Serve and cook with cranberries all year round
Matt French’s cranberry sauce will be smoking this week.
French, sales director and winemaker at Johnston’s in Muskoka, Ontario’s largest cranberry farm, teamed up with a Port Carling chef to throw homegrown cranberries in the smoker for 30 minutes before mixing them with sautéed leeks and onions, a splash of his cranberry wine and local honey.
“The berries are still tart,” he says, “but with the leeks and smoke it’s amazing!”
In November, owner Murray Johnston raked the last of his 127,000 kilogram crop of cranberries from their stubby vines.
With harvesting complete across the country, now’s the time to grab a bag or two of these healthy, limitededition berries and freeze for use year-round.
French livens up sweet and savoury dishes with the crisp native berries.
“Think of the cranberry as our local lemon,” he says. “Juice them yourself or throw in a handful of berries to add a bright, crisp acidity — and a beautiful red colour — to almost anything.”
Beyond sauce, cranberries are a natural in baking, cutting the sweetness in his lemon muffins and banana bread and adding a burst of deliciousness when paired with ginger or chocolate.
Cranberries also shine in juice and smoothies. Toss a few in the water jug at Christmas, and add their festive glow to sparkling wine on New Year’s Eve.
While American cranberries rule our supermarket shelves, followed by Quebec, Ontario’s smaller crop pops up in independent stores or gets processed into treats from sauce to cider. Johnston’s customers include Stasis Preserves, Wildly Delicious, Touché Bakery, Algoma Orchards and Black River Juice. Look for his Muskoka Lakes cranberry wine in the LCBO, or head north for a Bog to Bottle tour any time of year.
North America’s indigenous people have long prized cranberries for their health benefits. As well as being a good source of fibre and vitamin C, research conducted by the grower-supported Cranberry Institute proves that cranberries contain a particular type of flavonoid that prevents E. coli bacteria from causing urinary tract infections.
Serve
Add chopped cranberries to morning oatmeal and smoothies.
For a DIY sauce, bring 11/2 cups (375 mL) orange juice and 1 1/2 cups (375 mL) granulated sugar to a boil then simmer 10 minutes, stirring to dissolve sugar. Add 3 cups (750 mL) cranberries and simmer 5 minutes, covered, until berries pop. Keep covered until completely cool and refrigerate up to one week. Serve with roast turkey, chicken or duck.
Throw a handful of cranberries in an apple or pear crisp, sweetening with maple syrup. Try a fresh, zippy crab salsa. Roast 2 cups (500 mL) cranberries in 1 tbsp (15 mL) oil for 20 minutes to caramelize. Toss with cooked wild rice and toasted pecans.
Add berries to quick bread or pound cake batter.
Freeze and float in sparkling wine.
Quick Cran Cobbler SERVES SIX
1/3 cup (75 mL) unsalted butter, melted, plus more for pan 1 1/4 cups (300 mL) fresh cranberries, partly thawed if frozen 2 tbsp (30 mL) + ¾ cup (180 mL) granulated sugar, divided 1 cup (250 mL) all-purpose flour 2 tbsp (30 mL) grated orange zest 1 1/4 tsp (6 mL) baking powder 1/2 tsp (2 mL) table salt 1/2 cup (125 mL) milk 1 large egg
Preheat oven to 350 F (180 C). Grease or spray a 10-inch (24 cm) pan.
In small bowl, stir cranberries with 2 tbsp (30 mL) sugar. In large bowl, whisk together flour, orange zest, baking powder, salt and remaining ¾ cup (180 mL) sugar. Measure milk in glass measuring cup, whisk in egg then add melted butter, mixing well. Pour milk mixture into flour mixture and stir just until combined and smooth.
Pour batter into prepared pan. Scatter cranberries evenly over top, using all the sugar. Bake 25 to 30 minutes, until cake springs back when lightly touched. Cool on a wire rack 15 minutes before cutting in wedges.
Tip: A nine-inch (22 cm) pan also works, just bake a few minutes longer.