Cranberries - a traditional holiday side dish in North America - are more than just a tart and tasty meal accompaniment. A rich source of vitamin C and dietary fiber, cranberries are packed with healthy antioxidants and are used traditionally to help prevent urinary tract infections. Cranberries are only in season from October through December, therefore when purchasing fresh cranberries, look for those that are a deep red color and firm to the touch. They can be used in a variety of ways, including in breads and muffins or as a cold or warm relish.
Here is a recipe for Maple Cranberries. It was so tasty, I just about ate it all in one sitting.
This is as easy as it looks, and so good that it will forevermore free you from the tin chains of canned cranberry sauce. The tart cranberries offset the round, roasty, caramel maple flavors beautifully, and color is memorable. I make this on the tart side, but you can add more maple syrup to taste.
1 (12 oz) package of fresh cranberries
1 cup maple syrup (preferably Dark Amber or Grade B)
Peel of 1 orange, in strips (optional; not native American, but tasty)
1. Rinse the cranberries and pick out any debris.
2. Combine the cranberries and maple syrup and orange peel (if using) in a medium pot and cook over medium heat, stirring regularly, until the cranberries pop and the juice and syrup combine into a sauce---about 10 minutes. The berries should be soft with pleasantly chewy skins. Turn off heat. Remove the orange peel. Let cool slightly before serving.
This recipe is from American Terroir, Savoring the Flavors of Our Woods, Waters and Fields by Rowan Jacobsen. Terroir is pronounced “tare-wahr” and means taste of place.