Hello Dear Reader(s)

This is the time of year when bags of fresh cranberries are sold the most. Most people I talked to (and also how I grew up) just bought those cans of cranberry sauce (whole or regular) from the store to share on Thanksgiving and Christmas fests. And while (as I child) I would love to slice the jellied cylinder after sliding it out of the can on the indents from the can; this is NOT a sauce. It is a jelly. Even the “whole” cranberry sauce is not a sauce, but a jelly (or since it has pieces of cranberries in it, a jam or preserve)

The thing I wish is that it would be marketed properly. Call it a jelly or preserve. They already call Mint Jelly a jelly instead of a sauce, so why are you mislabeling your products?

These cans also hold a LOT of unnecessary sugars. And besides the children who actually likes to eat this stuff? Do we just feel obligated to do so? Who eats this properly? Spread on bread like any other kind of jelly?

When I met my husband he made a “sauce” or chutney rather every year for the holidays. My roommate LOVES it and will eat half a big bowl in one sitting.

I’d also like to share other ideas on how to use fresh cranberries so you can actually enjoy these berries during the holiday season and save those sugar carbs from something more enjoyable. (say, Pie or Eggnog)

Cranberry Chutney:

1 whole bag of fresh cranberries
1 – 2 cups Orange juice
1 can crushed pineapple
6 to 8 mandarin oranges or tangerines
1 – 2 cups chopped walnuts
1/2 cup of your favorite sweetener (I use stevia)
1 tbspn cinnamon
1 tsp clove
1 tsp ginger
(you can use whole spices, but I would recommend using a spice bag so it is easier to take out)

Directions:

combine everything into a saucepan and cook on low until cranberries pop and the natural pectin starts to thicken your mixture. Let cool and put into your serving bowl. Refrigerate overnight.

Cranberry Pie

1/4 C Butter, melted
1 (8.8oz) package of Biscoff type cookies, crushed
1/2 tsp kosher salt
1 (.25 oz) packet powdered gelatin
10 oz fresh cranberries (about 2.5 cups)
3/4 c packed brown sugar or equivalent subsitute
Juice & zest of 1 medium orange
1 (13.5 oz) can of full fat coconut milk
1 tsp grated ginger
2 tbsp heavy cream
1/2 tsp almond extract
1/4 tsp kosher salt

Directions: Preheat oven to 350° and grease a 9″ pie plate with butter. Make crust: In a large bowl, stir to combine Biscoff crumbs, melted butter, and salt. Press into the bottom and up the sides of a prepared pie plate. Bake crust until golden and firm, about 10 minutes. Transfer to a wire rack to cool. Combine gelatin and ¼ cup cold water in a small bowl; set aside to bloom, 10 minutes. Make filling: in a medium saucepan over medium heat, combine cranberries, brown sugar, orange juice and zest and bring up to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the liquid has thickened slightly, about 7 minutes. Add coconut milk, ginger, heavy cream, almond extract, and salt to saucepan and stir to incorporate. Heat until steaming (but not yet simmering!), then remove from heat. Stir in bloomed gelatin until dissolved. Use a blender, food processor, or immersion blender to puree the cranberry mixture until smooth. Strain into a bowl, discard solids, and let cool to room temperature. Pour mixture into a bowl and let cool to room temperature. Transfer cranberry mixture to the prepared crust and refrigerate until completely set, at least 6 hours.

Roasted Squash with Goat Cheese and Poached Cranberries

1 butternut squash (Sliced into 6 rounds)
1 tbsp Olive oil
kosher salt to taste
Black pepper to taste
1 c fresh cranberries
1/2 c maple syrup or subsitute
2 tbsp fresh orange juice
2 tsp chopped fresh rosemary
4 oz goat cheese (Room tempeture)
1/4 c heavy cream
1/3 C roasted/salted pepitas

Directions: Preheat oven to 425°F. Toss together squash and oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until golden brown and tender, 25 to 30 minutes. Combine cranberries, maple syrup, orange juice, and rosemary in a medium saucepan. Simmer over medium heat until cranberries begin to pop, 10 to 12 minutes. Stir together goat cheese and heavy cream in a bowl until smooth. Season with salt and pepper. Serve squash topped with cheese mixture, cranberries, and pepitas.

20/20 Investigations, Inc. Missing! Chapter 3.