Two unusual Cranberry recipes approved by presidential White House chefs

Reply Sun 1 Jan, 2012 11:12 am
Cranberries are still available after New Year day. You can have cranberries year around if you freeze them. These are two wonderful different cranberry recipes. I discovered them December 21st on C-SPAN during a show of three White House chefs reporting how the Presidential families are fed. They thought these two recipes were very good and that want to try them. ---BBB

Susan Stamberg's Cranberry Relish Recipe
Correspondent Shares Her Holiday Classic, Plus Another Favorite

Every year as Thanksgiving approaches, fans ask NPR's Susan Stamberg for her mother-in-law's recipe for cranberry relish. It’s a recipe that she has read on the air every year since 1971 -– and here, in Stamberg's own words, is how she came by it:

"At the first Thanksgiving of my married life, in Allentown, Pa., my mother-in-law, Marjorie Stamberg, served a fabulous and fascinating cranberry relish. I asked for the recipe, which she kindly provided. I put the recipe for 'Mama Stamberg's Cranberry Relish' on the air every year a few weeks before Thanksgiving, first at WAMU-FM, the local public radio station where I did my earliest air work, and later at NPR for the immediate nation to enjoy."

(Years after she had begun sharing it, Stamberg learned the recipe had been clipped from the New York Times by her mother-in-law's sister-in-law Marie Salinger. When, on the air, Stamberg told Times food editor Craig Claiborne about mis-attributing his recipe to her mother-in-law, Claiborne said, "I've gotten more mileage out of that recipe through NPR than I have since it was first published in the Times in 1959!")

This year, Stamberg shares the relish tradition with NPR's Steve Inskeep, All Things Considered weekend host, on the program's Nov. 23 broadcast.

Here, with Stamberg's footnotes, npr.org offers two recipes –- the on-air classic, and another dish that Stamberg confesses is her "truly favorite cranberry side dish."

Mama Stamberg's Cranberry Relish

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early in the morning before serving, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1-1/2 pints.


Garlicky Cranberry Chutney

Susan Stamberg calls this recipe "my truly favorite cranberry side dish." It's from Madhur Jaffrey's cookbook East/West Menus for Family and Friends (Harper & Row, 1987).

1-inch piece fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 tsp cayenne pepper
l-pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
ground black pepper

Cut ginger into paperthin slices, stack them together and cut into really thin slivers.

Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer, simmer on medium flame about 15 minutes or until there are about four tablespoons of liquid left.

Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are ok. Simmer on a gentle heat for about 10 minutes.

Cool, store and refrigerate. ("It will keep for several days, if you don't finish it all after first taste!")
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Reply Sun 1 Jan, 2012 11:36 am
I made a cranberry upside down cake for Thanksgiving this year. Mr.Irish liked it because it wasn't too sweet.

Also made a cranberry/jalapeno relish. Very good with just the right amount of heat.
Reply Sun 1 Jan, 2012 11:40 am
Can you provide the recipe for the cranberry upside down cake?

Reply Sun 1 Jan, 2012 11:51 am
Sure. It was a recipe-of-the-day from cooking.com. (I used white whole-wheat flour because it's what I had on hand...otherwise I followed the recipe. Also used fresh cranberries).

3/4 cup packed light brown sugar
4 tablespoons unsalted butter, softened, divided
2 tablespoons plus 1/4 cup fresh orange juice, divided
1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature (see Tip)
1/3 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup low-fat milk, at room temperature
Whipped cream for garnish

Ingredient Note: Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour and helps ensure tender baked goods. Kitchen Tip: To bring an egg to room temperature, set it on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Preheat oven to 350°F.

Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.

Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.

Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.

Reply Sun 1 Jan, 2012 12:00 pm
Thanks, I will show it to my daughter Butrflynet.

Reply Sun 1 Jan, 2012 12:08 pm
YW. It looks like a lot of steps for a simple cake, but it really whips up fairly fast. I also loved baking it in the cast iron skillet that my MIL gave me. Didn't stick at all.
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