Cranberry cravings?

The summer of 2009 was most favorable for our cranberry growers.

British Columbia is one of the largest producers of cranberries in Canada. Our annual production tops 80 million pounds each year.

This amount represents 12 per cent of the total North American production.

The production of all those cranberries comes from about 6,000 acres cultivated and managed by 80 farm families.

Some of them have been farming cranberries for four generations. (The first commercial fields of cranberries were planted in B.C. in 1946.)

More than 90 per cent of the B.C. cranberry crop is sold to Ocean Spray in the U.S. They process the berries into juice, dried berries, sauces and jellies. A smaller portion of the berries are marketed in Australia, France, Germany, Mexico, and South Korea.

Ocean Spray is a grower cooperative and is owned by growers in B.C. and in the US.

When purchasing fresh cranberries this time of the year, look for the Ocean Spray label and check for “Product of Canada” on the back of the package.

There are also cranberries in bulk available at the larger farmers’ markets providing customers with the least costly cranberries.

The cranberry story could not be complete without a mention of its nutritional benefits.

Research shows that the health benefits are significant for the following potential medical issues: anti-cancer, anti-aging, dental health, heart health, ulcers, and urinary tract infections.

Of course cranberries taste great too. Each year we make our own cranberry sauce as long as B.C. fresh cranberries are available. For each cup of washed and cleaned cranberries berries, we use about 1 cup of sugar, 3/4 cup of water and a tsp of grated orange zest. Cook this mixture on medium heat for 10 minutes or, until the berries are tender and a sauce is formed. Spoon this into clean jars and keep refrigerated until use. It keeps for several days in the fridge.

This week we have three excellent recipes for you, using fresh B.C. cranberries.

H4>Spiced Fresh Cranberry Relish

1/2 cup fresh orange juice

1/2 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground allspice

12 oz. fresh B.C. cranberries, washed well

1 1/2 granulated sugar

2 tsp fresh orange zest

Method:

Measure and line up all ingredients. In a small saucepan bring to simmer the orange juice, cinnamon, ginger, allspice, and cloves. Remove the mixture from heat and allow it to cool. Select a food processor and pulse the cranberries, sugar, orange zest, and the warm spice mixture. Chill before service. Present with meat or poultry dishes. Approximate recipe cost for six portions: $3.

Cranberry and Orange Scones

2 cups all-purpose flour

3 tsp baking powder

1/4 cup granulated sugar (1)

1/2 tsp table salt or to taste

5 tbsp butter

2+1 eggs

1/2 cup whipping cream

1 cup fresh BC cranberries chopped

Zest of one orange

3 tbsp sugar (2)

Method:

Measure and line up all ingredients. Preheat oven to 400F. In a large bowl mix together the flour, baking powder, sugar and salt. Cut or “rub” in the butter into the flour mixture until it resembles crumbs. In a separate bowl combine 2 of the eggs, cream and beat well. Stir into the dry ingredients. Stir in the cranberries and the orange zest. The dough should have a good medium soft consistency at this stage; if more liquid is needed add a little more milk or cream. Turn the dough out onto a floured board and press it together into a single lump. Do not over work the dough. Roll dough out to a 1 inch thickness. Cut into desired shapes; rounds or triangles. Prepare a baking sheet by brushing it with butter. Place scones on the baking sheet. Whisk the last egg, and brush the scones and sprinkle with the sugar (2). Bake for about 15 minutes or until golden. Approximate recipe cost for 8-12 scones: $3.

Cranberry Ketchup

2 lbs. fresh B.C. cranberries

1 cup onions, finely minced

1 cup water

1 tsp celery seeds

1 tsp mustard seeds

1 tsp whole all spice

1 stick cinnamon

1/2 tsp peppercorn

2 bay leaves

1 tbsp salt or to taste

1 cup white vinegar

2 cups granulated sugar

Method:

Measure and line up all ingredients. Mix the cranberries, onions, and 1 cup of water in large enamel or stainless steel stock pot, cover and simmer for 20-30 minutes until mushy, stirring a few times. Cool a little and puree in smaller portions in a food processor until smooth. Place into a large stock pot and cook uncovered, at a slow boil until the volume is reduced by half. Be careful when stirring because it can spatter as it simmers. Select and sterilize 2 one pint jars and their closures. Tie celery seeds, mustard seeds, all spice, cinnamon, peppercorn and bay leaves in a cheesecloth and add to the kettle along with salt, set lid on askew, and simmer 1/2 hour stirring once or twice. Remove the spice bag add vinegar and sugar and cook, uncovered until the mixture is thick. During this cooking period you have to stir constantly to prevent sticking. Ladle the ketchup into the sterilized jars within about 1/2 inch from the tops, wipe the rims and seal. Cool, check seals and store in a dark cool place. Let stand 2 weeks before using. It is true this is lengthy process requiring lots of stirring and care. The upside is that the process yields a unique condiment. It is worth the effort. Approximate recipe cost for the two pints: $4.

E-mail your questions on any culinary topic to pokochef@telus.net or mail to P.O. Box 18627, Delta, B.C. V4K 4V7.

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