Food

This is the time of the year when those New England rubies that we call cranberries are most popular. After all, in a couple of days we will be serving our traditional Thanksgiving dinner with cranberry sauce.

Cranberries are not new to the American menu by any means. In fact, long before the first settlers set foot on our shores, the Indians were cooking wild cranberries with honey or maple sugar. They also dried cranberries for use later. What a surprise! When I started using these raisin-like treats a few years ago, I thought they were a new product.

Due to the limited time that we can find fresh cranberries in our supermarkets, I buy extra and keep them in the freezer to be used year-around. Fresh cranberries will keep on the refrigerator shelf from one to four weeks. Properly prepared for freezing, they can be kept in the freezer for up to a year without loss of flavor.

A few years ago, a friend, who was attending one of my cooking classes, said that she had an ample supply of fresh cranberries and would appreciate my sharing some new recipes using them.

I really can't explain how recipe ideas seem to just pop into my mind, but one day when I was grocery shopping, I noticed some eggnog and the idea of combining it with fresh cranberries seemed interesting.

A new cranberry bread seemed a good choice. Remembering that cranberries and oranges are a good flavor combo, I decided to blend some of the eggnog with orange marmalade and use it as the liquid in my new recipe. It tasted so good that I think I probably could drink it as a beverage. Of course, it would be rather rich and sweet.

This new version of cranberry bread has a tender crumb and should not be cut while hot. Remember to let it cool completely before enjoying that first slice.

Another cranberry recipe that you might want to try is a chutney I developed about 20 years ago. It combines fresh cranberries with fresh pears. This is an excellent substitute for the traditional cranberry sauce.

Cranberry Holiday Bread

1/2 cup eggnog
1/2 cup orange marmalade
2 cups self-rising flour
1/3 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 teaspoon vanilla extract
1 to 11/2 cups fresh cranberries
1/2 cup chopped pecans

Preheat the oven to 350. Grease and lightly flour a 9-inch loaf pan. Combine the eggnog and marmalade in a blender. Process until well blended. Pour this mixture into a large mixing bowl. Add the flour, sugar, butter, egg and vanilla. Mix well. Stir in cranberries and pecans. Pour into prepared pan and bake for 45 to 55 minutes or until a wooden pick comes out clean when inserted into center of bread. Remove from pan and cool on a rack.

Cranberry Pear Chutney

1 12-ounce package cranberries
1 cup firmly packed light brown sugar
1/3 cup chopped nuts (pecans, walnuts or almonds)
1/2 cup raisins
1/3 cup finely chopped celery
3/4 cup peeled and chopped fresh pears
2 tablespoons apple cider vinegar
1/4 teaspoon ground cloves
1 teaspoon ground ginger

Combine all ingredients in large saucepan. Bring to a boil. Reduce to simmer and continue cooking for about 30 to 40 minutes or until cranberries are tender and the mixture has thickened. Makes about 6 cups.