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Cranberries:
Maine Food for November
With fall comes the arrival of local cranberries! No
fall or
winter holiday table would be complete without at least one
cranberry item. Cranberries can be added to countless dishes,
from quick breads, yeast breads, salads, relishes, salsas and
chutneys, to soups, grain-based entrees and of course desserts.
Enjoy these tart berries that provide a boost of vitamin C!
As cranberries become available, it’s a good idea to buy extras
and freeze them for use later on. University of Maine
Cooperative Extension publishes information to help you find,
grow, use, preserve, and store
in-season fruits and vegetables in Maine. Visit
our
publications
catalog to order or download bulletins to fit the
season, including November favorites such as:
Freezing
Cranberries
Cranberry marketers recommend that
the plastic bags of cranberries they sell be placed directly in
the freezer and used without thawing—just rinsed with cold water
before use. The preferred method is to sort and wash the berries
before freezing to eliminate any stems, leaves and bruised or
soft berries.
Preparation: Choose firm,
deep-red berries with glossy skins. Stem and sort. Wash and
drain. A salad spinner is an excellent tool to use to spin off
excess moisture that will otherwise cause the skins to toughen
and the berries to stick together in the container. Pack
cranberries into freezer-grade containers, leaving headspace or
freeze them first on a tray and then pack them into containers
as soon as they are frozen. Remove as much air as possible from
the container.
Storage: To extend the time
frozen foods maintain good quality, package foods in material
intended for freezing and keep the temperature of the freezer at
0°F or below. Cranberries should be used within 9 to 12 months.
Cranberry
Recipes
Spicy Cranberry Salsa
Yield: about 6
pint jars |
6 cups chopped red onion
4 finely chopped large serrano peppers
1 1/2 cups water
1 1/2 cups cider vinegar (5%)
1 tablespoon canning salt
1 1/3 cups sugar
6 tablespoons clover honey
12 cups (2 3/4 pounds) rinsed, whole cranberries |
CAUTION: Wear plastic or
rubber gloves and do not touch your face while handling or
cutting hot peppers. If you do not wear gloves, wash hands
thoroughly with soap and water before touching your face or
eyes. Combine all
ingredients except cranberries in a large Dutch oven. Bring
to a boil over high heat; reduce heat slightly and boil
gently for 5 minutes. Add cranberries, reduce heat slightly
and boil mixture for 20 minutes, stirring occasionally to
prevent burning. Pour the hot mixture into hot sterilized
jars, leaving 1/4-inch headspace. Leave saucepot over low
heat while filling jars. Remove air bubbles. Adjust
headspace if needed. Wipe rims of jars with a damp, clean
paper towel. Adjust lids. Process 10 minutes in a Boiling
Water Bath. |
Cranberry Orange Chutney
Yield: about 8 half-pint jars |
24 ounces fresh whole
cranberries
2 cups chopped white onion
2 cups golden raisins
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 cups white distilled vinegar (5%)
1 cup orange juice
4 teaspoons peeled, grated fresh ginger
3 sticks cinnamon |
Rinse cranberries well. Combine
all ingredients in a large Dutch oven. Bring to a boil over
high heat; reduce heat and simmer gently for 15 minutes or
until cranberries are tender. Stir often to prevent burning.
Remove cinnamon sticks. Pour the hot chutney into hot
sterilized half-pint jars, leaving 1/4-inch headspace.
Remove air bubbles. Adjust headspace if needed. Wipe rims of
jars with a damp, clean paper towel. Adjust lids. Process 10
minutes in a Boiling Water Bath. |
Cranberry Sauce
Yield: about 2 pint jars or 1 quart jar |
1 quart cranberries
1 cup water
2 cups sugar |
Wash cranberries. Cook berries
in water until soft. Press through a fine sieve. Add sugar
and boil 3 minutes. Pour boiling hot sauce into hot
sterilized jars, leaving 1/2-inch headspace. Remove air
bubbles. Adjust headspace if needed. Wipe rims of jars with
a damp, clean paper towel. Adjust lids. Process 10 minutes
in a Boiling Water Bath (pints or quarts). |
Extension Educator Kathy Savoie from the UMaine Extension
Cumberland County office cautions that you should get up-to-date
information if you are planning on canning food. Over the years
there have been changes in scientific expertise as well as
canning equipment, so there is new information on the best
methods, canners, jars, and seals to use to ensure a safe
result. Updated recommendations are as close as
your local UMaine Extension office. |
Last
Modified:
11/20/09
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