Cranberries versatile for Thanksgiving

IOWA CITY - Kym Wroble, dietitian at the Waterfront Hy-Vee, just loves cranberries.

“I love the color and there are so many things you can do with them in the kitchen,” she says.

Because they are in season from October to December, they are especially popular at the Thanksgiving table.

While the tart red berries are frequently used in desserts, they can be used in just about anything, from appetizers to the main dish, Wroble says.

Two appetizers, Cranberry 'N Crabmeat and Cranberry Jalapeno Poppers, are simple to make and keep the masses satisfied until the feast begins.

Both recipes are from Ocean Spray, but Wroble tweaked them a little.

“I can't tell you the last time I made something the way it was supposed to be,” she says.

She suggests using fat-free cream cheese. With all the other flavors in these appetizers, you shouldn't be able to taste a difference, she says.

To further boost the nutritional value, she uses whole grain Melba crackers instead of buttery crackers as the topping for the jalapeno poppers.

Cranberry sauce or relish can be made in a variety of ways, including using a sugar substitute and adding oranges, lemon zest or pears.

The uses of leftover cranberry sauce are as endless as uses of leftover turkey, Wroble says.

It can be mixed with plain yogurt or in bread batter. It can also be put on oatmeal, vanilla ice cream, turkey sandwiches and baked sweet potatoes.

Because of its high acidic level, leftover cranberry sauce has a longer life than turkey. It can be kept covered in the refrigerator for about a week.

In lieu of (or addition to) pie, Cranberry Trifle is an indulgent dessert that blends the flavors and textures of cake, cranberry and pumpkin.

This can be made in individual glasses or in a larger bowl. Both have layers of pound cake, cranberry sauce, pumpkin and whipped topping. Pumpkin cake can be used instead of pound cake, Wroble says.

The recipe calls for drizzles of apricot brandy or amaretto, but the liquor can be left out of individual servings.

Cranberries can also be used as decorations. Place a handful in a wide vase with water and place a votive candle in the middle for a striking addition to your Thanksgiving table.

HOMEMADE CRANBERRY SAUCE

3/4 cup water1 cup Splenda or sugar1/4 teaspoon salt12-ounce bag fresh cranberries, rinsed and picked overCombine water, Splenda and salt in non-reactive saucepan. Bring to a boil, stirring to dissolve Splenda (or sugar). Add cranberries. Return to a boil and reduce heat to maintain a simmer. Continue simmering for 5 minutes. Cool. Transfer to glass or ceramic container and store in refrigerator up to 1 week.Variations:Add 1 tablespoon freshly grated orange zest to water, Splenda and salt mixture. Proceed with recipe, adding 2 tablespoons Grand Marnier (liqueur with orange flavor) off the heat after simmering.When adding cranberries, add 2 medium, firm pears (cut into 1/2-inch thick chunks), 1 tablespoon freshly grated ginger and 1/4 teaspoon cinnamon to pan. Proceed with recipe as directed.Adapted from Cooks Illustrated

CRANBERRY 'N CRABMEAT APPETIZERS

Makes 15 individual servings1/2 cup cranberry sauce1/4 cup fat-free cream cheese, softened1/4 cup goat cheese crumbles1/2 cup minced crab meat2 tablespoons green onion, white and green parts, sliced15 individual mini-phyllo shells, thawedPreheat oven to 375 degrees. Place cranberry sauce in a small mixing bowl; stir until smooth. Combine cream cheese, goat cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 1/2 teaspoons of the cream cheese mixture. Top with 1/2 teaspoon of cranberry sauce. Bake for 10 minutes or until heated through.Adapted from Ocean Spray

CRANBERRY JALAPENO POPPERS

Makes 30 poppers1 pound fresh jalapeno peppers, sliced lengthwise and seeded12 ounces fat-free cream cheese, room temperature1 package (12 ounces) dried cranberries1/2 cup cranberry sauce4 cloves garlic, minced2 teaspoons saltWhole grain Melba crackers, crushedPreheat oven to 400 degrees. Grease baking sheet (with sides) with olive oil. Place jalapeno halves on baking sheet. Combine cream cheese, dried cranberries, cranberry sauce, garlic and salt in large bowl; mix well. Spoon filling into jalapeno halves. Coat cream cheese mixture with crushed crackers. Place baking sheet in oven. Bake for 10 to 15 minutes or until cheese is bubbly.Adapted from Ocean Spray

CRANBERRY TRIFLE

Makes 8 servings1 (10 3/4-ounce) frozen pound cake, thawed and cut into 1/2-inch cubes1/3 cup apricot amaretto or apricot brandy2 cups cranberry sauce1/3 cup reduced-sugar apricot or orange marmalade1 (15-ounce) can pumpkin (not pumpkin pie filling)1 (4 serving-size) package fat-free instant vanilla pudding mix1 cup skim milk2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg1 cup light whipped topping4 teaspoons apricot brandy or amarettoOn the bottom of eight 10-ounce small glasses (4 inches tall), divide the cake cubes. You may also layer all the cake cubes in a 2 1/2-quart clear serving bowl or soufflé dish. Drizzle with 1/3 cup brandy. In a medium bowl, stir together the cranberry sauce and apricot marmalade. Spoon mixture over cake cubes. In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon and nutmeg. Stir until well combined. Spoon the mixture over cranberry layer. Gently spread whipped topping over pumpkin layer. Cover; chill for 2 to 5 hours. Before serving, drizzle 1/2 teaspoon apricot brandy or amaretto over each individual serving.Adapted from Midwest Living

CRANBERRY CULPRIT

1 ounce cranberry sauce1 ounce bourbon, such as Maker's Mark1 ounce amaretto, such as Disaronno almond liqueurIce2 ounces ginger aleLime wedgeCombine cranberry sauce, bourbon and amaretto in a cocktail shaker and muddle until most of the cranberries are broken up. Fill the shaker with ice, cover and shake vigorously. Pour contents into a highball glass (do not strain) and top with ginger ale. Squeeze lime wedge over top and serve.

HOMEMADE CRANBERRY SAUCE

3/4 cup water

1 cup Splenda or sugar

1/4 teaspoon salt

12-ounce bag fresh cranberries, rinsed and picked over

Combine water, Splenda and salt in non-reactive saucepan. Bring to a boil, stirring to dissolve Splenda (or sugar). Add cranberries. Return to a boil and reduce heat to maintain a simmer. Continue simmering for 5 minutes. Cool. Transfer to glass or ceramic container and store in refrigerator up to 1 week.

Variations:

Add 1 tablespoon freshly grated orange zest to water, Splenda and salt mixture. Proceed with recipe, adding 2 tablespoons Grand Marnier (liqueur with orange flavor) off the heat after simmering.

When adding cranberries, add 2 medium, firm pears (cut into 1/2-inch thick chunks), 1 tablespoon freshly grated ginger and 1/4 teaspoon cinnamon to pan. Proceed with recipe as directed.

Adapted from Cooks Illustrated

CRANBERRY 'N CRABMEAT APPETIZERS

Makes 15 individual servings

1/2 cup cranberry sauce

1/4 cup fat-free cream cheese, softened

1/4 cup goat cheese crumbles

1/2 cup minced crab meat

2 tablespoons green onion, white and green parts, sliced

15 individual mini-phyllo shells, thawed

Preheat oven to 375 degrees. Place cranberry sauce in a small mixing bowl; stir until smooth. Combine cream cheese, goat cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 1/2 teaspoons of the cream cheese mixture. Top with 1/2 teaspoon of cranberry sauce. Bake for 10 minutes or until heated through.

Adapted from Ocean Spray

CRANBERRY JALAPENO POPPERS

Makes 30 poppers

1 pound fresh jalapeno peppers, sliced lengthwise and seeded

12 ounces fat-free cream cheese, room temperature

1 package (12 ounces) dried cranberries

1/2 cup cranberry sauce

4 cloves garlic, minced

2 teaspoons salt

Whole grain Melba crackers, crushed

Preheat oven to 400 degrees. Grease baking sheet (with sides) with olive oil. Place jalapeno halves on baking sheet. Combine cream cheese, dried cranberries, cranberry sauce, garlic and salt in large bowl; mix well. Spoon filling into jalapeno halves. Coat cream cheese mixture with crushed crackers. Place baking sheet in oven. Bake for 10 to 15 minutes or until cheese is bubbly.

Adapted from Ocean Spray

CRANBERRY TRIFLE

Makes 8 servings

1 (10 3/4-ounce) frozen pound cake, thawed and cut into 1/2-inch cubes

1/3 cup apricot amaretto or apricot brandy

2 cups cranberry sauce

1/3 cup reduced-sugar apricot or orange marmalade

1 (15-ounce) can pumpkin (not pumpkin pie filling)

1 (4 serving-size) package fat-free instant vanilla pudding mix

1 cup skim milk

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup light whipped topping

4 teaspoons apricot brandy or amaretto

On the bottom of eight 10-ounce small glasses (4 inches tall), divide the cake cubes. You may also layer all the cake cubes in a 2 1/2-quart clear serving bowl or soufflé dish. Drizzle with 1/3 cup brandy. In a medium bowl, stir together the cranberry sauce and apricot marmalade. Spoon mixture over cake cubes. In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon and nutmeg. Stir until well combined. Spoon the mixture over cranberry layer. Gently spread whipped topping over pumpkin layer. Cover; chill for 2 to 5 hours. Before serving, drizzle 1/2 teaspoon apricot brandy or amaretto over each individual serving.

Adapted from Midwest Living

CRANBERRY CULPRIT

1 ounce cranberry sauce

1 ounce bourbon, such as Maker's Mark

1 ounce amaretto, such as Disaronno almond liqueur

Ice

2 ounces ginger ale

Lime wedge

Combine cranberry sauce, bourbon and amaretto in a cocktail shaker and muddle until most of the cranberries are broken up. Fill the shaker with ice, cover and shake vigorously. Pour contents into a highball glass (do not strain) and top with ginger ale. Squeeze lime wedge over top and serve.

From Amy Wisniewski, www.chow.com