Tart and tangy with a hint of sweetness, cranberries are the jewel of the winter season.
Packed full of vitamin C and antioxidants, they are rich in fibre and have antibacterial properties. Harvested mainly in North America and Eastern Europe, they grow on vines and are in abundance during winter months. Associated with Christmas, dollops of cranberry sauce are often found alongside roasted turkey – but there’s so much more to this seasonal berry.
Available fresh, frozen or dried, the tartness of fresh cranberries compliments the rich flavours of a warming beef casserole or aromatic lamb tagine. Add dried cranberries to couscous before rehydrating; stir in grated lemon zest, a squeeze of lemon juice and a generous scattering of chopped mint before topping with crumbled feta for a delicious accompaniment to Moroccan stews. You can also mix them into sausage meat with chopped fresh sage; and they add freshness to stuffings and sausage rolls. For a vegetarian option, add cranberries to softened onions, butternut squash and mushrooms; flavour with harissa paste to taste; wrap in puff pastry, brush with egg, and bake in a hot oven until crisp and golden.
Give your braised red cabbage a little sparkle by adding fresh cranberries and the juice and zest of an orange. Or – for a quick winter salad to go with smoked mackerel – scatter cranberries, baby beets, toasted pine nuts and crumbled feta on a bed of mixed leaves and herbs, and drizzle over vinaigrette dressing made with pomegranate molasses.
Cranberries can also be used to make chutney, and the tanginess cuts through rich cheeses, pâté or a terrine. Pair a chutney with goats’ cheese, a hint of rosemary and a few walnut pieces in a tartlet for a simple yet charming canapé.
Cranberries are delicious in desserts too – use fresh ones in toppings for meringues, cheesecakes and tarts – and add dried cranberries to cookies, cakes and homemade granola.
Finally, cranberry juice makes sumptuous cocktails which are perfect for the winter months. Cheers to the humble cranberry!
Food stylist and home economist Linda Lee has more than 30 years’ experience developing, writing and styling recipes for some of the world’s biggest food brands. www.instagram.com/lindaleefoodstylist
