Rethinking Cranberries

Everyone thinks that's it's written in stone that cranberry sauce is to be served at the Thanksgiving table. Yet cranberries cna make n appearance in other, much more appealing forms too.The bright little berries can appear in everything from savory to sweet. Use them in a variety of different ways.

It's time to consider them in savory dishes. Stuffings can be given a boost in both color and flavor.. A cup of them gives  a sage laden stuffing a bright , zingy taste. Everyone will love the burst of unexpected sweetness they'll bring to a usually spicy , savory dish. Veggies love this gems as well. A different and colorful side dish is a mix of sweet potatoes and cranberries.If they are too sweet together give them a jolt of saltiness with some crumbled feta.Another sweet but nutritious side are a blend of carrots and cranberries. You can add maple syrup to bring out both their sweetnesses or almonds to cut back on them.Brussels sprouts are good on their own however cranberries some color while the addition of pecans brings in crunch. The sprouts are first sauteed in olive oil and then the cranberries and pecans are added.If you don;t want them in with your cooked veggies, then think about  a cranberry laced salad. Add them with apple slices to a simple Romaine. The dressing should be a simple vinaigrette. Add in a handful of slivered almonds for some crunch and more taste.

Of course there are cranberry desserts. You can make them in two kinds of pie. The first has pulsed or chopped cranberries that have been soaked in sugar for an hour.For more fruitiness orange juice and zest are added to them along with cornstarch and flour to thicken the filling..Ginger salt, and vanilla are also added to this stovetop cooked filling. The second kind of pie is filled with cranberry curd. This is similar to lemon curd except you use the berries.They're mixed with a combination of sugar, eggs , egg yolks ,butter, lemon.  juice and salt. Everything is cooked in the microwave fr a fluffier , lighter curd. The cranberries should be pureed too for a silkier texture in the filling..If you want a lighter dish but with the same fluffy texture.then go for a cranberry mousse.It is slightly tart , not like a chocolate or vanilla mousse. What gives it body and lightness is the addition of heavy whipping cream and gelatin. Orange juice and zest are added to cut down on the intense flavor while there is two cups of sugar needed. It can be  topped with lightly whipped cream for an elegant dessert.

You don;t have to serve that jiggling cylinder of cranberry jelly. Try it in either sweet or saviry dishes this holiday. It's a different and tasty spin on the tradition, whether in a bright salad or a fluffy mousse.