Cranberry cravings

How do I love cranberries? Let me count the ways. The tantalizing tartness, the versatility, the nostalgia it induces, and the luscious, ruby glow of the cranberry renders it irresistible — and just in time for the holidays. As the color begins to fade from the hillsides beyond my door, making way for the frosty grays that hail the Earth’s slumber, my kitchen radiates life with the fragrances and textures of bountiful food. But year after year, cranberries have been the crowning glory, whether they are tucked into tasty dishes or celebrated as festive centerpieces. Unlike so many other heartwarming seasonal foods, the brilliance of the cranberry’s flavor is perfectly matched by its beauty. Something about that sumptuous scarlet hue reminds us that life continues to thrive, rich and warm, even as the world outside is subdued under quilts of snowfall. A Hint of History Cranberries are an American original, indigenous to the wetlands of the northeastern United States. Native Americans relied on cranberries for food, medicine and dye. One of their primary uses for cranberry as a culinary ingredient was pemmican, also one of my all-time favorite trail foods. Back then, pemmican was a mixture of dried ground venison, fat, and dried cranberries. It was pressed into thin cakes and stored in a cool place to provide nourishment when needed. Pemmican was the perfect concentrated, high-energy emergency ration for lean times because it was a balanced “all-in-one” meal, it traveled well, and would keep throughout the winter months. In addition to pemmican, the native people of the northeast also cooked cranberries much in the way we prepare our traditional holiday “sauce” today, adding maple sugar or honey for sweetness. The cranberry has been called many different names throughout history, but the modern name evolved from “crane berry,” a term coined by German and Dutch settlers who noticed that the shape of the plant’s flowers resembled the head of a crane. Why We Crave Cranberries Cranberries lure us with rich color and a slightly bitter tang that we instinctively recognize as health-boosting. Among their attributes, cranberries boast antibacterial benefits, helping to prevent urinary-tract infections, kidney stones, tooth decay and bad breath. Plus, their high levels of antioxidants and phytonutrients are thought to help protect against heart disease, balance cholesterol levels, aid in recovery from stroke and even help prevent cancer. To delve into details of the cranberry’s health benefits, visit The World’s Healthiest Foods Web site at www.whfoods.com. Cranberries in the Kitchen Annual cranberry harvests begin in the fall, when the fruit ripens to its distinctive ruby red. Because firmness is a primary indicator of quality, cranberries are often sorted during harvest by bouncing them against wooden barriers. The firmest berries bounce over the barriers and are destined for market. When buying fresh organic cranberries, look for plump, firm fruit with deep color (the deeper their color, the better the taste and the antioxidant content). Dried cranberries retain antioxidants, but watch out for added sugar and preservatives. Also beware of bottled cranberry cocktails that are watered down with other fruit juices and super sweetened. If you’re seeking pure, preventative benefits in juice form, stick to straight cranberry concentrate — guaranteed to pucker your lips! The combination of cranberries’ high acidity and naturally occurring benzoic acid (a preservative) allows them to stay fresh for months. Within a sealed plastic bag in the refrigerator, fresh cranberries can last two months or longer. (Be sure to cull mushy berries if you plan to store them for more than a few days to prevent the whole bunch from going bad.) When removed from the fridge, berries may “perspire,” but rest assured of their freshness unless they’re discolored, soft or wrinkled. Cranberries may be kept frozen for a full year. To freeze, spread fresh cranberries in a single layer on a cookie sheet and place in the freezer. Within a couple of hours, the fully frozen berries can be transferred to a sealed and dated freezer container. Since cranberries are full of water, it’s best not to thaw frozen berries before baking with them. Creating a basic cranberry sauce couldn’t be easier, so there’s no need to resort to the canned stuff. Simply combine 2 cups fresh or frozen cranberries, 1 cup sugar, 1/2 cup water, 1/2 teaspoon salt, and 2 teaspoons lemon juice in a saucepan, and bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes until most of the cranberries have burst, stirring occasionally. Transfer sauce to a bowl. Cool, cover and refrigerate. Makes about 1-1/2 cups. But don’t stop there. Cranberries can enliven all sorts of cold-weather comfort food, from baked desserts and savory stuffings to meats and sparkling salads. Cranberry Sauce Corn Muffins Makes: 12 muffins Prep Time: 20 minutes Total Time: 40 minutes Preheat oven to 400 F. Line muffin tin with paper liners. Set aside. Streusel Topping: 1/4 cup flour 1/4 cup brown sugar 1/8 teaspoon allspice 1/4 cup butter In a bowl, combine dry ingredients. Cut in butter. Keep chilled until ready to use. Batter: 1/3 cup cornmeal 1 cup flour 1/4 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon soda 1/4 teaspoon sea salt 2 eggs 1/2 cup sour cream 2 Tablespoons butter, melted 1-1/2 teaspoons vanilla In a large bowl, combine dry ingredients. In a medium bowl, combine wet ingredients. Add wet ingredients to dry ingredients and stir until just moistened. In each muffin cup, put 2 tablespoons batter, then 2 teaspoons cranberry sauce. Sprinkle with streusel topping. Bake about 15 minutes.