Cranberries: They aren’t just for Thanksgiving

Fresh cranberries, loaded with vitamin C, are now making their way onto grocery shelves for the traditional turkey dinner. For many of us, the only time we eat cranberries is in the annual Thanksgiving feast. But cranberries are so versatile that they deserve consideration for other meals. Their peak season is from October through December, so buy extra bags of fresh cranberries and freeze them for as long as one year. Their extreme tartness makes them perfect for combining with other fruits such as apples, pears and apricots. Here are a few ideas for enjoying fresh cranberries all year.

Cranberry scones

The cranberry’s tartness adds a nice zip to scones and jam. Recipe from “Biscuits and Scones” by Elisabeth Alston; makes 8 large scones.

2/3 cup buttermilk or plain yogurt

1 large egg

3 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons cold butter, cut up

1 cup fresh or frozen cranberries

1/2 cup granulated sugar

1 teaspoon fresh grated orange peel

1 tablespoon butter at room temperature

Preheat oven to 375 F. Measure buttermilk in a 2-cup glass measure; beat in egg with a fork. In a large bowl, combine flour, baking powder, baking soda and salt; mix well. Add the stick of butter and cut in with a pastry blender or with your fingers, until mixture looks like fine granules. Add cranberries, sugar and orange peel; toss lightly. Add buttermilk mixture; stir with a fork until a soft dough forms. Turn dough onto a lightly floured board; knead five or six turns, then form dough into a ball. Cut into 8 wedges. Place on ungreased cookie sheet and bake 20 to 25 minutes or until medium brown. Brush with the 1 tablespoon soft butter and let cool on a rack.

Cranberry-bourbon relish

This relish is made in a rice cooker. Besides turkey, it works well with smoked meats, chicken or roast beef sandwiches. It will keep for several months in a covered container in the refrigerator, so you can make it in advance. Recipe from “Plugged In” by Lora Brody; makes about 4 cups.

1 small onion, chopped

1 teaspoon vegetable oil

1 cup bourbon

Grated zest and juice of 1 orange

12-ounce package fresh cranberries, picked over

1 cup sugar

1/8 teaspoon fresh ground black pepper

Put the onion in a small microwave-safe bowl with the vegetable oil. Cover and microwave on high power until onion is translucent, 60 to 90 seconds. Put all ingredients in a rice cooker and cook until cranberries are soft and liquid is absorbed, about 25 minutes. Transfer to a bowl and let cool to room temperature, about an hour. Cover and refrigerate until ready to use.

Cranberry and golden raisin chutney

This chutney is perfect for sandwiches or with curries. From “Recipes from the Vineyards of Oregon” by Leslie J. Whipple.

2 cups water

1 cup golden raisins

2 cups sugar

2 tablespoons Gewurztraminer or other white wine

1 cup fresh squeezed orange juice

2 tablespoons orange zest

2 tablespoons fresh ginger root, minced

Two 13-ounce packages fresh cranberries, picked over

2 small pears, peeled, cored and diced

1 cup slivered almonds, toasted

Bring water to a boil in a large saucepan. Add raisins and remove from heat; let stand for 15 minutes. Drain and reserve 1/2 cup water and raisins. Return reserved 1/2 cup water to saucepan and add sugar and wine; cook over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns golden brown. Remove from heat, stir in orange juice, orange zest and ginger. Add cranberries; cook over medium heat until cranberries begin to pop, about 5 minutes. Stir in reserved raisins, pears and almonds and cook for a minute or two. Remove from heat and cool. Cover and refrigerate until well chilled.

Fresh cranberry sauce with port and ginger

Here is a sauce with a lively combination of flavors. Unlike the other recipes, this is best prepared just before serving. Try it on ice cream or custards, as well as savory main dishes. Recipe from “Berries: A Book of Recipes”; makes enough for 4 to 6 servings.

1 orange

1 lemon

3/4 cup fresh cranberries, picked over

1 teaspoon grated fresh ginger root

1 thyme sprig

1 teaspoon Dijon mustard

4 tablespoons red currant jelly

2/3 cup ruby port

2 tablespoons sunflower oil or other cooking oil

Pare the rind from half the orange and half the lemon using a vegetable peeler, then cut rind into very fine strips. Blanch strips in a small pan of boiling water about 5 minutes; drain and refresh under cold water. Squeeze the juice from the orange and lemon into a small pan. Add cranberries, ginger, thyme, mustard, red currant jelly and port. Cook over low heat until jelly melts, then bring sauce to a boil, stirring occasionally. Cover pan; reduce heat and cook gently for about 15 minutes until cranberries are just tender. Add strips of rind and bubble sauce a few seconds to thicken slightly, then remove thyme sprig and adjust seasonings to taste; serve warm.