Cranberries Add Distinctive Flavor, Color To Holiday Feast

Turkey, stuffing and cranberries - that’s Thanksgiving. Adding salads, vegetables and desserts makes it a feast, but the turkey, stuffing and cranberries are essentials for both the festive dinner and the leftovers.

Without question, canned cranberry sauce or jelly is the easiest (and probably the most boring) way to add cranberries’ distinctive flavor and color to the holiday eats. Alternatives range from simple additions to canned cranberries, to desserts made with dried, canned or fresh cranberries. Here are some possibilities.

Cranberry Relish

1 (16-ounce) can whole berry cranberry sauce

1 navel orange, peeled and coarsely chopped (about 1/2 cup)

1 apple, coarsely chopped (about 1 cup)

1/4 cup chopped pecans

1 cup miniature marshmallows (optional)

Combine all ingredients except marshmallows; mix lightly. Refrigerate until chilled. If desired, stir in marshmallows just before serving. Yield: About 3-1/2 cups.

Winter Fruit Chutney

1/4 cup (1/2 stick) unsalted butter or margarine

1/2 cup coarsely chopped red onion

2 large Golden Delicious or Jonathan apples, peeled, cut into 1/4-inch slices 2 large Bartlett pears, peeled, cut into 3/4-inch chunks

1/2 cup orange juice

1/4 cup apple cider vinegar

6 tablespoons light brown sugar

3/4 cup dried cranberries

2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary, crushed 1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

3 medium oranges, peeled, sectioned

In large saucepan, cook onion in butter over medium heat until tender, about 2 minutes. Add apples and pears. Cook, stirring constantly until fruit is slightly softened, about 2 to 3 minutes.

Combine remaining ingredients, except oranges; add to saucepan and stir. Cook over medium-high heat until fruit is tender and mixture has thickened, 12 to 15 minutes.

Remove from heat and cool slightly. (Recipe may be prepared up to this point several hours in advance and reheated; do not add oranges until just before serving.) Add oranges and serve warm.

Yield: 8 to 10 servings.

Cranberry Cornbread Stuffing

1 (8-ounce) package boiler onions

2 (9 ounces EACH) packages seasoned cornbread stuffing (about 8 cups)

1 cup lightly toasted white bread

1 (3-ounce) package dried cranberries

1 cup grated apple

3 eggs, beaten

1 cup apple juice

1 cup orange juice

1 cup nonfat chicken broth

4 tablespoons margarine or butter

3 tablespoons fresh parsley, chopped

Drop whole onions with the skin still intact in 3 quarts of boiling water. Boil 6 minutes. Pour onions in a colander and rinse under cold water until cool to touch. Peel onions and cut into quarters.

In a large bowl, mix onions with all remaining ingredients. Spoon into a 3- to 4-quart covered casserole. Dot with margarine and sprinkle with parsley. Bake, covered, in a preheated 350-degree oven for 40 to 45 minutes.

Yield: About 10 servings.

Cranberry-Bottomed Walnut Pie

1-1/2 cups fresh or frozen cranberries

6 tablespoons orange juice

3 tablespoons sugar

2 teaspoons cornstarch

1 tablespoon water

Pastry for a single-crust 9-inch pie

2 eggs

3/4 cup dark corn syrup

1/3 cup packed brown sugar

3 tablespoons melted butter or margarine

1 teaspoon grated orange peel

2 cups walnut pieces

Lightly sweetened whipped cream, optional garnish

Combine cranberries, orange juice and sugar in saucepan; bring to boil. Cook 3 minutes. Mix the cornstarch with the water, stirring until smooth. Stir into cranberry mixture. Cook and stir until mixture is the consistency of thick jam. Cool.

Meanwhile, line 9-inch pie plate with pastry; crimp edge.

In a mixing bowl, beat together the eggs, corn syrup, brown sugar, butter and orange peel. Mix in walnuts.

Spread cooled cranberry filling evenly in pie shell. Top with walnut mixture. Bake in center of oven, at 350 degrees for about 45 minutes, until filling is set and crust is browned. Cool on rack. Serve at room temperature with a dollop of lightly sweetened whipped cream, if desired.

Yield: 8 servings.

Grilled Cheese Gobblers

8 slices sourdough or multigrain bread

1/2 cup whole cranberry sauce

6 ounces sliced, cooked turkey

4 ounces thinly sliced Cheddar cheese

Butter or margarine

Spread 4 slices of bread with cranberry sauce; top with turkey, cheese and remaining bread slices. Lightly spread outsides of sandwiches with butter; cook in large skillet over medium-low heat until browned on both sides.

Yield: 4 sandwiches.

Nutrition information per sandwich: 367 calories, 21 grams protein, 10 grams fat (25 percent fat calories), 46 grams carbohydrate. , DataTimes The following fields overflowed: SUPCAT = COLUMN, RECIPE - The Seasonal Cook