Recipes - December 2009

Cranberry Sorbet

By Brett Moore, About.com Guide

Cranberry sorbet is not too sweet and a little on the tart side. It's delicious on its own but also goes well with tropical fruit. For something different try serving with cinnamon toast on the side.

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
•     5 cups (1 1/2 pounds) fresh or frozen cranberries, rinsed and any stems removed
•     1 1/2 cups sugar
•     1 1/2 cups water
•     1/2 cup orange juice
•     1/4 cup lemon juice
•     2 tablespoons of Grand Marnier or other orange liqueur

Preparation:

Make a simple syrup by adding the sugar and water to pot and bringing to a boil. When the sugar has dissolved, add the cranberries and orange juice.

Continue to boil until the cranberries burst, about 10 to 15 minutes.

Let the mixture cool a bit, then puree in a food processor or blender (an immersion blender works very well here). Strain mixture through a sieve into a bowl.

Stir in the lemon juice and orange liqueur.

Place the bowl in the refrigerator and let completely cool.

When completely cool, freeze mixture in an ice cream maker according to the manufacturer's directions.
- from http://gourmetfood.about.com/od/dessertrecipes/r/cranberrysorbet.htm


D’atil Cranberry Sauce

12 oz. fresh cranberries
1 c. water
1 c. sugar
1 fresh whole d’atil pepper
1 Tbsp. lime juice
1/4 c. red wine
1/4 c. rum

DIRECTIONS

Rinse berries in cold water; drain.

In a saucepan, stir together water and sugar until the sugar has dissolved and come to a boil. Stir in the cranberries, d’atil pepper and lime juice; return the mixture to a boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Taste every few minutes, and when it is a little spicier than you like it, remove the d’atil pepper (it will mellow in the fridge and lose much of its spiciness).

Stir red wine and rum into the mixture until blended. Remove the pan from heat and allow the mixture to cool completely at room temperature. Refrigerate the cooled mixture in a glass container with lid until you are ready to serve.

- adapted from http://answers.yahoo.com/question/index?qid=20071113035914AAvHcEz


Kislaya Kapusta (Russian Sauerkraut)

Servings: 1 gallon.  Submitted by Joanie Grow, Kennewick, WA

5 lb. green and red cabbages, shredded, about 16 cups
4 large carrots, grated
1 cup fresh cranberries, halved
2 medium tart apples, 1/2" dice
2 Tbsp. sea salt

1. Combine the shredded cabbage with the carrots, cranberries and apples in a very large, non-reactive bowl or bucket. Use your fingers to toss thoroughly with the salt, making sure it is evenly distributed. Let stand for 1 hour or more, covered with a cloth.

2.  Transfer the vegetables and the accumulated liquid into a 2-gallon jar with a wide mouth, a medium-sized ceramic crock or a small non-reactive bucket. Press the vegetables under the brine, then place a saucer on top and weight with a closed jar filled with water or another clean, equivalent weight. The cabbage (and everything else—watch those cranberries, as they tend to want to float) should be completely submerged in liquid. Place a clean cloth over the mouth of the jar and tie securely with kitchen string or a large rubber band. Place in a well-ventilated place, at about 65* to 75* F.

3.  Every day for the next four days, remove and rinse off the jar and saucer. Before replacing them, remove any scum that might appear on top of the shredded vegetables. Make sure they’re totally submerged in the brine. If they aren’t, add enough brine, at a ration of a tsp. sea salt to a pint of non-chlorinated water, to cover. Taste the cabbage, and if it seems well on its way to fermentation, transfer it to a cooler spot (a garage or dry basement might be ideal, unless temperatures are likely to dip below freezing). The sauerkraut will take around 2 weeks to a month until it is fully fermented, depending on how you like it. Be sure to check and taste it frequently, including after you move it to a cooler location.

4.  After that time, transfer the sauerkraut to individual sterilized jars, add the brining liquid, and screw on lids. It will keep for up to 3 months in the refrigerator.

- adapted from http://www.sauerkrautrecipes.com/recipe11005.shtml