Crazy For Cranberries

 Cranberry Mulled Wine

Yields 4-6 servings

 

1 750 ml bottle of Syrah

1 cinnamon stick

2 star anise

2 slices ginger

2 oranges, halved and juiced

2 lemons, halved and juiced

2 limes, halved and juiced

1 cup sugar

1 cup cranberries

4 cups apple cider

 

1. In a large stock pot combine all ingredients and bring to a low simmer for about an hour
2. Check seasoning, may need more sugar
3. Serve strained

 

Cranberry Orange Quickbread

Yields 1 loaf, 9x5” load pan

350°

 

2 cups AP flour

¾ cup sugar

½ cup brown sugar

½ tsp salt

½ tsp baking soda

1 stick cold butter, cut in small pieces

1 orange, zested

¾ cup fresh orange juice

1 orange, peeled, sections removed and diced (Optional)

1 egg

1/2 cup dried cranberries

 

1. In a food processor combine flour, sugars, baking soda and butter.  Pulse until the mixture is completely combined
2. Add orange zest, juice, and egg.  Pulse until it is just combined.
3. Remove dough and place in a bowl.  Stir in diced oranges and cranberries.
4. Grease and flour loaf pan and add batter.
5. Bake for 1 hour and 15 minutes.  Rotate the pan halfway through the cooking time to insure even cooking.  Cool for 20 minutes and remove from pan.

Bib and Butternut Salad with Pumpkin Seeds, Goat Cheese, and Cranberry Vinaigrette

Paired with Bordello Blonde

Yields 6 servings

400°

 

½ large butternut squash

¼ cup canolive or canola oil

1 garlic clove, peeled and chopped

2 tbsp butter

½ cup pumpkin seeds

1.5 tsp Madras curry powder

1.5 tsp cayenne powder

salt and pepper

2 heads Boston Bibb lettuce (also called Butter lettuce)

½ cup dried cranberries

½ cup frozen cranberries

½ cup orange juice

½ cup sugar

1 cinnamon stick

¼ cup sherry vinegar (or substitute champagne vinegar)

1 shallot, minced

¼ cup pumpkin seed oil or extra virgin olive oil (or combination of the two)

½ cup crumbled goat cheese

 

1. Peel and seed squash. Slice and toss with oil and chopped garlic
2. Roast for 8-10 minutes (fork tender) remove from heat and cool
3. Melt butter in a large skillet and toast pumpkin seeds in pan, season with curry, cayenne and salt and pepper
4. Wash and spin the lettuce leaves
5. Combine cranberries, orange juice, sugar, and cinnamon stick in a saucepan and bring to a boil.  Simmer until the juice of the cranberries has thickened to a nape (will coat the back of a spoon).
6. Cool cranberry sauce and whisk in the shallots, vinegar, and salad oil
7. Toss the lettuce, squash, and seeds.  Plate salad and top with goat cheese.

 

Spanish Chorizo, Kale, and Cranberry Bean Soup

Paired with Smoky Nor’wester 

Yields 4 servings

 

½ pound Spanish chorizo

1 large yellow onion

4 cloves garlic, coarsely chopped

1 large carrot, peeled and small diced

1 stalk celery, small diced

½ pound kale, coarsely chopped

1 cup white wine

8 cups chicken stock

2 cups cranberry beans, soaked overnight

 

1. Heat soup pot to medium heat and cook chorizo until lightly golden brown and fat has rendered.  Remove chorizo to a paper towel lined plate and pour out all but 2 tbsp of the rendered fat.
2. Add onions, carrots, celery and garlic to the fat and cook until soft
3. Add kale and cook until slightly wilted
4. Deglaze with wine and add chicken stock.  Bring to a simmer
5. Add beans and cooked chorizo and cook until beans and kale are soft (about an hour)

 

 

Chicken Ruby

Paired with Rapture of the Deep

Yields 4 servings

 

4 chicken breasts

1/3 cup flour

1 tsp salt

4 tbsp unsalted butter

1 ½ cup cranberries, fresh or frozen

¾ cup sugar

¼ cup yellow onion chopped

1 tsp orange zest

¾ cup orange juice

¼ tsp ground cinnamon

¼ tsp ground ginger

 

1. Coast chicken with flour and salt
2. Melt butter in skillet, place chicken in presentation side down and brown, turning over one time.
3. Combine remaining ingredients in a sauce pan and bring to a boil.
4. Pour over the chicken, cover, and cook for 35-40 minutes or until chicken is tender

*a 2.5-3 lb broiler-fryer chicken, cut up and be used instead of the chicken breasts

 

 

Pear, Apple, and Cranberry Crisp

Paired with Bog Berry Blush

Yields 8 servings

350°

 

4 ripe Bosc Pears

4-6 Honey Crisp Apples (2 pounds)

¾ cup dried cranberries

1 tsp orange zest

1 tsp lemon zest

2 tbsp fresh orange juice

2 tbsp fresh lemon juice

½ cup granulated sugar

¼ cup AP flour

1 tsp ground cinnamon

½ tsp ground nutmeg

 

For Topping

1 ½ cup AP flour

¾ cup granulated sugar

¾ cup brown sugar, lightly packed

½ tsp salt

1 cup old fashioned oatmeal

½ pound (or 2 sticks) cold unsalted butter, diced

 

1. Peel and core the pears and apples and cut them into large chunks
2. Place fruit in a large bowl and toss with cranberries, zest, juices, granulated sugar, flour, cinnamon, and nutmeg
3. Put in a 9x12x2” baking dish

For topping

1. Combine flour, sugar, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle.
2. Mix on low speed until the mixture resembles large crumbles
3. Sprinkle evenly over the fruit, covering fruit completely
4. Place dish on a parchment lined sheet pan and bake for 50 minutes to one hour, until the top is brown and fruit is bubbly.
5. Serve warm with ice cream of choice or whipped cream.