It’s Cranberry Season: Let’s Make Relish!

I grew up with cranberries in the can. You know the one, you cut open both ends and sllllllide it out onto the plate with a floop. I love that stuff, and I’m not afraid to say it. My grandma sent me cans in care packages when I was in college all year long.

Last year, hubs and I had our own little Thanksgiving so I decided to thwart tradition and make cranberry sauce from scratch for the first time. This stuff was, without hyperbole, the best. We wound up putting it on ice cream and eating it by the spoonful at random moments. Cranberry season is fleeting so this year, I plan to buy a few bags to keep in the freezer so I can make this glorious relish whenever the mood strikes.

Cranberry Relish

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup cranberry juice (NOT CRANBERRY JUICE COCKTAIL – the plain juice may be hard to find, but you’ll need it so don’t settle)
• 1/2-3/4 tsp fresh grated ginger*
• 1/2 tsp ground cinnamon*
• 16 ounce bag fresh cranberries
• Zest of 1 orange – just the orange part

Instructions

1. In a large, heavy saucepan, add sugar, juice and spices.
2. Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes.
3. In a colander, rinse and pick over the cranberries to remove any mushy ones.
4. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes (set the timer). Be careful not to cook them too long or they will get mushy.
5. Skim the foam off the surface with a metal spoon and discard.
6. Remove from heat, stir in orange zest and cool to room temperature, uncovered.
7. Place in container, cover and store in the fridge for up to 3 months.

Notes

If you prefer to have it smoother, once you add in the orange zest either use an Immersion blender on it or run it through a food mill/sieve to remove any pieces.

*****

** Don’t leave these out, even if you don’t like ginger or cinnamon, they are crucial to the overall flavor. It winds up having an edible holiday spice profile, if that makes sense.

The berries do break down the more you stir and boil them, but if you want to have a smoother sauce that has some chunks, you’ll want to mash them. Either a potato masher or an immersion blender work well. You will likely never get it very smooth unless you strain several times, so embrace the chunk.

Cranberries will freeze well and keep their integrity, which I didn’t realize last year when I made this. This time however: Cranberries in spring and summer! I can’t wait.

Sides: Spinach & Artichoke Dip, Broccoli Salad, and Savory Green Beans

“Oh, just bring a side.” Cringe or rejoice, it always depends. Sides seem quick and easy on paper, but often require a lot of ingredients, putzy prep, and the hope that when they arrive at their destinations they will still be warm or cold, depending.

Here are three side dishes in varying degrees of prep and cook times, but I’ve tested all of them to compliments and recipe requests. Recipes, links and my notes are included here. Happy siding!

Cheesy Spinach and Artichoke Dip

Ingredients

• 2 cups shredded Parmesan cheese
• 1 – 10 oz. box frozen chopped spinach, thawed
• 1 – 14 oz. can artichoke hearts, drained and chopped
• 2 teaspoons minced garlic
• ⅔ cup sour cream
• 1 – 8 oz. block cream cheese (softened)
• ⅓ cup mayonnaise

Instructions

1. Preheat oven to 375.
2. In a medium bowl, mix together Parmesan cheese, spinach and artichoke hearts.
3. In a separate bowl, mix together sour cream, cream cheese, mayo and garlic. Add to spinach mixture and mix until well combined.
4. Pour into a 8×8 pan and bake for 25 minutes.
5. Serve immediately.

I was thrilled with this one, it turned out exactly like the restaurants do it! It’s not necessarily cheap, but it’s truly delicious and fairly simple. The most time-consuming part was chopping the artichoke hearts (which will run you around $4 a jar). I didn’t take a photo when I made it, but mine turned out prettier than the photos in the link, all browned and bubbly. Mmm!

 

Broccoli Salad

Ingredients

• 1 lb broccoli florets, cut bite size
• 1/3 cup red onion, cut in strips (I don’t love raw onion, I used about 1/4 c.)
• 1 cup shredded cheddar cheese
• 1/2 lb bacon, cooked and crumbled
• 1/2 cup raisins (I despise raisins so I use craisins, which add a lovely brightness)
• 1/3 cup sunflower seeds (no shells)
• 1 cup mayonnaise
• 2 Tbsp cider vinegar
• 1/4 cup granulated sugar (I use a scant 1/4 c. to reduce the sweetness)

Instructions

1. In a pot of boiling water, drop broccoli and cook for about 1 minute. Remove immediately and rinse with cold water. Place in a large bowl.
2. Add onion, cheese, bacon, craisins, and sunflower seeds to broccoli.
3. In a small bowl, whisk together the mayo, vinegar and sugar. Pour over salad right before serving.
4. I prefer to pour it over the salad and allow the salad to “soften” for about 4 hours. You decide. (I add the dressing only about an hour prior to serving, to retain the “tooth” of the salad. I also didn’t add the sunflower seeds until just prior to service)

This is a nice little salad to contribute and it doesn’t even have to be during warm weather months. I occasionally add almonds in addition to the sunflower seeds, which contribute even more nuttiness and some sweetness, to make up for the lesser amount of sugar. I am not a big fan of raw shredded cheese but in this case, it’s not very intrusive.

Savory Green Beans… ok, copycat Outback green beans…

 Ingredients

• 1 pound fresh green beans (preferably very thin), trimmed
• 4 tablespoons (1/2 stick) butter
• 2 tablespoons brown sugar
• 1/2 teaspoon Maggi seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked pepper

Instructions

Steam the green beans in either a steamer or your microwave until they are just done; you want them still firm. In my microwave it takes about 2 minutes to steam the green beans. While the green beans are steaming, begin making your seasoned butter sauce.

In a small saucepan over medium-low heat, combine the butter, brown sugar, Maggi seasoning, garlic powder, salt, and pepper. Stir until the brown sugar is completely dissolved. When the green beans are done, place them in a bowl. Add about half of the butter sauce, in the bowl, and stir the green beans until they are coated.

I come from people who are very set in their ways. Every holiday dinner is basically the same and new, different food introductions are regarded with side eye. I made these green beans a few Christmases ago though, and my family loved them. Plus, they involve Maggi, which is a fantastic little sauce to keep in your arsenal. It’s like a thicker, beefy soy sauce but not as salty and a little more savory. You can usually find it in the “ethnic” aisles of stores, but if you can’t get hold of it, use soy sauce (just know that soy is thinner so add carefully).