RAW cranberries are distinctively tart, firm, red. Don't buy bags that have mushy or shriveled berries. Cranberries are great in chutneys, salads, muffins and even beverages.
The peak market period for fresh cranberries is from October through December.
Selection & Storage
Cranberries come in plastic packages. Look for bags of brightly colored, smooth firm dark-red cranberries.
Refrigerated cranberries can be stored for 1 month. Frozen cranberries may be kept for 1 year.
Remove the cranberries from the plastic bag and rinse thoroughly. Discard any berries that are soft, shriveled or discolored.
If you use in other recipes that require cooking, only cook the cranberries until they pop. Longer cooking will result in mushy, bitter berries.
Cranberry Juice Concentrate
Cranberry juice can be purchased as a thick unsweetened or sweetened concentrate and when added to soda water makes a very refreshing beverage.
Dips, Sauces, Dressings and Condiments RAW Cranberry Relish
My RAW cranberry relish is the highlight of many holiday gatherings. It has a tart FRESH taste, so if you prefer a sweeter version... just add more sugar and frozen concentrated orange juice.
Of course, cranberry relish always reminds me of Thanksgiving and Christmas, but it's great any time of the year. I keep a few bags in the freezer so that I can make this dish any time of the year. When I pulse the frozen berries in the Cuisinart Elite Food Processor you almost need ear plugs! So be prepared when you fire up your food processor!!!
48 ounces/3 pounds Fresh Raw Cranberries
1 cup granulated organic sugar
1 cup organic frozen orange juice concentrate
8 medium organic tart apples
1 large organic navel or juice orange, rind grated finely
(optional: 1 or 2 cups oven toasted walnuts, chopped)
Clean Raw Cranberries
In a large bowl, rinse the cranberries several times in cold water and pick out any soft or shriveled berries. Drain the water off the cranberries and set aside.
Using a Cuisinart Food Processor with the Knife Blade, fill the work bowl 1/2 full with cranberries and pulse till shredded. Remove this portion to a larger mixing bowl and repeat until all the cranberries have been shredded. DO NOT OVER DO THIS... the plan here is to break the cranberries apart, but not make baby food.
Cut and core 8 apples with a stainless apple corer or cut by hand and remove the seeds and ends with a melon baller and a knife. Continue using the same Cuisinart work bowl and knife blade. In small batches, pulse the apples until they are shredded, but not soupy. Empty the contents and repeat the process until all the apples have been processed.
Grate Rind of Fresh Organic Orange
Wash the orange with a vegetable soap and dry.
Using a fine metal grater, grate only the orange part of one large navel or juice orange.
Combine Sugar, Orange Juice Concentrate and Rind
In the large bowl of shredded cranberries and apples, add 1 cup of sugar and 1 cup of defrosted frozen orange juice concentrate. Stir the contents to evenly coat the cranberries and apples.
This recipe is on the "TART" side, so taste your creation and add more sugar and/or frozen orange juice concentrate if needed. This relish will last refrigerated for 2 weeks. Place in jars or plastic containers and enjoy.
HINT: You can add 2 cups of chopped walnuts to this mixture for a richer taste treat. For me, I prefer to save those calories for dessert.
Fresh Cranberry Relish looks very festive when served from a beautiful crystal bowl! A spoonful of the relish next to Tofurky and dressing is excellent. It's also a winner spread on Alvarado Barley Bread with Vegenaise and thin slices of Tofurky... just like turkey sandwiches I had as a child.