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Vegan Cooking
Cranberries-The Sparkling Jewels of Your Holiday Table
by Bonnie Barker
Cranberries have always been one of my holiday favorites. Who can resist that tart/sweet combination that is in distinct contrast to all those savory dishes sharing the table? Here's a short look at how to choose, store, use, and even dry these vitamin-packed gems.
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Choosing
Selecting fresh cranberries is easy, and fun. Even if you buy them bagged, you'll want to test them for freshness. Kids love helping with this test! Just drop a few onto a countertop to see if they bounce. If so, it means they're fresh, ripe, and ready to enjoy.
Cranberries are also available frozen, dried, and canned. Whatever the variety, remember to choose organic whenever possible.
Storing
Native to North America, cranberries probably became a part of many autumn and early winter celebrations due to their short harvest season, only from September through November. But when properly stored, they can be enjoyed all year long.
Fresh cranberries may be stored at room temperature, but will keep for weeks if chilled. They also freeze very well. Whole cranberries that are sealed in an air-tight container may be frozen for up to one year. It's best not to wash cranberries that will be frozen though, or you can just make sure to dry them thoroughly before freezing. There's no need to thaw frozen cranberries before using. They can be added to recipes straight from the freezer.
Using
Whole cranberries, fresh or frozen, may be used with fresh mint leaves, arranged to simulate a sprig of holly. This is a delightful way to decorate plate edges, cakes, pies, and firm dips such as hummus. Stir fresh or frozen cranberries into pancake or muffin batter or to bread dough to add zip and color to your baking.
One of the few holiday dishes that is traditionally vegan is the cranberry sauce. But you don't have to settle for the kind that slurps out onto the plate in the shape of a can. One common type of sauce is cooked until it resembles a gel. Fresh, no-cook chutneys and relishes are even simpler to prepare. Here are two flavor-packed options.
CRANBERRY SAUCE
Ingredients:
- 1 cup orange segments, cut in pieces
- 4 cups fresh cranberries
- 2 cups sugar, or other sweetener
- 1 cup chopped unpeeled apple
- 1/2 cup golden (or black) raisins
- 1/2 cup orange juice
- 1/4 cup chopped walnuts
- 1 Tablespoon white vinegar
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
Directions:
Combine all ingredients and stir to boiling. Simmer uncovered about 20 minutes, until cranberries "pop" and are cooked. Refrigerate.
SHIMMERING CRANBERRY RELISH
Ingredients:
- 12 ounces cranberries, fresh or frozen (no need to thaw before using)
- 1 apple, any variety, cored and cut into wedges
- sugar or other sweetener, to taste
Directions:
In a food processor, chop cranberries just until no whole berries remain. Add apple wedges and process until chunks are desired consistency. It's easy to overdo the chopping and end up with juice, so I generally leave some pieces as large as half a cranberry. Spoon the mixture into a bowl and add sweetener to taste. Refrigerate and serve chilled. I like to serve this in a glass or crystal bowl to show off the deep, shimmering color.
Here's a post-holiday tradition my family has adopted in recent years. After the holiday meal, use leftover cranberry relish (if there is any!) to top a dish of vanilla soy or rice ice cream. For breakfast the next morning, try stirring a dollop into oatmeal or soy yogurt, or spread on toast and muffins like jam.
Drying
Purchasing dried cranberries by the package is sometimes costly, but you can dry your own. Just follow this simple approach. First wash and then plunge them into boiling water for 15-30 seconds, just until the skin 'pops.' Stop the cooking action by placing berries in ice water. Drain on paper towels. Turn on the oven for 10 minutes at 350°F. Then place the cranberries on a cookie sheet in the oven, turn off the oven, and let them sit overnight or until sticky and no longer wet. Once dry, they can be kept at refrigerator temperatures for 18 to 24 months or in a freezer for 5 to 8 years.
Use dried cranberries in much the same way you would use raisins. Toss them into salads, hot or cold cereals, and trail mixes. They add a colorful surprise when baked in oatmeal cookies in place of raisins. I also like to add them to this festive side dish.
WILD RICE DISH
Ingredients:
- 1 onion, finely chopped
- 1-2 Tablespoons vegan margarine
- 1 package long grain & wild rice, prepared (or 4 cups cooked rice)
- 1/2 cup dried cranberries
- 1/2 cup chopped cashews
- brown sugar, maple syrup or other sweetener, to taste
Directions:
Sauté onion and rice in margarine in a large pan over medium heat. Add dried cranberries and cashews with a little sweetener, to taste. Serve hot. Makes 4-6 servings.
Bonnie is a stay-at-home-mom, who also consults part-time as an environmental engineer. She enjoys experimenting with new vegan recipes and organic gardening. She lives in scenic St. Clair, Michigan with daughters, Abigail and Grace, and husband, Earl.
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