Ingredient Title Chef Category

Time to roll out the cranberries

The only thing lovelier than a cranberry bog afloat with brilliant red berries sparkling in the cold winter water is cooked cranberries on a holiday table. It is true that dried cranberries are one of modern technology's gifts to our generation, but at holiday time those berries have got to be the traditional fresh red balls that split like popcorn splattering tart red pulp all over the cook, the range, and if you aren't careful, the kitchen.

Cranberry Gravy for Grilled (or any other) Turkey

When you grill a turkey put it on a rack in a pan that will collect the cooking juices. Then make a turkey-flavored cranberry gravy.

12 ounce bag fresh or unthawed frozen cranberries
3/4 cup granulated sugar
1 cup water
3 tablespoons all-purpose flour
4 cups turkey giblet stock or chicken broth

Cook turkey on the grill and begin making gravy while still grilling the big bird. In a saucepan cook cranberries and sugar over low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender, puree in batches until smooth, transfer to a bowl. (You can do this a day ahead, cover and refrigerate; bring to room temperature before using.) Remove turkey from grill, cover loosely with foil and skim fat from pan juices, reserving 3 tablespoons fat. Add water to dripping pan and heat, scraping up brown bits. In a saucepan whisk together reserved fat and flour; cook this roux over low heat, whisking to work out lumps. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil this gravy, whisking now and then, until reduced to about 5 cups, 15 to 20 minutes. Strain, season with salt and pepper and serve.

Cranberry Salsa

Sweet peppers and jalapeno chilies warm the cockles of the heart and the tongue.

8 ounces fresh cranberries, rinsed and sorted
2 apples, rinsed, cored and cut into chunks
1 orange, rinsed and cut into chunks (including peel)
1/3 cup granulated sugar
1 red and 1 yellow bell pepper, rinsed, stemmed, seeded and diced
1 medium onion, peeled and diced
2 fresh jalapeno chilies, rinsed, stemmed, seeded and minced
2 cloves garlic, pressed
1/4 cup chopped fresh cilantro or flat leaf parsley
1/2 teaspoon salt

In a food processor, pulse cranberries, apples, and orange until coarsely pureed. Scrape into a bowl; stir in sugar, bell peppers, onion, jalapenos, garlic, cilantro and salt. Cover and chill at least 4 hours or up to 2 days. Makes 6 cups.

Persimmon-Cranberry Tarts

Quick and easy to make starting with thawed puff pastry shells.

8 frozen puff pastry shells, thawed
8 firm Fuyu persimmons or 4 Fuji apples
1/2 cup (or more) fresh or frozen cranberries
16 teaspoons granulated sugar
1/3 cup currant jelly
Creme fraiche or lightly sweetened whipped cream

Preheat oven to 400 F. On a lightly floured board, roll each pastry shell into a 5- to 6-inch round. Set rounds about 2 inches apart on baking sheets. Peel persimmons or apple; quarter lengthwise, core and slice 1/4-inch thick. Overlap slices attractively on pastries. Sprinkle cranberries and 2 teaspoons sugar evenly over each tart. Bake until richly browned, 20 to 30 minutes. Meanwhile, melt jelly. Brush jelly over hot tarts. Transfer tarts to racks and serve warm or cool, topped with a dollop of creme fraiche. Makes 8 servings.

Brandied Cranberry Sauce

Make as much as a week ahead. To serve warm reheat in microwave.

1 package (12 ounces) cranberries, fresh or frozen
1 1/2 cups granulated sugar
1/3 to 1/2 cup brandy
2 tablespoons finely shredded orange peel

Preheat oven to 325 F. Sort berries, rinse and drain. Mix with sugar, brandy and peel in an 8- or 9-inch square baking dish. Bake, uncovered until berries are tender when pierced and most of the liquid has evaporated, about 1 hour, stirring occasionally. Serve warm or cooled. Makes 2 cups.

Cranberry Sauce with Apples

Orange juice can be substituted for the apple juice and the apples can be omitted if you wish. That makes a whole other dish, doesn't it?

1 cup apple juice
1 cup granulated sugar
4 cups fresh or frozen whole cranberries
2 cups chopped, peeled apples in 1/2-inch chunks
1 orange's peel, grated

Pour juice and sugar into a saucepan; stir to dissolve sugar. Bring juice and sugar to a boil over medium heat. Add cranberries, apples and orange peel. Return to a boil and continue to cook over medium heat for 10 minutes, stirring occasionally. The cranberries will pop and the sauce will thicken. Makes 4 cups.

Cranberries are grandberries!!

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