The cranberry is used in baking (muffins, scones and cakes) but, unlike many other berries, is normally considered too sharp to be eaten unaccompanied.
"Usually cranberries as fruit are served as a compote or jelly, often known generically as cranberry sauce. Such preparations are traditionally served with roast turkey meat and are considered by some to be a staple of English Christmas dinners, and the Canadian and US holiday Thanksgiving." • Traditional Holiday Food
"Fresh cranberries can be frozen at home, and will keep up to nine
months; they can be used directly in recipes without thawing."
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A recipe for cranberry muffins with orange peel and
pecans. Cook Time: 25 minutes
Ingredients:
• 1 1/2 cups chopped fresh or frozen cranberries
• 1 1/4 cups sugar, divided
• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 2 eggs, lightly beaten
• 1 cup milk
• 1 cup chopped pecans or walnuts
• 1 tablespoon grated orange peel
Preparation:
For baked goods, first slice the cranberries open. Add all sugar from the recipe, (1/4) and probably quite a bit more. Let this mixture soak in the refrigerator so that the sugar gets into the cranberries.
In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes. Makes about 18 muffins.
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Cranberry Tips
• "Store fresh cranberries in a tightly-sealed plastic bag in the refrigerator. As with all berries, if one starts getting soft and decaying, the others will quickly soften and decay also. Be sure to sort out the soft ones if you plan to store them for more than a few days. Fresh cranberries may last up to 2 months in the refrigerator.
• Cooked cranberries can last up to a month in a covered container in the refrigerator.
• Washed cranberries may be frozen for up to 1 year in airtight bags.
• No matter what preparation method you choose, cook cranberries only until they pop; overcooking gives them a bitter taste.
• Since cranberries are almost 90% water, do not thaw frozen cranberries before cooking them. Thawing will cause the fruit to break down, resulting in soft berries.
• Cranberries may be baked with a sweetener to make a topping or sauce. They are also good chopped with oranges to make a relish.
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Holiday recipes deserve a dedicated section because of their variety and richness.
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