Monday, December 15, 2008

For the love of cranberries, part 2

I still love cranberries! I love to make cranberry bread, cranberry sauce, cranberry salsa, frozen cranberry martinis, and sugared cranberries. Here are two of my favorite cranberry recipes. I hope you enjoy them!

Sugared Cranberries (from Cooking Light December 2003)
2 cups granulated sugar
2 cups water
2 cups fresh cranberries, washed and picked
3/4 cup superfine sugar

Combine granulated sugar and water in a saucepan over low heat, stir until sugar dissolves. Simmer (do not boil), and remove from heat, let cool slightly. You do not want the cranberries to pop. Stir in cranberries, pour into a bowl. Cover and refrigerate overnight. Drain cranberries in a colander over a bowl. . Place the superfine sugar in a shallow dish. Add the cranberries, roll to coat with sugar. Spread the sugared cranberries in a single layer on a baking sheet; let stand at room temperature until dry. Store in an air tight container in a cool place for up to 1 week.
They look so pretty in a holiday bowl. They pop in your mouth, and are a surprising sweet treat. The contrast between the sweet, candy like shell and the tart, juicy berry is nice. These are great to put out when entertaining, to use as a unique gift, or serve at a cocktail party.

Cranberry Salsa
1 bag cranberries, washed and chopped
3 green onions, chopped
½ cup (or more) cilantro leaves, chopped
2 limes, juiced
½ - ¾ cup sugar
1 jalapeno, seeded and diced

Mix together gently. Serve with corn chips, crackers, or tortilla rolls. Also works well with roast turkey or pork tenderloin.

To make spicier, add more jalapeno
Let sit in refrigerator 1 – 2 hours.
Can be made a day ahead, add cilantro before serving.

I hope you enjoy these recipes. What are your favorite holiday recipes?