FRESH cranberries are available now and they're terrific for all kinds of recipes (frozen ones are good too, but I think the fresh ones have a slight edge in flavour and texture).
Cranberries contain an amazing array of phytonutrients (naturally occurring chemicals in plant foods) with reported antioxidant, anti-inflammatory and anti-cancer properties.
To prepare cranberries for cooking, pick them over and discard any stems or soft berries. Rinse the berries and drain them in a colander.
There may be a few white berries in the bag, they're fine to use, they just haven't been exposed to as much sunlight as the red ones. If you're using frozen cranberries for these recipes, don't thaw them first or they'll be mushy.
BRIE WITH CRANBERRY-ORANGE CARAMEL TOPPING
1 Tbsp butter
¼ cup brown sugar, packed
2 Tbsp fresh orange juice
2 Tbsp whipping cream
½ cup fresh cranberries
8 oz of Brie cheese, cut into
¼-inch slices
Toasted baguette slices or sturdy crackers
In a medium saucepan melt the butter over medium heat; stir in the brown sugar, orange juice and heavy cream. Add the cranberries; bring to a boil, then cook, stirring, until the cranberries have broken down and the liquid has thickened, about three minutes. Let the mixture cool slightly. Place a slice of Brie on each cracker and spoon a little of the warm cranberry mixture on top. Serve immediately. Makes about 18 appetizers.
PEAR-CRANBERRY CRISP
1 cup plus 1 Tbsp all-purpose flour (separate use)
¾ cup packed brown sugar
½ cup plus 2 Tbsp cold butter (separate use)
½ tsp cinnamon
5 ripe but firm Bartlett or Bosc pears
1 cup fresh cranberries
1 Tbsp lemon juice
¼ cup granulated sugar
Preheat oven to 375 degrees.
To make the topping: in a medium mixing bowl stir together the one cup of flour, brown sugar and cinnamon. With a pastry blender or two knives cut in the butter until mixture resembles coarse crumbs. Set aside. Peel, quarter and core the pears, then cut them lengthwise into half-inch slices.
In a mixing bowl toss the pears gently with the lemon juice, cranberries, granulated sugar and the remaining tablespoon of flour. Spoon the fruit mixture into a shallow two-quart baking dish and dot with the remaining two tablespoons of butter. Sprinkle the topping mixture evenly over the fruit. Bake for approximately 45 minutes or until topping is golden brown and fruit juices are bubbling up on the edges of the pan. Serve with vanilla ice cream. Makes six to eight servings.
CRANBERRY SWOON BARS
If you've ever tried a tasty little cranberry treat at local coffee shops these will bring back memories, but I think the fresh cranberries make them even better.
¾ cup butter, melted and cooled
1½ cups packed light brown sugar
2 eggs
2¼ cups all-purpose flour
1½ tsp baking powder
½ tsp cinnamon
½ tsp ground ginger
¼ tsp salt
1 cup fresh cranberries, coarsely chopped
6 oz white chocolate, coarsely chopped
Frosting:
4 oz cream cheese
2 Tbsp butter
1 tsp grated orange zest
1½ cups icing sugar
1 tsp vanilla
Garnish: Chopped dried cranberries
Preheat oven to 350 degrees; grease a 13x9-inch baking pan and line bottom with parchment. In a large mixing bowl stir together the melted butter and brown sugar; with an electric mixer beat in the eggs and vanilla.
In a separate bowl whisk together the flour, baking powder, cinnamon, ginger and salt. Gradually beat the dry ingredients into the butter mixture. Add the cranberries and white chocolate, mixing gently until just combined.
Spread mixture evenly in the prepared pan and bake for about 20 minutes or just until a toothpick inserted in centre comes out clean. Let cool before frosting. To make frosting beat all ingredients together until smooth and creamy (add a little milk if frosting seems too thick); spread over the cooled cake. Sprinkle with the dried cranberries. Cut into bars; makes about 30.
Angela Shellard is a self-professed foodie. She has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact: [email protected].
