Nightline's Cranberry Recipes

Nov. 26, 2003 -- Most of us have memories of Thanksgiving dinners that included a solid red cylinder plopping out of a can, quivering slightly, its shiny surface reflecting the steaming turkey parked next to it.

"I think why Americans cherish canned cranberry sauce is something of a mystery," says chef Anthony Bourdain. "It's so culturally imprinted on us.... To reject this is to reject mom."

Cranberry sauce is part of American culinary tradition, but the gelatinous canned variety is a 20th Century convenience, indistinguishable from one can to another.

But American tastes are changing, influenced by foods from other cultures or a desire to prepare our food at home from fresh ingredients. Cranberries are benefiting from that change in attitude.

Nightline talked to several prominent chefs about their opinions on cranberries. Every one of them said they prefer fresh cranberry sauce for its fresh taste and ease of preparation. And who can argue with the Who's Who of famous chefs appearing on Thursday's special Thanksgiving Nightline: Jacques Pepin, Marcus Samuelsson, Ina Garten, Rocco DiSpirito, Anthony Bourdain, Bobby Flay and Jeffrey Steingarten?

Here are some of their recipes:

Jacques Pepin's Cranberry Relish

1 12-ounce package fresh cranberries1 jalapeño pepper, seeded and chopped fine (2 tablespoons)2 teaspoons julienne (thin strips) from the skin of one orange 1/2 teaspoon freshly ground black pepper1/2 cup honey1/3 cup white distilled vinegar1/4 teaspoon ground allspice1 teaspoon mustard seeds1/2 teaspoon salt

Combine all the ingredients for the cranberry relish in a stainless steel saucepan, cover, and bring to a boil. Reduce the heat to low, cover, and boil gently for 10 to 12 minutes. Set off the heat until cool, then cover and refrigerate. (This relish is best made a day ahead, as it develops taste after a few hours.) The relish will keep, refrigerated, for several weeks and is excellent with cold roasts or pâtés.

Note: This recipe appears in Jacques Pepin Celebrates, Alfred A. Knopf, publisher (2001).

Jacques Pepin's Russian Cranberry Kissel

Yield: 4 servings

Kissel is a classic Russian dessert that usually consists of a puree of acidic fruit. Any tart berries can be used, but cranberries are the traditional choice. Sometimes the berries are merely combined with sugar and thickened with a little cornstarch. I add orange juice and rind to my version and serve the kissel with a little yogurt (or, if I want it richer, sour cream) and garnishes of pomegranate seeds and mint.

1 package (12 ounces) fresh cranberries1 1/2 teaspoons grated orange rind3/4 cup orange juice1/2 cup sugar1 teaspoon cornstarch1/4 cup plain yogurt or sour cream2 tablespoons pomegranate seedsA few sprigs mint4 cookies (optional)

Pick over the cranberries, and discard any damaged ones. Place the cranberries, orange rind, orange juice, sugar, and cornstarch in a stainless steel saucepan, and bring the mixture to a boil over high heat, stirring occasionally. Cover, reduce the heat to low, and cook gently for about 10 minutes. The mixture will be thick and bright red. Set it aside to cool. (You should have about 2 cups.)

When the kissel cools, divide it among four glass goblets. Garnish with the yogurt or sour cream, a sprinkling of the pomegranate seeds, and the mint. Serve with the cookies, if desired.

Note: This recipe appears in Sweet Simplicity: Jacques Pepin's Fruit Desserts, Bay Books, publisher (1999).

Barefoot Contessa's Cranberry Fruit Conserve

Yield: 4 cups

This is a variation of Ina Garten's favorite Craig Claiborne recipe from The New York Times Cookbook. For the holidays at Barefoot Contessa, Garten's Easthampton, N.Y. specialty food store, it is offered with or without nuts. Gasrten says almost everyone orders the preserve, and says it's also great in turkey sandwiches all winter long.

1 12-ouce bag of fresh cranberries, cleaned1-3/4 cups sugar1 Granny Smith apple, peeled, cored, and choppedgrated zest and juice of one orangegrated zest and juice of one lemon3/4 cups raisins3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, until the skins pop open. Add the apple, zests, and the juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Cool and serve chilled.

Note: This recipe appears in Ina Garten's Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun, Clarkson Potter Publishers (2002).

Homemade Jellied Cranberry Sauce

Yields: 1 cup

OCEAN SPRAY® cranberries1 cup sugar1 cup water1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Combine sugar and water in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

Place a wire mesh strainer over a medium mixing bowl. Pour contents of saucepan into strainer. Mash cranberries with the back of a spoon, frequently scraping the outside of the strainer, until no pulp is left.

Stir contents of bowl. Pour into serving container. Cover and cool completely at room temperature.Refrigerate until serving time.

From the Ocean Spray Test Kitchen.

Homemade Whole Berry Cranberry Sauce

OCEAN SPRAY® cranberries1 cup sugar1 cup water1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil

From the Ocean Spray Test Kitchen.

Bobby Flay's Cranberry-Tangerine Relish

Yields: 6-8 Servings

3 tablespoons unsalted butter1 large Spanish onion, finely diced2 cloves garlic, finely chopped3 tablespoons grated fresh ginger2 cups tangerine juice1/4 cup light brown sugar1 pound cranberries2 tangerines, segmented1 tablespoon grated tangerine zest

Melt butter in a medium saucepan over medium high heat. Add onions, garlic and ginger and cook until soft. Add tangerine juice and brown sugar and cook until boiling. Add 1/2 of the cranberries and cook until they pop.

Add remaining cranberries and cook for 5 minutes. Remove from heat and add tangerines and zest. Serve at room temperature.

Courtesy of Bobby Flay.

Rocco DiSpirito's Fresh Cranberry Relish

1 lime, quartered1 lemon, quartered1 orange, cut into 1/6ths1 lb fresh cranberriesSugar to sweeten

Put all ingredients except sugar in a food processor and finely mince. Addenough sugar to sweeten and pulse a few times. Serve.

Courtesy of Rocco DiSpirito, chef at New York City's Union Pacific.