Fresh Cranberries: Savory Applications?
Bought a bag on a whim, and now have no idea what to do with it. I'd like to avoid dessert, although I did spot a nice looking crumble on this site, if all else fails.
But does anyone have suggestions for fresh cranberries, besides dessert or breakfast (sweets, basically?).
In the last alternative, have anyone tried drying them at home? I have a dehydrator, but this would really be the last resort.
Many thanks all.
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11 Comments:
There are all sorts of Asian cuisines that use strong sour flavors derived from fruits and/or vinegar- what about a sweet and sour pork with cranberries? I've also had sour soups- clear broth, with some meat and noodles and veg and usually cilantro, but if you sub ginger for cilantro and sour it with cranberry instead of lime and vinegar it might be an interesting twist. And cranberry vinaigrettes are awesome! Maybe blanch the cranberries and puree them into a dressing?
thatgrrl at 2:46PM on 01/11/09
Here's a recipe for cranberry horseradish relish from epicurious. It's awesome on sandwiches and also makes a nice accompaniment to roast meats and turkey!
http://www.epicurious.com/recipes/food/views/Cranberry-and-Horseradish-Relish-1209
dhorst at 4:03PM on 01/11/09
I keep cranberry sauce made from this recipe in my fridge.
http://www.epicurious.com/recipes/food/views/Spiced-Cranberry-Sauce-with-Zinfandel-105838
I add a spoonful or two when I make gravy.
tracker at 5:51PM on 01/11/09
Last time I had cranberries it was as a cranberry reduction served with a seared duck breast and a duck leg confit.
It balanced well with the duck and the butternut squash spaetzle + brussel sprouts with bacon and apple. However, I feel that if any one part of the dish were missing, the reduction would have thrown the platter off-balance.
Cassaendra at 9:25PM on 01/11/09
I make A sauce very similar to the one from "tracker" minus the Zinfandel, but next time I might add the wine.
dmcavanagh at 10:33PM on 01/11/09
Well, cranberry infused vodka is quite spectacular...not exactly 'savoury' though:-)
I, too, love using cranberry sauce/relish with meats, like poultry and pork.
brooke29 at 10:45PM on 01/11/09
Stilton tart with cranberry chutney (Epicurious).
Really, really good. Or just make the chutney, which is nice with cheese and crackers, or on pork sandwiches.
Michele Humes at 10:42AM on 01/12/09
I've had really great lamb and cranberry stew from Tea and Sympathy. And Spoon makes an excellent chutney (might be sold out by now), with cranberries, spices, and shallots.
butterface at 1:02PM on 01/12/09
Used with pork in a braise, they're nice. Also, indeed the duck combo is fabulous. Lots of uses.
lemons at 1:19PM on 01/12/09
You can add them to a bbq sauce to make a fantastic sauce for meatballs - I know I've googled that and come up with a number of options - and I know I made them years ago and they were a big hit. A good option at an upcoming SuperBowl party!
Maureen at 1:31PM on 01/12/09
Here is a recipe for cranberry roast pork:
Ingredients
1 2.5-lb boneless roast pork loin
1 tsp. kosher salt
1/2 tsp. lemon pepper seasoning
1 sm. red onion, halved, sliced
1 15-oz. can whole cranberry sauce
1 C. rose wine
2 Tbs. Dijon mustard
6 McIntosh apples, peeled, cored, and cut into 2-inch chunks
1 Tbs. cornstarch
2 Tbs. cold water
Directions
Place the roast into the crockpot. Sprinkle with salt and lemon pepper, and place onion on top. In a small bowl, combine the cranberry sauce, wine and mustard; pour over pork. Add the apples, cover, and cook on high for 6 hours.
Remove pork and let stand for 10 minutes. Remove solids with a slotted spoon and reserve. Pour sauce into a small saucepan and bring to a boil. Combine cornstarch and water and add to sauce; continue boiling for 5 minutes until sauce thickens a bit.
Slice pork (it will be so tender that this won't look pretty, but no one will care because it tastes so good!) and place onto a platter. Top with reserved fruits/onions and pour some of the sauce over the top.
Hillary
Chew on That
Chew on That at 2:11PM on 01/12/09