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Five ideas for cooking with fresh cranberries

 
Cranberry Toddy. Photo by Carlynn Crosby, Times Correspondent.
Cranberry Toddy. Photo by Carlynn Crosby, Times Correspondent.
Published Nov. 17, 2017

Cranberry sauce has long been a fixture on the holiday table. According to the Chicago Tribune, Ocean Spray, the popular producer of cranberry sauce, cans about 70 million tins of the stuff a year, 85 percent of which gets sold between Thanksgiving and Christmas. Last year, canned cranberry sauce sales declined, but the sale of fresh cranberries went up as people began experimenting with making their own sauce at home. But the buck doesn't stop at sauce. Crunchy and tart, cranberries are a wonderful ingredient to use in any dish during the holiday season. Here are five ideas for turning up traditional recipes by swapping out some ingredients for cranberries.

Carlynn Crosby, Times correspondent

Cranberry Cobbler

This cobbler is supremely easy to make and beats bringing cranberry sauce from a can to any holiday get-together. Start by heating the oven to 350 degrees. To make the topping, mix 6 tablespoons unsalted butter and ½ cup sugar with a wooden spoon until smooth. Beat in 2 large eggs, one at a time, until well combined. Next, add 1 teaspoon vanilla extract and 1 teaspoon freshly grated orange zest. Then, add 1 cup all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt. Mix well and set aside. To make the filling, combine 6 cups fresh cranberries, 1?¼ cups sugar, 1 cup cranberry juice and 1 teaspoon freshly grated orange zest in a 2-quart shallow glass or ceramic baking dish. In big spoonfuls, heap the topping over the cranberry mixture and bake for 55 minutes to an hour, or until the filling is bubbly and the topping is brown. Let cool before serving warm or at room temperature. Serves 6 to 8. Recipe adapted from delish.com.

Cranberry Mimosas

Mimosas are popular for brunch, so make them more festive for your holiday brunch by swapping out orange juice for cranberry juice. If you're feeling extra boozy, you can turn these mimosas into Poinsettias, a delicious festive cocktail, by adding a good splash of orange liqueur, like Cointreau or triple sec, or vodka to the glass. To make a pitcher of the mimosas, combine 1 bottle of sparkling wine or prosecco with 1?½ cups cranberry juice. Chill until ready to serve and garnish serving flutes with a sugar rim, fresh cranberries, rosemary sprig and/or orange peel. Serves 6 to 8. e_SClBCranberry Vinaigrette

This vinaigrette works great on top of any salad, especially one made with walnuts, crumbled goat cheese and oranges. To make it, puree 1 peeled, cored and quartered shallot, ½ cup fresh cranberries, ¼ cup extra-virgin olive oil, 2 teaspoons red wine vinegar, ¼ cup walnut or flax oil, 1 teaspoon fresh thyme, 1 teaspoon agave or honey, ½ teaspoon salt and ¼ teaspoon pepper in a food processor or blender until smooth. Store in a jar, in the refrigerator, for up to 1 week. Makes about 1 cup. Recipe adapted from healthyseasonalrecipes.com.

Cranberry Hot Toddy

By subbing hot water with cranberry juice, hot toddys are made a little bit sweeter and more delicious. In a microwave-safe mug, combine 4 ounces cranberry juice, 2 ounces whiskey, ½ tablespoon honey and ½ teaspoon fresh lemon juice. Microwave for 1 minute, stir, then microwave for another minute. Repeat until warm but before it boils. Garnish with a lemon wedge and cinnamon stick. Makes 1 drink. Recipe adapted from realhousemoms.com.

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Cranberry Salsa

Surprise everyone by putting cranberry salsa instead of cranberry sauce on the table this year. To make it, bring 2 cups fresh cranberries and 2 cups water to a boil in a medium saucepan, cooking for 2 minutes. Drain. Then, stir in ½ cup sugar until dissolved and add ¼ to ½ cup minced cilantro, 2 to 4 tablespoons chopped jalapeno peppers, ¼ cup finely chopped onion, 2 tablespoons freshly grated orange peel, ½ teaspoon salt and ¼ teaspoon pepper. Mix well and refrigerate. Serve with chips or crostini. Makes about 2 cups. Recipe adapted from tasteofhome.com.