Cranberries – Three recipes that you can use anytime

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Cranberries – Three recipes that you can use any-time

Cranberries deserve spot at dessert table. Cranberries aren’t just for Thanksgiving. While cranberries are a great pairing with the traditional Thanksgiving bird, we’re taking these tart berries and turning them into something pretty sweet. If you have never made a cranberry sauce or filling like this recipe calls for, don’t be intimidated. Fresh cranberries and a little sugar and water go a long way into making this thick and syrupy filling. It’s a transformation that takes only a few minutes.

You’ll start by adding these three simple ingredients to a medium saucepan. Bring the mixture to a boil, and let it boil until the filling becomes thick and well combined. The cranberry mixture will remain a little uneven, as you will notice larger bits of cranberries here and there. Later on, this will make for some delicious bites of berries in these shortbread bars.

One of the good things about making dessert bars like these is that you can cut them into any size you like. The recipe indicates the yield is about 16 bars, but you could make it go a little further by cutting them into bite-size pieces. Either way, you’ll be sure to enjoy a hearty amount of delicious cranberry filling.
Take advantage of these fresh berries that are in season now. Test out the recipe ahead of the holidays to see if it’s a keeper. These bars can even be frozen, so you can make them now and save them for later.

Cranberry Shortbread Bars (Source: JoyofBaking.com)

Cranberry Filling: Ingredients

• 8 ounces (2¼ cups) fresh cranberries
• 2/3 cup granulated white sugar
• 3 tablespoons water
• Shortbread Bars:
• Ingredients
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• ¹/3 cup light brown sugar
• 1 teaspoon pure vanilla extract

Directions
1 Preheat oven to 375 degrees and place wire rack in center of the oven. Butter or spay nonstick cooking spray in a medium-size baking pan (9 inches by 9 inches or 8 inches by 8 inches).

2 To make the cranberry filling: Mix cranberries, sugar and water in a medium-size saucepan. Cook over medium-high heat until boiling. Continue to boil until the mixture becomes thick and like syrup, or about 5 minutes. Remove saucepan from heat and allow to cool while you make the shortbread.

3 To make the shortbread: In a separate bowl, whisk together the flour, cornstarch and salt. With your electric or hand mixer using another mixing bowl, beat the butter until it becomes smooth, about 1 minute. Add in the light brown sugar, and beat until smooth, about 2 minutes. Beat in the vanilla extract. Add the flour mixture to the wet mixture and stir gently until just combined.

4 Evenly press about two-thirds of the shortbread into the prepared baking pan. Spread the cranberry filling over the shortbread base, making sure to leave about a ¼-inch border. Crumble the remaining shortbread dough over the top of the filling, pressing the dough lightly into the cranberry filling.

5 Bake for about 30 minutes or until the top of the bars becomes golden brown. Remove from oven and place on cooling rack. While the bars are still fresh from the oven, cut into squares. Allow to cool completely in the pan.

Cranberries help make a sassy side dish

I like to use dried cranberries in a side of roasted vegetables. In this incredibly simple recipe, I roast carrots and butternut squash, then toss them with slivered almonds and dried cranberries. The result is nutty, crunchy, roasted, sweet and savory. A wonderful mouthful.Of course, as with all of my recipes, flexibility rules. Feel free to substitute whichever winter squash or root vegetables you prefer for the butternut and carrots. Likewise, my seasoning choices are tasty, but use whatever flavors you favour.

Also, this recipe is forgiving on cooking time and temperature. If it varies much from the 375 degrees called for below, just keep an eye on it. The vegetables should be nicely browned, lightly crisp and tender at the center.

Roasted Squash with Almonds and Cranberries

2 pounds butternut squash, peeled, seeded and cut into 1-inch chunks
2 pounds carrots, peeled and cut into 1-inch chunks
1/4 cup olive oil
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon cumin Kosher salt and ground black pepper
1/3 cup almond slivers
1/2 cup dried cranberries (sweetened is fine)
Zest of 1 lemon

Heat the oven to 350 degrees. Line a rimmed baking sheet with foil.
On the baking sheet, combine the squash and carrots. Drizzle the oil over the vegetables, then use your hands to mix until evenly coated. Sprinkle the thyme, garlic powder and cumin over the squash and carrots, then mix well. Season with salt and pepper.
Roast for 30 to 40 minutes, or until the vegetables are tender inside and lightly browned and crisp outside. Add the almonds and cranberries, toss well, then transfer to a serving bowl. Top with lemon zest, then taste and adjust seasoning.
Serves 8.

Per serving (values are rounded to the nearest whole number): 210 calories; 90 calories from fat (38 percent of total calories); 9g fat (1g saturated; no trans fats); no cholesterol; 32g carbohydrate; 3g protein; 7g fiber; 320mg sodium.
Associated Press Food Editor J. M. Hirsch is author of the cookbook “High Flavor, Low Labor: Reinventing Weeknight Cooking.” Follow him on Twitter at http://twitter. com/JM—Hirsch or email
[email protected].

Slow Cooker Pork Roast with Cranberries
Serves 6

Ingredients

2 ½ ob. Pork boneless shoulder roast, trimmed of fat
1 up sweetened dried cranberries
½ cup chicken broth
1 teaspoon shredded orange peel
½ cup cranberry juice cocktail
2 tablespoons cornstarch

If pork roast comes in netting or is tied, do not remove. In 3 ½ to 4 quart slow cooker, place pork. In small bowl, mix cranberries, broth, orange peel and ¼ cup of the cranberry juice cocktail; pour over pork.

Cover and cook on Low heat setting 7-9 hours.

Remove pork from slow cooker; place on serving platter. Remove netting or strings from pork if necessary. Cover to keep warm.

Pour juices from slow cooker into 1 ½ quart saucepan; if necessary, skim off any fat. In small bowl, mix remaining ¼ cup cranberry juice cocktail and the cornstarch; gradually stir into juices in saucepan. Cook over medium heat, stirring frequently, until bubbly and thickened. Serve with pork. Garnish with additional shredded orange peel if desired.

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Per Serving:
Calories: 465
Protein: 41 g
Carbohydrate: 22 g
Cholesterol: 120 mg
Total Fat: 23 g
Saturated Fat: 8 g
Sodium: 160 mg

Fruit – Cranberries with Bill & Sheila

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