November 22, 2011

Cranberry Fields - FOREVER!


MPR - Cathy Worzer 
Pretty Good & Easy - Local thanksgiving!
Listen up!

How Sweet!

Thanksgiving - It's the Berries 
Cranberries Rock the Feast

Cranberries are the last fruit of the season; the earth's bonny farewell until spring. Our local growers in Wisconsin have hauled in a heap of these tart-sweet gems. They were once called bounce berries, for their springy character and snappy taste. When you get them this fresh -- at farmers markets and natural food co-ops -- they practically sing as they pop in the saucepan, cooking in to the traditional relish we favor with our national bird.

Cranberries this fresh don't HAVE to be cooked. Try this fresh salsa that comes together in seconds. It's great alongside cheese, swirled into mayonnaise for sandwiches of leftovers, and terrific on the harvest table itself.

Fresh Cranberry Ginger Salsa
Makes 1 cup

2 cups fresh cranberries, picked over and rinsed
2 tablespoons grated fresh gingerroot
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
1/4 to 1/2 cup sugar

Put the cranberries, gingerroot, orange zest and juice into a food processor fitted with a steel blade and process until the cranberries are chopped fine. Pulse in 1/4 cup sugar. Taste and then add more sugar as desired. This will keep about 1 week, covered, in the refrigerator.

1 comment:

  1. Between this cranberry ginger salsa and the cranberry sorbet in your new cookbook - you were the rave today at our table. Thanks!