We have rounded up a collection of Ginger's favorite cranberry recipes and we will be sharing them all week.
Today is our official cranberry kick-off, with a couple of must-try recipes just in time for your Thanksgiving entertaining.
Outside of the holiday season, not many would put Cranberry at the top of the charts when asked about their favorite "berry". Most people don't even think of Cranberry the same way they do the plump juicy-sweet and delicate berries of spring and summer. They certainly do not eat them the same either.
As for us here in the Ginger kitchen? We are cran-lovers! Our crush on the cran may even border on obsession this time of year. We think that refusal to include our crantastic crush in with the berry crowd makes total sense.
Because we know the truth of the matter is, the Cranberry is not something we would categorize with what we typically associate with the "berry." There is something about the unique Cranberry that cannot be categorized, classified, or grouped in with other fruits or veggies. It's a stand-out amongst the backdrop of winter citrus, proudly shining its ruby-hued light, unaware it is supposed to fade into the background.
But, why should the Cranberry sit quietly on the sidelines while the brussels sprouts and green beans get all the pizzazz? No one should put cran-baby in a corner.*
The Cranberry is a hearty, gutsy, vibrantly cheerful, and immensely versatile winterberry, and if you find yourself, as many of us do, completely fixated on all the delicious things you can do with these festively colored ruby berries of winter, well, you are not alone...in fact, you are my people; and you have come to the right place!
Ahhh, yes! The Cranberry! The holiday Cocktail Cheerer-upper, with festive color and a sweet-tart flavor boost, plays well with everything from Vodka to bubbly and is just as great in a party punch as a carefully curated craft cocktail.
The Cranberry's zesty bright pop of juice and mouth-puckering tartness provide so much possibility, it is impossible to limit them to just one or two uses. While not typically eaten out-of-hand, that is where the limit ends when it comes to what this amazing, tiny, little berry, can do.
Packed with gusto and a lively hue that provides a punch of show-stopping color, the cranberry's beautiful and dramatic flair grabs your attention and doesn't let go until the snow melts away and the first spring blush of strawberries and rhubarb spring forth from their slumber.
Some simple prep is all that is needed to bring out a gutsy, full-ranging punch of flavor, and suddenly the Cranberry becomes unforgettably vivid, leaving you longing for more.
The Cranberry is uniquely excellent. Its brightly colored, perfectly smooth skin hides a juicy and crunchy interior brimming with natural pectin, making it fantastic for preserving, as well as for chopping into relish or cooking down into a rich glaze or a lux sauce.
It works well in dressings, thickens and brightens a variety of syrups, and is the saucy co-star of Thanksgiving. Whether ceremoniously slid from its can onto a crystal condiment server, before being neatly sliced and displayed, or a fresh whole berry version adorned with mandarin orange segments or perhaps warmly spiced with Ginger, cinnamon, cardamom or clove, glistening brightly from a cut crystal serving dish as it is passed from person to person, oohs and ahhs rippling in its midst. Cranberries are magic and mighty.
The cranberry is here solely for the purpose of brightening up our cold winter meals with a little zip, a bit of panache, and a whole lot of flavor!
So, maybe it deserves top billing the next time you think about berries because this tough little cold-weather fruit has a special place not just on the Thanksgiving table but at winter brunches, holiday luncheons, and Christmas cocktail parties alike, and it is time to celebrate all that this powerhouse of a berry can do!
Whether you are hosting the big meal, just bringing a dessert, throwing a weekend brunch before bidding adieu to out-of-town guests, or you are simply in need of a refreshing cocktail once the madness settles down and you are left with blessed quiet and a fridge full of leftovers. We have you covered!
From the classic cranberry sauce to a spectacular tart, a quick and easy make-ahead breakfast casserole, a versatile sauce hero that can do it all, and a brisk and refreshingly tart infused vodka ready to blend into a Thanksgiving friendly Cosmo or a Brunch Friendly punch, we hope you give some a try this holiday season!
Also, don't forget to hit the comments and let us know some of the crantastic ways you celebrate the amazing Cranberry!
We can't wait to hear from you!
Cranberry Coulis*
This cranberry coulis is a great accompaniment for roasted pork or poultry and is particularly great with cornish hen, or wild game such as goose, rabbit, or venison. This is a multi-tasker that is also just as at home (and pretty damn delicious) on the dessert table... served over ice cream/custards, as well as alongside spice cake, or pumpkin bread. Add balsamic and drizzle over roasted Brussels sprouts, or maybe swirl into cheesecake batter, alternating with melted white chocolate before baking for a festive cranberry white chocolate swirl cheesecake! Is your morning oatmeal getting boring? Hit it with some of this coulis and a handful of craisins, chopped nuts, or pepitas- the coulis can do it all!
Gather the troops!
6 ounces fresh cranberries (washed)
1 large orange (zested and juiced)
1/4 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamon
1/4 cup orange liqueur (Triple Sec, Cointreau, Grand Marnier)
In a heavy bottom medium saucepan, add all ingredients except the liqueur.
Heat over medium-high heat, until the berries have all burst - about 12-15 mins.
Remove from heat, add the liqueur and stir gently until well combined.
Using a stick blender on low, puree the mixture carefully, until smooth.
Return to low heat and continue to cook gently until thickened and slightly reduced.
Remove from heat and serve immediately, whisking in a tbs of heavy cream if desired prior to serving. Or refrigerate until ready to use.
Refrigerate for up to a week.
Gently reheat prior to serving, may also be served cold or at room temperature.
*A coulis is a versatile sauce made from puréed fruit or vegetables, cooked down until thick. It can be served hot, cold, or room temperature. Cranberries make a great coulis, as they thicken easily due to their high pectin content, meaning less time at the stove, they also keep their vibrant color despite cooking over high heat and storing for several days.
Cranberry-Apple Relish with Sumac and Pomegranate
Serve this fresh and zesty raw cranberry relish in place of the standard cranberry sauce at this year's Thanksgiving and watch as people sit up and pay attention. This is bright, flavorful, and crisp; a perfect foil to the rich turkey and gravy, and a must-have on a leftover turkey sandwich. If you don't have sumac on hand, ginger works very well, feel free to play with the spices as you prefer and enjoy your new favorite holiday relish!
Gather the troops!
12 oz fresh cranberries (this is a full standard-sized bag displayed in grocery stores right now- no measuring needed- you're welcome!)
1 Granny Smith Apple cored, peeled, and quartered
1/4 cup granulated sugar
1/4 cup pomegranate juice
1 teaspoon ground sumac (or if preferred, ground ginger)
1/2 cup pomegranate arils
Kosher salt and ground black pepper to taste
Combine all ingredients except Pomegranate in a food processor and process at low speed until finely chopped but still chunky. Refrigerate 3 hrs or overnight, when ready to serve, fold in pomegranate arils and add salt and pepper to taste. This is great to make ahead as it gets better with a stay in the fridge. Make up to 3 days in advance and simply store in an airtight container in the fridge. Will keep nicely up to one week.
Cranberry Vanilla Bean French Toast Casserole
French toast casserole is what we call it when we really just want to eat bread pudding for breakfast. Essentially, that is what is happening here, and let me tell you....it's fantastic, both crunchy and custardy, spicy and fruity, and is just as good with butter and maple syrup (or the cranberry maple syrup below because it is cranberry everything this week) as it is with whipped cream or ice cream. Or if you like things on the less sweet side, try just a drizzle of warmed heavy cream, I won't judge you for any of those choices, since they have all been on my own plate more than a couple of times already this year!
It's sweater season, so going a little squidgy around the middle is totally secret, so go ahead and treat yo' self! Just leave the torturous Spanx in the closet, no one needs that kind of negativity in their lives during the holidays.
Since this works great when made the night before and takes only an hour of hands-off cooking time in the morning, this is the busy morning breakfast or brunch dish you need in your life right now, or is that just me?
Throw on a pot of coffee, and pop this in the oven to greet the troops as sleepy bed heads start wandering into the kitchen. Your house will be warmly scented with vanilla, cinnamon, and sweet maple...beckoning even the night owls to rise from their slumber.
Gather the troops!
1 loaf cinnamon swirl raisin bread such as Pepperidge Farms- cubed.
4 large Eggs
3/4 cup heavy cream
1 vanilla bean
1/4 cup light brown sugar
1/4 cup cranberry coulis (recipe above)
1/4 cup whole cranberries-roughly chopped
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground allspice or clove (optional)
Spray or butter on all sides and bottom of 8x8 sq glass baking dish. Place cubed bread in the baking dish, tucking all pieces in neatly.
In a medium bowl, whisk eggs and cream until well blended. Split the vanilla bean in half lengthwise, using the tip of a sharp knife, scrape the seeds inside into the cream and egg mixture, reserving the pod for the cranberry maple syrup in the following recipe.
Add the brown sugar, the coulis, berries, and spices to the custard and stir until just combined.
Pour mixture over bread cubes, and chill for at least an hour up to overnight.
When ready to bake -all custard should be absorbed into the cubed bread-
Bake in preheated 350-degree oven approx 50 mins or until the outside is golden browned and crisped up.
Remove from oven and allow to cool in pan on a baking rack for 20 mins.
Seriously, is there anything better than spending the morning with your feet up, in your slippers and robe, enjoying the chatter all around, and receiving requests for "more please!" while you just sip your coffee and allow for self-service with a smile?
Not many moments are quite this satisfying! This casserole can easily scale up to feed a crowd as needed and is one of our winter weekend go-to's, perfect for the start of both a busy day and the laziest of weekends.
Serve with warm cranberry maple syrup (recipe below) and plenty of fresh butter...may also be drizzled with a bit of cream that has been sweetened with a bit of brown sugar and vanilla and warmed to just below a simmer. Whoa.... Enjoy!!
Cranberry Maple Syrup
In a small, heavy-bottom saucepan, combine 1 cup fresh cranberries, with 1 1/2 cups maple syrup, the reserved vanilla pod if using, and 1/8 tsp ground ginger (optional).
Heat over medium-high heat until reaching a simmer, reduce heat to low, and continue simmering until berries have just burst for about 10 mins.
Remove from heat, allow to sit at room temp until cool enough to safely handle, and then carefully strain through a fine-mesh sieve into a clean mason jar or heat-safe container with a tight-fitting lid.
Discard the vanilla pod, and reserve the berries for other uses, they are great just served along with the french toast casserole, providing an even bigger crantastic punch- they can also be used in any of the combinations below:
To use the berries as a glaze for baked ham, or roasted pork, add a bit of brown sugar and bourbon- BOOM!
Maple berries can be tossed with roasted butternut squash for a brilliant fall /winter side dish. Top with toasted nuts, pepitas or buttered and browned bread crumbs and everyone suddenly will eat their veggies!
For a great lunch or light dinner with tons of flavor and color. Fold reserved berries into softened butter, add chopped pecans or walnuts, and use as a topper for baked sweet potatoes.
Or, if you have a little extra time and want to really just be a show off...make these...
Twice Baked Sweet Potatoes with Sausage and Cranberries
1 cup of reserved maple cranberries from Cranberry Maple Syrup recipe above
4 Baked Sweet potatoes- potatoes scraped into a separate dish
1/4 cup heavy cream, or half and half
2 Tbs butter
1/2 lb cooked and crumbled country sausage (or bacon if preferred)
1/4 cup toasted pecans
2 tbsp brown sugar
1/2 cup Gruyere- grated
Prep the basked potatoes: Split open each sweet potato, and, using a small spoon, gently remove the cooked potato; scrape into a medium bowl (keeping the jackets intact; place the jackets to the side for later).
In a microwave-safe dish or glass measuring cup, heat the cream and butter on high heat for about a minute, until very hot.
Using a hand mixer or masher, mash the sweet potato with cream and butter until smooth., gently fold in the berries and the crumbled sausage (or bacon, if using).
Fill the potato jackets with the potato mixture, piling high; dividing into the four skins.
Toss pecans and brown sugar in a small bowl until well coated, top potatoes with sugared pecans.
Sprinkle each with the Gruyere (about 1/8 cup each) place on a baking sheet and broil until the cheese and sugar is melted and just starting to get bubbly/brown. DEVOUR...ahem... I mean serve immediately.
Cranberry Curd
Cranberry curd is lush and velvety, flavored with a cranberry citrus zippiness that is mellowed by a buttery softness. Cranberry curd is lovely spread on biscuits, scones, or toast, used to fill pastries, pies, layer cakes and tarts. But I would be lying if I said I did any of those things on the regular. Usually, I just simply eat it with a spoon, straight from the fridge. I keep this on hand frequently now because I just cannot stop eating it, and it is so damn easy to make it has become one of those things that I just whip up a batch "just because". I love it so much, that I had to share it so you can love it too. For years I avoided making any type of curd. The thought of tempering eggs struck fear into my heart after a high school home-ec hollandaise disaster left me fearful of every trying to make any recipe that called for tempered eggs.
But then a few years back, I decided to just skip the tempering and try my handy fine mesh sieve to screen out any bits of egg that were a bit cooked- and well...it worked like a charm! If you have not made curd yet because the thought of tempering eggs sounds like way too much work, I am with you! Tempering? Ain't nobody got time for that! So if you have a little fine mesh sieve, get it out, and get to making curd, because homemade in this case really is the way you want to go. Mostly because it is not very common to find cranberry curd already made at the store. But also because it is freaking fantastic and you really should not live in a world without homemade curd in it....it's that good.
Gather the troops!
12 ounces fresh cranberries 1 cup granulated sugar 2 Meyer Lemons -Juice of both (a scant 1/2 cup) and zest of one (about 1 tbsp)
1/4 teaspoon fine sea salt 1/2 cup (1 stick) unsalted butter, cut into tablespoons 2 large eggs 2 large egg yolks
Get to making your curd!
In a medium saucepan, combine the cranberries, sugar, lemon juice and zest, and salt. Cook over medium-high heat and bring to a boil. Reduce heat to medium and continue to simmer until the berries have burst and released their juice, the liquid about even with the berries
Using a stick blender, blitz the berries on high until smooth, about 1 minute.
Add butter, 1 tbsp at a time, blitzing on low for after each addition until completely mixed in about 5 seconds each time, then after all butter is in, blitz again for 15 seconds.
Pour through a fine-mesh sieve into a clean glass bowl to remove any solids.
In another bowl, use a whisk to beat the eggs and egg yolks together, whisking well until light and homogenous.
Stir in 1/4 cup of warm cranberry liquid and whisk well until totally combined, then continue adding, 1/4 cup at a time, whisking and blending thoroughly between each addition until all of the cranberries have been added to the eggs.
Pour this mixture again through a fine-mesh sieve back into the saucepan and turn the heat back on, cooking over medium-low for 5 minutes.
Cool cranberry curd over an ice bath (take a large bowl and fill it with ice water—more ice than water, just enough that it doesn’t overflow).
If using for another recipe, cover curd with plastic wrap, pressing wrap down on to the surface of the curd to keep it from forming a tough skin. Refrigerate until ready to use.
If making curd with no thought other than "I want that" then spoon into a clean glass jar with a tight-fitting lid, and store in the fridge until you have a hankering for it. Don't tell other family members it is in there. Hide it behind the big jar of olives.
Cranberry Tart with Pate Brisee Crust
Now that you have homemade curd, you can make a cranberry curd tart that is so beautiful people will absolutely make a fuss when they see it. Hell, every time I make it, I am shocked that something that beautiful came out of my kitchen. Don't get me wrong, I make great food, but this tart...THIS TART is ART!
It is also a fantastic finish for your Thanksgiving feast. Lighter than a pumpkin pie and more attention-grabbing than a good old apple, it's a jewel-toned showstopper on the holiday dessert table. Top it with a crown of sugared berries, whole berry cranberry sauce, or ringed with rosettes of whipped cream. Just don't make it too far in advance, or you will end up like me. Making another one because we lack all self-control and willpower in the face of this scarlet beauty, and so we ate it. Yes, all of it. In less than two days. I feel no shame either. It really is that good and I hope you make it and love it as much as we do!
1 batch of Cranberry Curd from the recipe above
Prepared and prebaked tart crust (see options below)
You can make this with the tart crust of your choice, if you have a favorite go for it. I like a simple crust, that allows the cranberry to really shine, so for me, that means a Pate Brisee or a Pâte Sablée. Both are perfectly perfect for this tarte, and you cannot go wrong with either. The Pate Brisee recipe will give you two crusts. You can freeze the unused crust for another day.
Pate Brisee Crust recipe- I used this recipe by Martha Stewart for my pie crusts, and it is fabulous for this recipe. I am glad I used this one too because I had another whole crust in the fridge ready to roll out making the replacement of the eaten tart a bit easier to deal with...it may have been the knowledge of this backup crust that egged me into making the decision to eat it...so proceed with caution (aka, make a double batch of curd, just in case)
A shortbread crust (Pâte Sablée) is also wonderful, the buttery flavor enhances the butter in the curd, making for a richer more celebratory tart, just as bright and delicious but extra special with the addition of the luxe shortbread. To make a shortbread crust, I highly recommend this recipe, which makes the absolute most decadent shortbread crust I have ever had, the author, Belula, gives some beautiful tips to ensure a successful outcome, especially if this is your first time making a shortbread crust, or Pâte Sablée.
Make the tart!
To make, fill the baked tart crust of your choice with the curd, smoothing the top with an offset spatula, and bake in preheated oven at 350 degrees for about 10 minutes or until curd is set but still slightly jiggly.
Allow to cool in pan on a wire rack for at least 10 minutes, then carefully remove from the tart ring, place on serving dish and continue to cool to room temp and then wrap loosely with plastic wrap and chill until ready to serve.
Garnish with whole berry cranberry sauce, pomegranate arils, whipped cream rosettes, or a scattering of sugared cranberries. Stand back and weep tears of admiration. Eat that beautiful tart in celebration.
I hope you get to spend some time with those you love and take a moment to be grateful for the little things this Thanksgiving...like leftover cranberry sauce on your Black Friday Turkey Sandwich!
As for me? I am grateful and endlessly thankful for my big man, Buhbah, the mighty Gingersnap himself, and for Papaw, my ultimate ride or die- these guys always have my back. I am also truly grateful for having the time and support to share my thoughts and some great food with those who are interested, and well...if you are reading this right now, then that means you! I am thankful for you, too! Seriously, you rock!
From my Ginger family to yours, we wish you all a safe and healthy Thanksgiving, blessed with big flavors, big laughs, big acts of kindness, big shows of gratitude, lots of gravy.... and pie, there must always be pie.
Tomorrow our holiday cranberry kick-off continues, if you liked today's recipes, I hope you come on back and join us for more crantastic creations.
xoxo, Ginger