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Cranberry
blossoms resemble the heads of cranes which inhabit the New
England bogs and eat the berries. That is how the cranberry was
named. Fresh cranberries grow on vines and seem uninteresting
and tart until they are cooked with orange juice and honey. This
creates a delicious sauce or jelly which is essential with a
turkey dinner. The intense ruby-red color of cranberries comes
from a flavonoid called rhamnoside. Flavonoids act as
antioxidants which help to fight cell damage. Cranberries are
also high in soluble fiber.
3 cups fresh cranberries
1 cup
water
1 ¼
cups granulated sugar
1
teaspoon orange zest
¼ cup
freshly squeezed orange juice
2
tablespoons freshly squeezed lemon juice
2
tablespoons honey
1. In a
3-quart saucepan, heat cranberries, water, sugar, orange
zest,
orange juice and lemon juice to boiling.
2. Lower the heat
and simmer for 15 minutes or until thick and
glossy.
Pop any remaining whole berries and add honey.
3. Either pour the
sauce into a small bowl or strain into a bowl,
then
pour into a small gelatin mold. Straining produces a
smooth
cranberry jelly.
Makes enough condiment for a 12-pound turkey
Cranberries: Fruit of the Bogs
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