Finding and using 
locally produced food
Visit our Bookstore

Nesco American Harvest Food Dehydrator

more kitchen wares

Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Three Savory 
Cranberry Recipes:

Cranberry Chutney
Cranberry Chicken
Cranberry Apple Sweet Potato Bake


Cranberries from the Orleans, Mass., farmers market on Cape Cod, Oct. 13, 2012

Cranberries from the Source

Nov. 2012 I was on Cape Cod a couple of weeks ago, in the middle of the cranberry harvest. What better time and place to load up on some cranberries. The fruit, one of only three commercially grown fruits that are indigenous to North America (the others being the blueberry and the Concord grape), was one of the first local foods to be adopted from Native Americans by the Pilgrims soon after they came ashore in the early 1600s near Cape Cod. According to a history of cranberries on the web site of the Cape Cod Cranberry Growers Association, the fruit, which until then grew only in the wild, was first cultivated in 1816 on the Cape near Dennis, Mass. The name of the fruit, according to the web site, derives from the name that the Pilgrims gave it, craneberry, based on the fact that the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. 

Since I favor savory foods over sweets, I searched out three savory treatments of cranberries to offer here. The first was provided by a Marco Shaw, a chef in North Carolina who I recently interviewed. The other two were on a handout I picked up from the farmer from who I bought some berries at the Orleans, Mass. farmers market a couple of weeks ago.



Cranberry Chutney

2 pounds fresh cranberries
2 large oranges, zested and juiced
3 cups of fine-diced onion
1 tablespoon minced garlic
4 tablespoons minced sage
1 tart apple, peeled, cored and diced
cup golden raisins (black if you can't find golden)
1 cup (packed) light brown sugar
2 cups apple cider vinegar
1 cinnamon stick
2 tablespoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cloves

1. Put all ingredients into a heavy-bottomed pot. Add cold water to cover 1 inch above the mixture.

2. Bring to a boil; simmer for an hour or so, until the mixture becomes thick.

3. Taste and adjust sugar level to your desired sweetness. Cranberries have different levels of tartness and the final dish should reflect what you actually prefer.

Source: Marco Shaw

Cranberry Chicken

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
Six boneless skinless chicken breast halves
1/4 cup butter or margarine
1 cup cranberries
1 cup water
1/2 cup packed brown sugar
A dash of ground nutmeg
1 tablespoon red wine vinegar (optional)

1. Combine flour, salt and pepper, and dredge chicken in the mixture. In a skillet, melt the butter over medium heat and brown the chicken on both sides. Remove and keep warm.

2. In same skillet, add cranberries, water, brown sugar, nutmeg and vinegar. Cook and stir until cranberries burst, about five minutes.

3. Return chicken to skillet. Cover and simmer for 20 to 30 minutes or until chicken is tender, basting occasionally with the sauce. Serve over rice.

Source: Tupper Farm

cranberries and winter squash photographed
 on the dunes on a Cape Cod beach near Dennis, Mass., where cranberries were first cultivated in 1816

Cranberry Apple Sweet Potato Bake

Four medium sweet potatoes, peeled and cut into chunks (or an equivalent amount of butternut squash)
Two Granny Smith apples, cored and cut into chunks
1/2 cup cranberries
1/2 cup packed brown sugar
3 tablespoons butter or margarine
1/2 teaspoon cinnamon

1. Spray pan with cooking spray. Put sweet potatoes or squash, apples and cranberries in pan. Sprinkle with the brown sugar and cinnamon and dot with butter. Seal pan with foil.

2. Bake at 350 for 40 minutes or 450 for 25 to 30 minutes.

Source: adapted from Tupper Farm recipe

Copyright 2007 Seasonal Chef