Cranberry Salsa with Cilantro and Chiles

For some reason, I have an aversion to the idea of making cranberry sauce, so when I saw a recipe for cranberry salsa, I thought it would be a perfect alternative. I was a bit anxious about how it would turn out, but it was perfect. Tart cranberries with just a little bit of heat. I thought it was a little too much work to shell all the pumpkin seeds (I had some from when we roasted pumpkins), so I left the shell on and no one seemed to complain. I also didn't have pumpkin oil to toast the seeds and simply used canola.

Cranberry Salsa with Cilantro and Chiles (from epicurious, originally Bon Appetit)

Ingredients
4 teaspoons pumpkin seed oil (or neutral oil)
1/2 cup natural unsalted pepitas (shelled pumpkin seeds or unshelled)
Sea salt
2 cups fresh cranberries or frozen, thawed
1 1/3 cups chopped green onions (dark green parts only; about 2 bunches)
1 cup chopped fresh cilantro
2 tablespoons minced seeded serrano chiles (I left the seeds in)
6 tablespoons sugar
6 tablespoons fresh lime juice

1. Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer to plate; sprinkle with sea salt.
2. Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl.
3. Add onions, cilantro, and chiles.
4. Stir sugar and lime juice in another bowl until sugar dissolves. (DO AHEAD: Cranberry and lime juice mixtures can be made 4 hours ahead.) Cover separately; chill.
5. Add cranberry mixture and pepitas to lime juice mixture; stir to combine.

Cranberry, Caramel, and Almond Tart

I can't seem to resist those 99 cent bags of cranberries. If you're using fresh for this recipe, stick them in the freezer while you're starting the caramel so that the caramel holds up better. I didn't like this recipe quite as much as the Cranberry and Almond Paste tart from Les Copains d'Abord, but it's good and relatively easy to make as long as you're patient!

One year ago: Dutch Winter Stew

Cranberry, Caramel, and Almond Tart (from Smitten Kitchen, adapted from Maury Rubin)

Ingredients
1 9" tart shell
1 1/4 cups heavy cream
1/2 cup unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds

1. Preheat the oven to 350 degrees. Measure the cream and butter into a saucepan and heat it over low heat. When the butter has melted completely, remove from heat. (or do this in a microwave)
2. To make the caramel, spread the sugar evenly in a perfectly dry, deep 10-inch skillet and place it over medium-low heat.
3. The sugar should turn straw-colored, then gold and then a nutty-brown caramel after about 10 minutes. If the sugar cooks unevenly, gently tilt or swirl the pan to evenly distribute the sugar. Remove from heat and slowly whisk the cream and butter into the sugar, which can splatter as the cream is added (long sleeves are a good precaution). If the caramel seizes, return it to the heat and continue to stir until it is smooth and creamy. Strain the caramel into a bowl and cool it for 30 minutes.
4. Stir the frozen cranberries and the almonds into the caramel and mix until all the fruit and nuts are coated. Spoon the filling into the tart shell mounding toward the center.
5. Bake for 25 to 30 minutes, until the juices and the caramel are bubbling slowly around the edges. Remove from the oven and let stand for 1 hour, then gently lift the tart ring off the pastry.
6. Carefully transfer the tart to a serving platter. Serve warm or at room temperature.

Cranberry Winter Stew

When I first saw this recipe, it looked amazing, but I wasn't too sure about the beefiness of the dish.  Then I saw fresh cranberries on sale at the Metro for $2 and figured that it was a sign.  I think this recipe could also be altered (ok, completely made over) to be a vegetarian delight.  Changes to the recipe include: reduction in the amount of meat, addition of potatoes, beans, and garlic, and the use of the slow cooker instead of a Dutch oven.  I was also lazy and just tossed everything into the slow cooker instead of browning the meat and onions.  Click on the link for the more detailed recipe directions!

Cranberry Winter Stew (from Kayotic Kitchen)

Ingredients

400 grams fat-streaked stew beef
4 slices bacon, chopped
2 cups cranberries
2 large onions, diced
1 tbsp tomato paste
2 tbsp molasses
1 cup red wine
2 cups beef bouillon
2 tbsp all-purpose flour
1/2 tsp paprika powder
1 tsp dried thyme
3 bay leaves
1/4 tsp pepper
1 tsp salt

6 baby potatoes, quartered
1 cup beans (I used pinto as that's what I had on hand)
2 cloves minced garlic

1. Combine flour, paprika, and thyme in a small dish.  Coat beef with the dry ingredients.
2. Toss everything but the cranberries and potatoes in the slow cooker and cook on low for 2 hours.
3. Add in cranberries and potatoes and cook on low for an additional 6 hours or, if you're pressed for time, cook on low for an additional 2 hours and high for 2 hours ... or whatever works for you!

Cranapple Crunch

What Thanksgiving is complete without cranberry sauce?  But why would I make cranberry sauce if I didn't have a turkey?  Such a dilemna!  Luckily, I have an amazing friend who gave me the suggestion for a cranberry casserole and sent a family recipe to try!  This was delicious.

Cranapple Crunch (from the Green family)

Ingredients

6 Cups tart apples
4 Cups fresh cranberries
2 Cups white sugar
2 tbsp lemon juice
1/2 tsp salt
2 Cups brown sugar – packed
2 Cups quick oatmeal
2/3 Cup butter

1. Preheat oven to 325F.  Combine apples, cranberries, sugar, lemon juice and salt in bowl.
2. Turn into large, shallow baking dish.
3. Combine brown sugar and oatmeal.
4. Cut in butter until mixture is crunchy.
5. Place on top of fruit mixture and bake for 1 hour.
6. Cool for 45 minutes for top to absorb juices.
7. Serve warm or reheat to serve hot.