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Cranberries: Think Outside of the Can #RecipeRoundUp

I picked up a pint of fresh cranberries this week. They aren't locally grown, unfortunately, but they are organic and we love fresh cranberries.

Cranberries are so much more than a condiment that comes in the shape of a can. Don't get me wrong, I know some people who like that. In fact, they share my last name.

So, in the run up to Thanksgiving, I decided to write some posts that might get you inspired to be a little bit more adventurous with some traditional holiday ingredients. First up: the cranberry.

Cranberries, along with blueberries and Concord grapes, are one of North America's three native fruits that are commercially grown. Cranberries were first utilized by Native Americans, who them as a food, a dye and a healing agent. 

Pilgrim called the fruit "craneberry" because the tiny, blush-hued blossoms that appeared in the spring resembled the head and bill of a Sandhill crane. European settlers adopted the Native American uses for the cranberry and even used the berry as a bartering commodity. American whalers and sailors carried cranberries on their voyages to prevent scurvy. 

In the early 19th century, Captain Henry Hall was the first to successfully cultivate cranberries. By the late 19th century, the first association of cranberry growers in the United States had formed. And today U.S. farmers cultivate approximately 40,000 acres of cranberries every year.

A cranberry fun fact: cranberries grow on trailing vines in a bog. An undamaged cranberry vine will survive indefinitely. Some vines, on Cape Cod, are hundreds of years old and still produce fruit!

Cranberry Creations from Favorite Bloggers 
recipes shared with permission and listed alphabetically

Bacon Cheddar Turkey Burger with Cranberry Chipotle Mayo by A Palatable Pastime
Christmas Cranberry Mojito by Our Good Life
Cranberry-Filled Shortbread Cookies by Caroline's Cooking
Cranberry Apple Charlotte Cake by The Redhead Baker
Cranberry Bellinis by A Kitchen Hoor's Adventures
Cranberry Cake by Food Lust People Love
Cranberry Cheesecake by Desserts Required
Cranberry Chestnut Quinoa Stuffed Squash by Caroline's Cooking
Cranberry Chicken by A Day in the Life on the Farm
Cranberry Compote and Lemon Ricotta Parfait by Lifestyle Food Artistry
Cranberry Cornbread Stuffing Muffins by Curious Cuisiniere
Cranberry Ginger Cordial by Caroline's Cooking
Cranberry Pepper Relish by 30aeats
Cranberry Sauce and Goat Cheese Crostini by Casa de Crews
Creative Cranberry Pumpkin Banana Loaf by Lifestyle Food Artistry
Easy Baked Stuffed Pork Chops with Cranberry and Apple by Feeding Big
Fresh Cranberry Muffins by Food Lust People Love
Pear-Cranberry Sausage Stuffing by Caroline's Cooking
Seasonal Stuffed Acorn Squash with Cranberries and Pecans by Simply Healthy Family
Spiced Cranberry Chutney with Apricots by Simply Healthy Family
Stuffing Bread with Dried Cranberries by Food Lust People Love
The Cranberry-Gin Experiment by Caroline's Cooking
White Chocolate Cranberry Brownies by Food Lust People Love

My Cranberry Recipes
previously posted recipes listed alphabetically

Almond Meringue with Sugared Cranberries
Boozy Spiced Cranberry Sauce
C4 Tart (that's for chocolate, cranberries, cayenne, and coffee)
Cranberry-Clementine Gin
Cranberry-Clementine Relish
Cranberry & Pear Cardamom-Scented Crisp
Cranberry Lemon Cheesecake
Cranberry Quince Sauce with Cardamom
Olive Oil Cranberry Bundt
Someone-Likes-It-From-the-Can Cranberry Sauce

Cranberry-Cardamom Shrub
a new recipe to get you thinking outside the can
  • 2 C fresh cranberries
  • 1/4 t ground cardamom
  • 2 to 3 fresh cardamom pods
  • 3/4 C organic granulated sugar
  • 1-1/2 C apple cider vinegar 
Put the cranberries in a bowl. Mash the cranberries with a wooden spoon or cocktail muddler. You just want to be sure to pop the cranberries open. Place the smashed cranberries along with the spices and sugar in a quart-size mason jar. Put the lid on the jar and shake around to coat the fruit completely with sugar. Place the jar in the fridge and allow to macerate, at least, overnight; I usually leave it for a day or two. Add the vinegar to the jar and agitate with a wooden spoon or chopstick to dissolve most of the sugar. Return it to the fridge for three to five to allow the flavors to develop. It's ready to go.

Strain your shrub and pour, with a funnel, into a beautiful bottle if you plan to gift it. Or, if it's just for you, pour it back into a clean mason jar. Keep refrigerated.

Cranberry-Cardamom Sour
what you can do with that shrub
  • 2 ounces bourbon (I used Knob Creek)
  • 1 ounces cranberry-cardamom shrub
  • 1/4 ounces ginger syrup
  • 2 drops Spiced Vanilla Bitters
  • ice cubes
Place ice cubes in an old-fashioned glass. Pour in the bourbon, shrub, and syrup. Drop in the bitters. Stir gently to combine. Drink immediately.

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  1. Thanks for putting this together Camilla. I am anxious to take a look at all the recipes.


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