Today is National Cranberry Day so we thought we’d share with you a few of our favorite recipes featuring this delicious, super versatile ingredient.
photo by Jennifer Johnson
Preheat oven to 375°F. Grease 4 4-ounce ramekins with butter and place on a baking sheet. In a medium bowl, combine 3 medium apples (peeled, cored, and diced), 1/2 cup fresh or frozen (unthawed) cranberries, 1/4 cup sugar, zest and juice from 1/2 lemon, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Stir until well combined. Divide mixture among ramekins. In another bowl, combine 1/3 cup flour, 1/3 cup oats, 3 tablespoons brown sugar, 1/2 teaspoon ground cinnamon and a pinch of salt. Cut in 4 tablespoons butter until coarse crumbs form. Spoon topping equally over each ramekin and bake for 35-40 minutes, until browned and bubbly. Serve warm with vanilla ice cream. Serves 4.
In a large Dutch oven, add 8 medium peeled, cored, and diced apples and 1 cup fresh or frozen cranberries. Add 2 cups water, juice from 1 lemon, and 1/4 cup sugar. Stir to combine. Bring to a boil; reduce heat to low and simmer until apples and cranberries are soft, stirring occasionally, about 30 minutes (you should be able to easily pop cranberries with back of a wooden spoon when done). Remove from heat and carefully purée in a food processor until smooth. Taste for flavor and add in a bit more sugar if desired. Refrigerate until ready to serve. Serve cold or at room temperature. Makes approximately 2 cups.
Recipe from The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England.
Published with permission from Union Park Press.
In a blender, combine 1 cup fresh (or frozen and thawed) cranberries, 1 tablespoon red wine vinegar, juice from 1/2 lemon, 1 tablespoon Dijon mustard, and 2 tablespoons honey. Season with salt and pepper. Blend until fairly smooth. Stream in 1/2 cup extra virgin olive oil until smooth. Taste for flavor as adjust as desired. Makes approximately 1 cup.