips and oil; seal bag. Microwave them on High 30 to 45 seconds, squeezing mixture in bag every 15 seconds until smooth. Cut 1/4-inch top from corner of bag; drizzle over bars. Cut bars in triangles to create a new look for your cookie tray.
Cranberry Orange Glazed Cinnamon Rolls
Try these incredible cinnamon rolls that combine all your breakfast faves: nuts, cranberries, honey and orange juice. Prep time 10 min, Total time 45 min and serves 8.
¼ cup packed brown sugar
¼ cup chopped walnuts
¼ cup dried cranberries
2 tablespoons butter, melted
2 tablespoons honey
2 teaspoons orange juice
1 can (13.9 oz) Pillsbury™ refrigerated orange flavor sweet rolls with icing
Heat the oven to 375°F. In small bowl, mix all ingredients except rolls and icing. Spread in ungreased 9-inch round cake pan. Separate dough into 8 rolls; set icing aside. Place 1 roll in center of pan and remaining rolls around center roll.
Bake 24 to 27 minutes or until deep golden brown. Turn pan upside down onto heatproof serving plate. Cool 5 minutes. Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm. Dried cherries, raisins or golden raisins can be substituted for dried cranberries if desired. Chopped pecans can be substituted for walnuts, or the nuts can be omitted if desired.
No comments:
Post a Comment