Have a Cranberry Christmas

It’s holiday season in America. You can’t go anywhere without seeing Green and red. And, not in the Kermit in a blender kind of way. So, where’s the fun in that? Between Silver and gold, red and green, and Rudolph the freaking red nosed reindeer, it’s enough to make you bonkers and retire to a white room with black curtains. But, there is one spot of red that shines through this Miasma: Cranberries. So, this year, why not have a cranberry Christmas?

When I was a kid, cranberries were a can shaped tube of red sweet gel. As the years passed, I learned the true nature of the berry. It is a real thing derived from nature, not a corrugated science experiment. And, the sweetness a 5 year old savors has nothing to do with the berry itself. In fact, Cranberries are actually pretty bitter. With a genus name like Vaccinium macrocarpon, it’s no wonder they are bitter. And, it shows in how they are marketed. The majority of cranberries end up in sauce, jams, craisins, and juice. But, for those of us who appreciate them, the fresh or frozen raw berry is a beauty to behold.

Have a Cranberry Christmas, for health and happiness

You may have heard that cranberries are good for your health. But, That depends on the form they take. One of the health benefits is they have antibacterial properties that help fight gum disease. However, if you eat craisins or any other form of sweetened cranberry, the sugar negates the effect. And, raw cranberries, really aren’t a pleasure to consume.

But, the health benefits extend far beyond the gums. They are known to help with urinary tract infections and generally healthy urinary and kidney function. They help with flushing toxins from your system, like gout-causing uric acid. Anti-oxidant properties and other chemical compounds help stave off yeast infections, improve heart health, and even increase your sex drive (oo baby, give me that cape codder, you know how hot it makes me).

At this time of year, though you’ll want to have a cranberry Christmas to hold those winter colds at bay. Cranberries are loaded with Vitamin C. So, get your fair share. You can even work them into a Cranberry wassail (cider, cranberry juice, Orange juice, lemon juice, honey, cinnamon sticks, nutmeg, Allspice, simmer for a half hour. Garnish with apple slices, roasted cranberries, and serve virgin or spiked with brandy and/or vodka).

No matter what form, Cranberries deliver

Whether sweetened or not, Try adding cranberries to your diet. Kids and people with a sweet tooth will love craisins and cranberry sauce. And, people with an adventurous palate can incorporate unsweetened cranberries into more savory dishes (like stuffing). They are actually quite versatile. I use them in place of tomatoes in things like salsas and barbecue sauces. After all, they are both fruits.

Instead of buying craisins, though, Slow roasting your own cranberries is an easy way to create a unique product and control the amount of sugar you use. It is a simple process. Toss fresh or frozen cranberries in a little oil to coat them. Then toss in sugar. The sugar will stick nicely. Put in a sprayed sheetpan and roast at 200 degrees for at least an hour. They won’t be the super sweet craisin style. But, they do maintain the integrity of the fruit, while adding sweetness and texture. Fold them into stuffing or garnish a salad or entree with them. They add a pop of color, texture, and flavor to your plate.

Put Cranberries on your menu:

So, Now is the time we should be thinking of holiday menus and how cranberries will make everything better. We know that Cranberries are indigenous to New England. they would have been on the menu for the Pilgrims 400 years ago on Thanksgiving. And, they make a great topping with these vegan Johnny cakes (A Rhode Island Standard). But, don’t just stop with the obvious. Try Putting them with your seafood, Steaks, Ribs, and Chicken. Or, make a vegan meal of lentil and Cranberry stuffed Squash with cranberry Pepper puree. Or, work it into desserts. How about a cranberry shortcake instead of strawberries. Use the roasted cranberries described above, tossed in simple syrup with grand marnier in place of more traditional berries.

And, don’t forget your drinks. A cape Codder is cranberry juice and vodka. How about a cranberry margarita (Tequila, Lime juice, simple syrup, Grand marnier, and Cranberry Juice) Don’t forget to save some of those roasted cranberries for garnish. I actually just bottled a batch of Cranberry Christmas ale. Cranberries blend perfectly with hops and barley.

So, don’t forget to add Cranberries to bring a smile to your face. And, maybe add some mint for the traditional Christmas colors. Here are a couple recipes to get you going:

Cranberry Christmas Ale

cheffd

Print Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr 15 minutes mins

Primary and Secondary fermentation 28 days d

Course beer

Cuisine American, beer

Servings 5 Gallons

Ingredients

  

• 1 Lb Caramel Malt
• 4 Oz Light Roasted Barley
• 2 Oz Chocolate Barley
• 10 Lb Amer Malt extract
• 2 Lb Fresh Cranberries
• 8 Oz Honey
• 4 each Cinnamon Sticks
• 1 oz xja 436 experimental hops (available from northern Brewer) which has blueberry and sweet fruit hints
• 2 oz Hallertau Hops
• 1 Oz New Zealand Dr Rudi Hops
• 2 Oz cascades Hops
• 1 each Flocculating tablet
• 11.5 Grams T 58 Ale Yeast
• 1 cup Corn sugar

Instructions

 

• Boil 3 gallons of Water over high heat. Put the Malts and Barley in a muslin bag and steep at a low boil for 30 minutes. Then remove the bag with the malts.
• Stir in the extract, honey, cranberries, and cinnamon sticks. Return to a boil. Then, add The experimental and Hallertau hops. Boil for 30 minutes
• Add the remaining hops and flocculating tablet and boil for another 15 minutes.
• Strain the liquid into a racking bucket. Transfer the liquid to a carboy and add cold water to fill over the 5 gallon mark. Allow to cool to room temperature. Then Pitch the yeast and put a blow off cap and tube on top
• Place the bottle in a dark quiet place where it won't be disturbed. Place a container with a little water next to the Carboy and put the overflow tube from the carboy to drain into the container. Check back in a few hours. There will be a lot of blow off. Check in on the beer a couple times a day for the next 2 days. After 3 days, the activity should have died down enough to replace the blow off tube with an air lock.
• Allow the ale to ferment for another 11 days. Then, Transfer it to a bottling bucket using a syphon and strainer. Melt the corn sugar in a pint of boiling water. Stir that into the beer. Then, transfer the liquid to bottles or a keg. Cap the bottles or seal the keg and set in a dark cool place to complete the secondary fermentation.
• After 2 weeks, the beer is ready to drink. Enjoy in a frosted mug. Garnish with sweet roasted cranberries and a cinnamon sugar rim if desired or straight up. Cheers!

Keyword Ale, Christmas, Cranberry, Zymurgy