Cooking With Local Cranberries
By Courtney Contos of Chef Contos Kitchen and Store
65 Falls Rd., Shelburne, VT 05482
What could be more seasonal and fresh than Vermont’s very own cranberries grown by Cranberry Bob of Vermont Cranberry Company? The possibilities are endless with these gorgeous local cranberries packed full of antioxidants and vitamin C, sold in bulk at Healthy Living.
Port Cranberry Sauce
This Port Cranberry Sauce recipe is our go-to Thanksgiving cranberry sauce. Cranberries and Port are match made in heaven!
- 12 ounces fresh cranberries
- ½ to ¾ cup sugar
- 1 orange zested
- 1 cup port
- ¼ teaspoon cardamom or cloves
- ½ teaspoon sea salt
Combine all ingredients in a medium saucepan and place over a medium flame. Bring to a low boil. Cook until the cranberries pop and the mixture becomes syrupy, about 15 minutes.
Place mixture in a serving dish and refrigerate until cool, about 1 hour. Serve either chilled or at room temperature.
These Sugared Cranberries are going to be featured in our upcoming class all about edible gifts – they’re fun, delicious, and a great way to take advantage of all those local cranberries.
- 2 cups granulated sugar
- 2 cups water
- 2 cups fresh cranberries
- 3/4 cup superfine sugar (can put granulated sugar in a food processor and process until superfine)
Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves.
Bring to a simmer; remove from heat. Do not boil or the cranberries may pop when added. Pour mixture into a bowl over cranberries. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Note: You can keep the steeping liquid to make mixed drinks with.
Place superfine sugar in a shallow dish. Using a slotted spoon, add the cranberries, rolling to coat with sugar.
Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Store in an airtight container in a cool place for up to a week.