Tag: cranberries

The cranberries sauce and all that (maybe) you do not know about the cranberries – Italian Cuisine

If you can find fresh cranberries during this time, do not let them escape! Use them to prepare a sweet and sour sauce with which to accompany meat dishes or fill Christmas cakes

THE cranberries, also known as redberry, they are sweet and slightly sour berries that are very good.
They have, in fact, antioxidant and antibacterial properties and their juice prevents and fights them infections of the urinary tract (they are a very effective natural remedy in case of cystitis) and of the gums.

Where to find them?

The United States and the Canada they are the major producers of these fruits. In Italy it is not always easy to find them, but between autumn and winter try to look for them in the very fruit shops because it is their season and are used in the preparation of many party dishes. Cranberries are an ingredient that can not miss, for example, in the Thanksgiving Day together with the traditional stuffed turkey.

How to choose cranberries

The good ones recognize themselves first of all by color. They must indeed be one beautiful bright red tending to burgundy.
Then I have to be firm, shiny and compact and must not show dents or stains.
If they are too dark, perhaps they have already reached an excessive level of maturation.

Cranberries sauce: the recipe

If you are lucky enough to find fresh fruit do not miss the chance to prepare this delicious sauce, sweet and with a sour aftertaste that goes perfectly with the game and some White meat like turkey, but also with i desserts.
Wash 350g of cranberries and melt in a saucepan 210 g of sugar with 240 ml of water and bring to a boil.
Add i blueberries and cook over medium heat for 5-6 minutes.
Add the grated peel of an orange and juice and mix well removing the froth that is created on the surface.
Leave to cool and serve at room temperature.

Flavored sauce

You can cook fruit with orange juice or even with a little bit of it port wine and of the spices like star anise.
To make the taste sweeter, add one teaspoon of strawberry or acacia honey.

Applesauce

Another fruit sauce that you can serve with that of cranberries to accompany meat is that of apples.
It is prepared by baking two peeled and chopped apples in the oven and mixed with sugar cane, a couple of tablespoons of cider, a cup of lemon juice, cinnamon is nutmeg.
Once ready, with a fork the apples are crushed and reduced to cream.

Some ideas for Christmas

Prepare the sauce and pack it in glass jars, then sterilize them and regalateli to your friends along with a leaflet that includes all the ingredients used and the various possible accompaniments.
With cranberries sauce you can too fill a panettone or a pandoro. Finally, with fresh berries you can decorate many dishes and make party cocktails spectacular and festive.

Do you want to know more about the cranberries and find out what they are used in the kitchen? Browse the gallery!

Skinny Cranberry Swirl Cheesecake Squares

Cheesecake squares with a cranberry swirl and a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!

I’m so excited to share these with you, they turned out even better than I expected!

A few years ago I started experimenting with adding fat free Greek yogurt to my cheesecakes and now it’s a standard for me. It’s a great way to cut down on the fat and the flavor is wonderful. This is a variation of my strawberry cheesecake swirl^[1] recipe, and my chocolate raspberry swirl cheesecake^[2], only for a Fall/Winter theme cranberries are in perfect and in season. The gingersnap and pecan crust is the perfect compliment – you’ll love this!

Skinny Cranberry Swirl Cheesecake Squares
gordon-ramsay-recipe.com
Servings: 9 • Size: 1 cheesecake square • Old Points: 5 pts • Points+: 5 pts
Calories: 197 • Fat: 10 g • Protein: 6 g • Carb: 22 g • Fiber: 1 g • Sugar: 14 g
Sodium: 101 mg • Cholesterol: 0 mg

Ingredients

For the Cranberry Sauce:

3/4 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1/2 teaspoon fresh orange zest

For the Crust:

3 oz gingersnap crumbs (from 12 gingersnap cookie, I used Nabisco brand)
1 oz pecans, crushed
1 1/2 tablespoons light butter, melted

For the Cheesecake:

8 oz 1/3 less fat cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
6 oz nonfat Greek yogurt (Chobani)
2 egg whites
2 tablespoons fresh lemon juice
1 tablespoon flour

Directions:

Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line an 8×8-inch baking pan with waxed paper, leaving a 2-inch overhang on all sides.

Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan. Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.

Combine the gingersnap crumbs, crushed pecans, and light butter in a small bowl. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.

In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined. Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.

Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.

Bake the cheesecake in the preheated oven for 25 minutes. Allow the cheesecake to cool to room temperature, and place in the fridge for several hours to get well chilled. Once chilled, cut into squares and serve.

References

^{^} strawberry cheesecake swirl (www.gordon-ramsay-recipe.com)
^{^} chocolate raspberry swirl cheesecake (www.gordon-ramsay-recipe.com)

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Cranberry and mincemeat filo tarts

Have you seen our recipe for sugar and spice cookies yet? They are the sweetest gingerbread men we’ve ever seen. You can loop some ribbon through the top and hang them from the tree as delicious decorations, or wrap them in cellophane, pop them in a gift box and you’ve got a lovely gift to give. You could also get the kids to help you decorate them and use them as presents for teachers or grandparents. They’re really easy to make, ready in just 1hr 20 minutes and using Tesco’s Finest ingredients will make sure you’ll end up with the tastiest biscuits in town! Enjoy. Nichola Palmer – Recipes Editor, goodtoknow

Fed up of traditional mince pies? Make this year’s festive finales more memorable with our fabulous cranberry and mincemeat tarts

Serves: 8
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

270g packet (6 sheets) filo pastry,defrosted if frozen
410g jar mincemeat
125g (4oz) fresh or frozen cranberries
2 tsp icing sugar
8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter

Filo pastry makes a much lighter case than the traditional pastry – perfect for those Christmas buffets or post-dinner nibbles

Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.
Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 mins until crisp and golden.
Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly.

By Woman’s Weekly

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