PLACERVILLE, CALIFORNIA

Prospecting

Master Food Preservers: Cranberry season

By From page B5 | November 27, 2013

The following recipes feature fresh cranberries used in unique ways.

Cranberry jalapeño salsa is sweet and spicy. Serve as you would salsa, with chips, or over cream cheese with crackers or serve as a side for your holiday turkey or tofurkey.

Cranberry-pomegranate relish is refreshingly tangy. It can accompany a savory dish, pumpkin pie or serve with yogurt or ice cream.

Make either recipe up to three days ahead. Refrigerate to store. Use within one week.

 

Cranberry jalapeño salsa

12 ounces fresh cranberries (about 3 cups)
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely diced (or 2 if you want it hot)
3/4 cup sugar, granulated Stevia in the raw or Truvia, or Splenda granulated
1/2 teaspoon cumin
2 tablespoons lime juice
1 tablespoon olive oil
1/8 teaspoon salt

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeño, sugar, cumin, lime juice, olive oil and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
Source: adapted from Mel’s Kitchen Café and Kayln’s Kitchen

 

Cranberry-pomegranate relish

12 ounces fresh cranberries (about 3 cups)
½ cup sugar, granulated Stevia in the raw or Truvia, or Splenda granulated
1 cup orange juice
Peel of 1 large orange, cut into thin slivers (no white pith)
2 tablespoons fresh rosemary leaves
Segments from 1 large orange, cut into ½ inch pieces
2/3 cup pomegranate seeds

Combine cranberries, sugar, orange juice and orange peel in a large saucepan. Stir over medium-high heat and bring to a boil. Reduce heat to medium; simmer until berries begin to burst. Turn heat to medium-low and cook another 10 minutes, stirring often. Mince rosemary leaves; then stir into sauce with orange segments and pomegranate seeds. Transfer to a small serving bowl. Cover and chill. Makes about 3 cups.

Source: Delicious Living

While MFP public classes have ended for the season in El Dorado County, monthly classes continue in Amador and Calaveras counties. Check out the schedule at ucanr.edu/mfpccs. El Dorado County MFP free public classes will resume at the end of June — and be sure to come visit us at the El Dorado County Fair in mid-June, as well.

If you are interested in becoming a Master Food Preserver and educating others about safe home food preservation, please complete the online interest form at ucanr.edu/be_mfp. El Dorado County MFP training classes begin in March and end in May.

Master Food Preservers are available to answer home food preservation questions; leave a message at 530-621-5506.

For more information about the public education classes and activities go to the Master Food Preserver Website at ceeldorado.ucdavis.edu/Master_Food_Preservers/. Sign up to receive the Master Food Preservers e-newsletter at ucanr.org/mfpenews/. Find Master Food Preservers on facebook.

Monique Wilber

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