Fresh Cranberries
These ruby-toned berries are a staple on many American holiday tables and it’s easy to see why!
Selection and Storage:
In the fall, between September and mid-November, cranberries reach their peak color and flavor. Perfectly ripe cranberries should be plump and firm to the touch. They will be shiny and range from bright light to dark red in color. Another way to tell a good cranberry is if the fruit bounces: if your drop them a quality berry will bounce, while a poor berry will fall flat.
As with most fruits, discard any soft or bruised berries before storing as they will cause the others to soften more quickly. Fresh cranberries in a tightly-sealed plastic bag will keep in the refrigerator for up to two months. Cooked cranberries in a sealed container can last up to one month in in the refrigerator.
Fresh whole berries freeze beautifully: just wash, dry, and freeze in airtight bags up to one year. Take them out as you need them and add them to your recipe without thawing. So be sure to pick up an extra bag of fresh cranberries this fall to enjoy cranberries all year long!
Cooking:
A simple whole berry cranberry sauce is a great way to get acquainted with this fall delight. In desserts and baked goods, the cranberry’s deliciously tart flavor is highlighted when combined with sweet fruit such as apples, pears, or oranges. Nuts and spices, such as cinnamon and nutmeg, are also a welcome addition and help bring out a deep “autumn-y” flavor.
Cranberries are not only a natural dessert component, but a sweet/savory cranberry chutney or braise can add a whole new layer or flavor to lamb, venison, pork, and poultry. Want to be a little daring? Try pairing cranberries with some heat from chipotle chillies.
Cranberries are a perfect addition to your holiday party appetizers such as baked brie with cranberry sauce or avocado salsa. The cranberry’s slightly sweet, heavy tanic qualities, also lend well to mixing with other juices for punches and cocktails.
Tips:
- Before using fresh cranberries, rinse them in a bowl of cold water; discarding any unripe ones that float to the top.
- One 12-ounce bag of fresh cranberries will yield about 3 cups whole or 2-1/2 cups chopped.
- When a recipe says “cook until the cranberries pop,” cook until the berry’s outer skin expands and splits open. Don’t over cook cranberries: they will turn bitter and mushy.
- To help neutralize the acid, add 1/4 teaspoon of baking soda when cooking cranberries. You’ll find you will need less sugar.
More Recipes:
- Apple Cider, Cranberry, and Ginger Punch
- Cranberry Waldorf Salad
- Fresh Cranberry Scones
- Pear and Cranberry Rustic Tart
- Venison Roast with Fresh Cranberries
References:
- Cranberry Selection and Storage and Cranberry Cooking Tips: About.com
- The History of Cranberries: The Kitchen Project
