Arguably, the holiday season would not be the same without cranberry sauce. I sometimes balk—in a weak attempt to avoid the whole idea. No matter, eventually I buckle and make a fresh batch anyway. I can’t help myself.
Cranberries are a big crop in Oregon. With gobs of bogs scattered along our coastline there’s no excuse not to have plenty on hand.
If you’ve got the berries and time is your problem, here’s a simple cranberry sauce for you. Combine the berries, sugar, a little liquid, and pop it all in the microwave. In five minutes a luxe sauce will materialize with little effort on your behalf. If you wish, add a little grated ginger or orange zest.
Enjoy it with toast or on hot cereal in the morning. Dress it up with a splash of vinegar, onion or garlic, a teaspoon of ras-el-hanoutor other red pepper spice blend and you’ve got handcrafted chutney (for more ideas see chutney). It’s a festive homemade gift that’s ready when you are.
Five Minute Cranberry Sauce
2 cups fresh cranberries, rinsed
⅔ cup granulated sugar
¼ cup water, orange juice, or brewed Orange Spice Tea
1 tsp orange zest or grated ginger (optional)
In 4-cup microwaveable glass measure or similar bowl, place cranberries, sugar, liquid and optional flavoring.
Cover loosely, cook in the microwave for 5 minutes using the following sequence, taking care not to boil over: bring to a boil and cook for 2 minutes, then stir. Cover, cook 1 minute and stir again. Cover, cook for 30 seconds and stir, repeat for another 30 seconds.
Berries will pop, release their liquid and thicken into a sauce. If not, repeat for 30 seconds. Pour into storage container and refrigerate. Yield: 1½ cups.
Ah beautiful cranberries, ruby red jewels of the holiday season…
It’s too bad that cranberries tend to receive little more than a cursory nod when cast in their limited role as a wobbly sauce —several circles down from the holiday turkey. If real lucky, they might be hung out to dry on a string draped around the Christmas tree.
I decided to give cranberries a chance, this time as a co-star with another seasonal favorite, the Honeycrisp apple (or any other sweet-crisp variety). Anyone who has played with cranberries knows they can be quirky. They are hard, tart, and when cooked have their own thickening power. On the other hand, Honeycrisp apples are full of flavor, crisp, bright and juicy—they could go a long way to elevating cranberries beyond their obscure part as a bit player.
This beautiful Crostata is very similar to the Stone Fruit Galette in my Counter Cuisine cookbook. If you have taken a look, you know that it is a hand formed pie mounded with fresh fruit. It also bakes in about 30 minutes.
The trick here is to cook the apples and cranberries just long enough to soften them but still retain their shape and unique attributes.
The best way to pull this off is to briefly cook the filling ahead. The hand formed pastry can be prepped ahead, too. Then, it’s a simple matter of assembling it all and baking the crostata off until bubbly and golden brown.
The result: a crisp pastry bundle wrapped around a tender-fresh filling near bursting with holiday flavors.
Apple Cranberry Crostata
1 recipe Hand Formed Pastry (below)
1 Tbsp butter
2-3 Honeycrisp or other apples, peel, core, cut into ½” slice or chunks, @ 3 cups
1 tsp cinnamon, ½ tsp nutmeg
3 Tbsp granulated sugar
2 Tbsp brown sugar
1 orange: 1 Tbsp juice, 2 tsp zest
1 Tbsp flour
¾ to 1 cup raw cranberries
Egg wash: 1 egg yolk + 1 tsp water, 1 Tbsp granulated sugar
Glaze: 1 Tbsp melted and strained marmalade (optional)
Prepare pastry and chill at least 30 minutes, up to 2 days.
For filling, heat butter in wide pan over medium. Toss in apples to coat, add the spices and sugars to melt. Add the orange zest and juice, cook 1 minute.
Remove from heat, sprinkle flour over the fruit and gently stir to combine all. Return to medium heat and bring to a simmer. Add the cranberries, lower heat and cook 2-3 minutes, until thick and fruit just begins to soften. Remove and cool well, 1- 2 hours. Filling can be chilled and brought to room temperature before proceeding.
To assemble, roll out pastry on floured parchment into 12” free formed round. Set pastry and parchment on baking sheet.
Mound prepared filling onto pastry with slotted spoon, higher in center. Allow 2” border to fold over fruit and contain it. Brush pastry with egg wash and sprinkle with granulated sugar.
Bake 375-400°F for 25-35 minutes, until filling is bubbly and pastry is golden brown. If desired, brush fruit top lightly with marmalade glaze for extra shine. Cool well. Slice and serve with vanilla ice cream. Serves 4 to 6
3 Tbsp each butter and vegetable shortening spread ½” thick, freeze 15 mins
1 cup AP flour
½ tsp salt
3-4 Tbsp ice water
Whisk flour and salt in med bowl. Dice the cold shortening and butter into ½ cubes and cut into flour with 2 knives or a pastry blender, until pieces are the size of small peas.
Add 3 Tbsp ice water and stir with a fork until the flour is moist and begins to hold together. Add a few more drops of ice water into bottom of bowl if needed. Gather up dough and gently shape into a ball and flatten into a disk. Roll out as needed or wrap each in plastic wrap. Chill up to 2 days.
One of the benefits of living in Oregon is our availability to fresh, tart cranberries. Oregon’s coastal region’s moist bogs provide ideal conditions for the spindly, low growing bushes to thrive.
Their juicy tanginess makes an ideal foil in sauces, chutneys and other condiments, in salads, and for baking. I like to stock up on cranberries when they are abundant, from October to December.
I recently came across a forgotten bag of berries stuffed in the recesses of the fridge that needed to be either frozen or used up. Here’s my ten minute solution: a sweet and sour cranberry-apple jam that falls somewhere between jam and chutney.
The jam’s spicy-tart bite is a delicious wake-up on morning toast, as an edge with peanut butter in a sandwich, and even as a mild condiment with curries.
Nice to know it is laced with B, C and E vitamins, too.
Spiced Cranberry Apple Jam
12-ounce bag fresh cranberries, rinsed and drained
1 large Gala, Fuji, or Honey Crisp apple, peel, seed, chop
½ cup apple cider
¼ cup apple cider vinegar
¾ cup brown sugar
Pinch sea salt
¼ tsp five-spice powder, or cinnamon stick
1 vanilla pod, seeded, or 2 tsp vanilla extract
In a medium pot, combine cranberries, apple, cider and vinegar, sugar, salt and five-spice and bring to a boil over high heat, stirring to dissolve sugar. If using vanilla extract hold off until finish to add.
Simmer over medium heat until cranberries begin to burst and jam thickens, 8-10 minutes. Just before removing from heat, stir in vanilla and simmer briefly. If desired, mash berries with a bean or potato masher, for more jam-like consistency
Let cool, remove the vanilla pod. Transfer jam to a pint jar with the cinnamon stick if using. Will hold in refrigerator 2 weeks or longer. Yield: 2 cups
Here in Oregon’s central Willamette Valley, we are under winter storm conditions with yesterday’s 3-inch layer of snow. Today, early morning ice storm warnings advise all to stay off the roads due to dangerous conditions.
Hunkering down, my thoughts naturally drift to tinkering with food. I envision something easy and comforting—on the order of a warm, cheery Sunday morning coffeecake.
Of course, my recent fascination with the microwave was enough to inspire these personal portions of cranberry orange coffee cake. They were table ready within 15 minutes, including minimal cleanup.
Since everything cooks quickly in the microwave, it’s best to thoroughly pre-prep everything. I had fresh frozen cranberries handy in the freezer. To move things along I microwaved them with a dab citrusy orange marmalade until they began to pop, then set it aside to cool. Same with dry ingredients; a quick sift alleviates weird pockets of flavor.
Baking in the microwave is quite different from the traditional oven since powerful heat can create moisture accumulation. I abandoned the usual covering of food prior to cooking; it tends to adhere to the surface and make more of a mess. Also, to maintain an even rise, I turned the baking dishes every 30 seconds after the initial first minute.
In total, these 3 lovelies took a little over 2 minutes total cooking time. Since the centers tend to cook first, the edges still appear undercooked, but that is fine. Carry over heat from the container plus the food’s internal heat will continue to cook after removal from the microwave.
Enjoy these warm in their baking containers. For additional flourish, sprinkle with turbinado sugar prior to baking, or afterward cool slightly and dust tops with confectioner’s sugar or give a drizzle with xxx sugar thinned with liquid.
Cranberry Orange Mini Coffeecakes, Two Minute
1/3 cup fresh frozen cranberries
1 tablespoon marmalade
1/2 cup all purpose flour, or any flour combination (like 1/2 whole wheat)
2 tablespoon brown sugar
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
2 tablespoon milk
Turbinado sugar, optional topping
Spray 3 – 8 oz microwave safe baking dishes with non-stick spray, place on ovenproof dish.
In small microwave safe container, heat cranberries and marmalade about 1 minute to soften and breakdown. Set aside to cool.
Sift dry ingredients into small mixing bowl and blend thoroughly.
Separately, beat egg and milk to thoroughly combine.
Combine the egg mixture with the dry ingredients and quickly swirl in the cranberry mixture.
Divide batter evenly between three baking dishes, sprinkle lightly with turbinado sugar if desired.
Bake on high for 1 minute. Give each dish a slight turn and bake another 30 seconds and turn again. Continue to bake and turn in 30 second increments for 2 minutes or more; edges will be moist, but continue to cook out of the oven. Don’t overbake. Yield: 3 servings.