Cranberries Are Not Just For Thanksgiving

I always look forward to November, because that's when Trader Joe's brings back their cranberry relish.  The one I love is the cranberry/orange relish, chunky relish filled with cranberries and oranges, and just enough tang.  I buy that now instead of making my own.  It's that good.  Trader Joe's carries it in November and December, then it's gone until the next year.  I wonder why we don't make more use of the cranberry during the fall and winter season.  It pairs so well with turkey and chicken, but is also delicious with pork or fish.  I've used cranberry relish to top plain Greek yogurt.  It's a delicious lunch.  It's also great as an accompaniment to gingerbread.  Or use the chutney version with your favorite Indian dish.    One of my favorite web sites for food is Tasting Table.  Here are some ideas for how to prepare cranberries that you may not have though of.  There are some that I will try.  Maybe you will too.

3 c cranberries + ¾ c water + ½ c sugar + ½ tsp vanilla extract In a medium saucepan, combine the cranberries, water and sugar. Cover and bring to a boil over medium heat, 4 minutes. Uncover and cook at a low boil, stirring occasionally until most of the berries have burst, about 5 minutes more. Remove from the heat and stir in the vanilla. 2 tsp olive oil + 1 shallot, minced + pinch kosher salt + ½ tsp ground cumin + 3 c cranberries + ¾ c water + ¼ c sugar + 3 tbsp chipotle in adobo + 1 lime (zest and juice) In a medium saucepan, heat the oil over medium-high heat. Add the shallot and cook until translucent, 4 to 5 minutes. Season with the salt and cumin, and cook another minute, then stir in the cranberries, water and sugar. Cover and bring to a boil, 3 minutes, then uncover and add the chipotle in adobo. Cook, stirring occasionally, until thickened, 5 minutes. Remove from the heat and stir in the lime zest and juice. Let cool slightly then pureé in a blender until smooth; strain through a fine-mesh sieve. Makes 1 cup. 1 Meyer lemon + 1 blood orange + 1 small grapefruit + 3 c cranberries + ½ c sugar Scrub the lemon, blood orange and grapefruit clean, then peel their skins into strips using a vegetable peeler. Scrape away any pith, then thinly slice the zest (⅓ cup) and place into a small saucepan. Juice the citrus (¾ cup) and add to the zest along with the cranberries and sugar. Cover and bring to a boil over medium-high heat, 4 minutes. Uncover and cook at a low boil, stirring occasionally until most of the berries have burst, 5 minutes more. Makes 2½ cups. 3 c cranberries + ¾ c water + ½ c sugar + ¼ c currants + 2 tbsp chopped candied ginger + 2 tsp maple syrup + ½ tsp ground allspice + 2 tsp bourbon In a medium saucepan, combine all of the ingredients except the bourbon. Cover and bring to a boil over medium-high heat, 4 minutes. Uncover and cook at a low boil, stirring occasionally, until most of the berries have burst, 5 minutes more. Stir in the bourbon and cook another 30 seconds. Makes a scant 2 cups. 1½ c cranberries, divided + ⅓ c apple cider vinegar + ⅓ c water + ½ c light brown sugar + 1 grated carrot + 1 grated shallot + ¼ c chopped dried apricots + ¼ c golden raisins + ¾ tsp ground cumin + ½ tsp ground coriander + ½ tsp whole mustard seeds + ¼ tsp ground turmeric + pinch kosher salt & pepper In a medium saucepan, combine 1 cup of the cranberries with the remaining ingredients. Bring to a simmer over medium-high heat and cook to meld the flavors, 5 minutes. Add the remaining cranberries and simmer until they just begin to burst, 5 minutes. Makes a scant 2 cups.