The redderthe better.As youprepareyour next holiday feast, make surethecranberriesfor your sauce arecolour-rich,forflavour andflavonoids.
It was Mary Ann Lila, director ofNorth Carolina State University’sPlants for Human Health Institute,whointroduced me toxenohormes:the study ofmolecules such as plant polyphenols (indicate stress in the plants) and howsuchflavonoidscan have“longevity-conferring effects for consumers of those plants.”We were speaking about berriesback in 2013and whythosethat grow in northern climates are betterasthey develop protective compounds tocontendwithcooler temperatures, among other things.
A drop in temperature is exactly what cranberry farmerslikeJaninaMay and her son Jean-Pierre Schneiderwait for.Crops aren’tpicked, or rather the bogs aren’t flooded until as late as mid-November to give the berries time to develop that rich cranberrycolour– an indicator oftheperfecttartflavouran
Schneider’s family farm, located northeast of Montreal, is one of more than 100 Canadian cranberry growers for OceanSpray. The co-operative, not company,wasfounded85 years agoby three American growerswho pooled resourcesto get the word out aboutthebog berry. Nearly a century later, you can find cranberry mixed with just about everytype ofjuice, Cranberry-Mango being the latestOcean Spray blend. And to demonstrate just how versatile thecranberriescan be,OceanSpray hosted a pre-Thanksgiving lunchfor mediaat Toronto’sL’Unitarestaurant (lunita.ca). We sampled everything from Cranberry Pork BellySpiedinito Cranberry & Mascarpone Cannoli and, yes, fresh Cranberry Sauce made an appearance for the turkey main course.
“Bog boots” counted for some of the conversation as we oohed andaahedthrough the courses. Schneider has a weather-dependentcollectiono
Try the following recipes courtesy of Ocean Spray (www.oceanspray.ca).
Cranberry Bruschetta
1can(348 mL) Ocean SprayWhole Berry Cranberry Sauce
1/4 cup(50 mL) sugar
1/4 cup (50 mL) red wine vinegar
1/2 red onion, thinly sliced into rings
2 garlic cloves, minced
2tbsp(30 mL) fresh basil, minced
1tsp(5 mL) oregano
1 loaffrenchbread, cut into 3/4 inch (18 mm) slices (16 slices per loaf)
Oil
Combine all ingredients, except bread and oil, in a medium saucepan; cookovermedium heat, stirring occasionally, until onion is limp and sauce has thickened,about 30 minutes.
Let cool to room temperature. Cut bread diagonally into¾-inch (18 mm) slices; brush both sides with oil. Broil both sidesfor1to2 minutes or until golden brown.
Top each slice with 1tbsp(15 mL) of cranberry mixture. Makes 16 servings.
Roast Turkey with Cranberry Honey Glaze
1 cup (250 mL) Ocean SprayJellied Cranberry Sauce
1/4 cup(50 mL) honey
1 8- to 12-lb(3.5 to 4.5 kg) fresh or frozen turkey, thawed
1 lemon
Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about1 cup (250 mL).
Be sure turkey is completely thawed. Remove from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin. Preheat oven to 325F (160C).
Thinly slice 1 lemon. Loosen the skin of the turkey towardthe front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone.Liberally brush with cranberry-honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 170F (77C), approximately 2-3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving.
Makes 12 to 16 servings.
The following information is provided courtesy of the Canadian Turkey Marketing Agency(www.turkeyfordinner.ca
Preparation – Cooking Times and Temperatures
WHOLE BIRD
NOTE: Cooking times may vary depending on: the temperature of the bird going into the oven, the accuracy of the oven’s thermostat, how many times the oven door is opened during roasting, the size of the turkey in relation to the size of the oven.
Pre-heatoven to 325F (160C)
Roasting Times
Weight Stuffed/Unstuffed
6 – 8lb(3.0 – 3.5 kg) 3 –3 ¼hours/2 ½ – 2 ¾ hours
8 – 10lb(3.5 – 4.5 kg) 3 ¼ –3 ½hours/2 ¾ – 3 hours
10 – 12lb(4.5 – 5.5 kg) 3 ½ –3 ¾hours/3 – 3 ¼ hours
12 – 16lb(5.5 – 7.0 kg) 3 ¾ –4 hours/3 ¼ – 3 ½ hours
16 – 22lb(7.0 – 10.0 kg) 4 –4 ½hours/3 ½ – 4 hours
For an unstuffed whole turkey, breasts or large thighs, the thermometer should read 170F (77C). For a stuffed turkey, the thermometer should read 180F (82C) and the juices run clear. Also,measure the stuffing in the cavity. The thermometer should read at least165F(74C). Let the bird stand 15 to 20 minutes before removing all of the stuffing to a bowl and carving.
Cranberry Orange Stuffing Cakes
2tbsp(30 mL) butter
2tbsp(30 mL) vegetable oil
1/2 cup (125 mL) Ocean SprayCraisinsDried Cranberries
1/2 cup (125 mL) finely chopped onion
1/2 cup (125 mL) finely chopped celery
4tsp(20 mL) dried sage leaves
1tsp(5 mL) dried thyme leaves
1/2tsp(2 mL) each salt and pepper
3 cups (750 mL) coarse fresh bread crumbs
1 cup (250 mL) shredded aged Cheddar cheese
2 eggs
2tbsp(30 mL) orange juice
1/2 cup (125 mL) Ocean SprayWhole Berry Cranberry Sauce
2tsp(10 mL) finely grated orange zest
Heat 1tbsp(15 mL) each butter and oil in a large, nonstick skillet set over medium heat. Add theCraisins, onion and celery;cook, stirring for 5 minutes or until softened. Stir in sage, thyme, salt and pepper. Cook stirring for 2 minutes. Cool to room temperature.
Tossbread crumbsand Cheddar cheese with the cranberry mixture. Whisk the eggs with the orange juice. Pour over the bread; toss to moisten. Firmly form the mixture into 16 small round cakes.
Heat 1tbsp(15 mL) each butter and oil in a nonstick skillet set over medium heat. Add a single layer of cakes to the pan. Cook, pressing often with a spatula, for 2 minutes per side, or until golden. Repeat, adding additional butter and oil as needed. Keep warm.
Stir the cranberry sauce with the orange zest in a microwave-safe bowl; heat on High in the microwave for 60 seconds. Stir well. Serve the warm stuffing cakes with a dollop of cranberry sauce.
Makes 16 cakes.
BrusselsSprouts with Toasted Pecans
1 ½lbs(750 g) freshbrusselssprouts
2tbsp(30 mL) butter
1 garlic clove, minced
¼ cup (60 mL) chopped pecans, toasted
¼ cup (60 mL) Ocean SprayCraisinsDried Cranberries
Salt and pepper
Trim stems ofbrusselssprouts and remove any damaged leaves. Placebrusselssprouts in saucepan; add water to just cover. Bring to a boil over medium-high heat. Reduce heat and simmer 8-10 minutes until tender. Drain; keep warm.
In the meantime, toast pecans.Place nuts in single layer on baking sheet.Bake at 350F(180C) for 3 to 5 minutes or until light golden brown, watching carefully.
Melt butter in same saucepan over medium-high heat. Add garlic; cook and stir 30 seconds. Remove from heat. Stir inbrusselssprouts, pecans andCraisins; toss gently to coat.Season with salt and pepper.
Makes 6 servings.
