Recipes: Cranberry Delights to Serve on Thanksgiving

Every red-bloodied American knows that when it comes to Thanksgiving, cranberries are American as apple pie. Contrary to popular belief, cranberries didn’t come over on the Mayflower though, but were a staple of Native Americans long before the first Thanksgiving was celebrated in 1621. They’re one of only three native North American fruits — Concord grapes and blueberries are the others — and before the Pilgrims dubbed them “crane berry” (because the shape of the fruit’s blossoms resembled the heads of cranes), Native Americans called them by names like ibimi, atoqua, and sassamanesh.

Cranberry sauce — smooth, whole berry, chopped into chutney, or molded with other fruits — is a “must” with Thanksgiving turkey, but the little berry has proven to be far more versatile as an ingredient in everything from colorful Cosmopolitans and Cranberry Martinis to muffins and not-so-classic fruitcake that will leave you begging for more.

The popularity of tangy wild cranberries grew as the Pilgrim settlements became thriving towns, and each fall entire families would gather to pick enough to preserve for winter use. Cultivation of the wild cranberry didn’t begin until abut 1816, when a Cape Codder named Henry Hall noted that where beach sand blew over the vines, the berries grew better. He transplanted some vines to his low, swampy ground, and added a layer of sand.

The vines spread much the way strawberry plants send out runners, and eventually Hall enlarged his bog. In 1820, he shipped 30 barrels of berries to New York, where he found a ready market. In 1930, three cranberry growers formed the Ocean Spray cooperative, which is the leading brand of cranberry products in the United States today. Try one or all of these cranberry-inspired recipes for this year’s feast!

 Cranberry-Walnut Chutney

 1 1/2 cups fresh or frozen cranberries

2/3 cup packed brown sugar

1/2 cup finely chopped dates

1/3 cup finely chopped celery

1/3 cup finely diced apple

1 tablespoon crystalized ginger

1 tablespoon fresh lemon juice

1/2 onion, finely chopped

1/4 cup water

1/4 cup chopped walnuts

 In a large nonreactive saucepan, combine all the ingredients except the walnuts. Bring to a boil, then reduce heat to medium-low and cook, uncovered, for 15 to 20 minutes, or until the mixture thickens. Stir occasionally. Let cool to room temperature. Cover and refrigerate for up to 2 weeks. Serve at room temperature. MAKES 2 CUPS

Cranberry Brie Appetizer Bites

2 packages (30) mini fillo shells, such as Athens brand

3/4 cup whole berry cranberry sauce or Cranberry-Walnut Chutney

1 teaspoon lemon juice

1/2 teaspoon finely shredded lemon peel

One 8-ounce round of Brie

Preheat the oven to 350°F. Place the fillo cups on a baking sheet. In a small bowl, combine the cranberry sauce or Cranberry-Walnut Chutney, lemon juice, and peel. Cut the Brie into 30 cubes and place 1 cube in each cup. Bake for 3 to 5 minutes, or until the cheese is soft. Remove from oven and top each with about 1 teaspoon of the cranberry mixture. MAKES 30 APPETIZERS

Blue Cheese-Cranberry Shortbreads with Cranberry-Onion Jam

SHORTBREAD

8 ounces crumbled blue cheese, at room temperature

1/2 cup unsalted butter, at room temperature

1 1/2 cups all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup Craisins, coarsely chopped

JAM

1/4 cup butter

1 1/2 cups chopped onion

1 cup fresh or frozen cranberries

1/2 cup cranberry juice

1/4 cup packed light brown sugar

1/4 cup red wine vinegar

1/4 cup red wine

1 teaspoon chopped fresh rosemary leaves

1/2 teaspoon salt

To make the shortbreads, combine cheese and butter in a food processor and process until creamy. In a small bowl. combine the flour, salt, and pepper. Add to cheese mixture, a little at a time, pulsing 4 to 5 times, or until mixture resembles

coarse meal. Add the Craisins and process just until moist clumps start to form. (If dough is not coming together to form clumps, add 1 tablespoon water

to dough and blend or process until moist clumps start to form.)

Transfer dough to large sheet of plastic wrap and knead gently until dough holds together. Shape dough into 5 x 2 1/2-inch log. Wrap in

plastic wrap and refrigerate 1 hour or up to 3 days.

To make the jam, in a large skillet over medium heat, melt the butter. Add onion and sauté for 15 to 18 minutes, or until onions are very tender.

Stir in remaining ingredients and increase heat to high. Bring mixture to a boil, and then reduce to medium and cook, stirring occasionally, for 20 to 30 minutes or until cranberries burst and mixture is thickened to consistency of soft jam. Set aside to cool.

Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or silicone baking sheet.

Remove dough from refrigerator and

unwrap. Slice into 1/4-inch-thick rounds. Place 2 inches apart on baking sheets and bake for 15 to 18 minutes, or until light golden brown. If baking both sheets at once, rotate halfway through baking time. Cool on wire racks. Serve the shortbread with a dollop of jam. MAKES 20 APPETIZERS

Cranberry “Panforte”

Panforte—a cross between a cake and a candy—is a classic Italian Christmas treat. It’s a very dense, rich confection loaded with nuts, dried fruit, and spices (the name means “strong bread”). It’s delicious with coffee, dessert wine, Champagne, or Prosecco.

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/3 cups each whole almonds and hazelnuts

1/2 teaspoon each ground nutmeg and coriander

1/4 teaspoon ground allspice

1/2 cup each Craisins, coarsely chopped dried apricots, and coarsely chopped dried pineapple

2 tablespoons chopped crystallized ginger

2 tablespoons chopped mixed peel

1/2 cup granulated sugar

1/2 cup honey

1/4 cup confectioners’ sugar for dusting

Preheat the oven to 350º F. Grease an 8-inch round cake pan with parchment paper and then grease the paper. Combine 1 tablespoon of the flour and 1⁄2 teaspoon of the cinnamon in a small bowl. Sprinkle in pan, tilt to coat bottom and sides. Shake to evenly distribute extra mixture in bottom of pan. Set aside.

Place 2/3 cup each of the almonds and hazelnuts in shallow baking pan. Bake for 6 to 10 minutes, or until toasted. Set aside. Reduce oven temperature to 300º F. Place remaining nuts in food processor and pulse 5 to 10 times, or until the nuts are finely ground. Set aside.

In a large bowl, combine the remaining flour, cinnamon, and spice. Add the Craisins, fruit, and peel. Mix until the fruit is well coated with the flour mixture. Stir in toasted and ground nuts. Mix well.

In a small saucepan over medium heat, combine the granulated sugar and honey. Bring to a boil, stirring frequently, and cook for about 1 minute, or until the sugar is dissolved. Pour over the fruit and nut mixture and mix well (the mixture will be very stiff). Spoon into the prepared pan, and with lightly moistened hands, press firmly and evenly into pan, smoothing top.

Bake for 40 to 45 minutes, or until the edges just begin to brown. (Cake will be soft, but becomes firm when cool.) Cool in the pan on a wire rack 1 hour. Loosen the edge with small knife. Invert onto the wire rack, peel off the parchment paper, and dust off any excess flour-cinnamon mixture. Invert again onto the rack. Store at room temperature covered tightly with foil or in Ziploc bag. Before serving, sprinkle with confectioners’ sugar. Cut into small wedges. MAKES ABOUT 16 SERVINGS

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and is currently writing a new cookbook called Flavors of Ireland.