Coming Home for the Cranberries

Inside the Ingredients: Two cranberry centric recipes

By Nora Rae Pearl | Nov. 23, 2024

They’re red, they’re rosy, they’re tart, they’re tiny, and some are even sweet instead of sour. So this season, let’s come home to the berry we harvest in the bog every fall.

Just like Old Faithful, we can always rely on the cranberry to make an appearance, especially at the Thanksgiving table. There’s nothing like a cranberry chutney that’s good enough to eat hot, cold, and all on its own. Filled with dried apricots, golden raisins, pecans, and a little sugar and spice, the recipes below will offer inspiration for your Thanksgiving menu as well as how to make your leftovers, if you have any, even better the second time around.

For your ingredients, look for Cheboygan’s own Michigan Cranberry Co. products at a local market near you, and shop The Market Basket in Beulah for all your dried fruits, nuts, and spices this holiday.

Cranberry and Brie Squares

Creamy cheese and tart chutney wrapped in flaky pastry come together to make the perfect bite. Makes nine.

Ingredients
Two sheets puff pastry, store bought or homemade
8 oz. brie cheese, cut into 14 small wedges
Nine tablespoons cranberry chutney, recipe follows
One large egg, beaten

To assemble: Preheat the oven to 425 degrees. Roll out one puff pastry sheet to 1/8-1/4 inches thick, then cut into a 9-inch square. Cut like a tic-tac-toe board, resulting in nine 3-inch squares. Transfer the first set of squares to a parchment lined baking sheet, spacing 2 inches apart. Brush the edges with a little beaten egg. Place one wedge of cheese on top of each. (Nibble on the leftover cheese.) Spoon 1 tablespoon chutney over cheese. Roll out the remaining sheet (as described above) and cut into squares. Place one square over each filled square and poke down sides to seal. Crimp with a fork, then trim off a very small edge for neat presentation. Brush with beaten egg and cut a small X on top of each. Bake for 20 to 25 minutes until golden brown. Allow to cool at least 10 minutes before serving.

Cranberry Chutney

This recipe makes about 4 cups, enough for both recipes.

Ingredients
Two 12 oz. bags fresh cranberries
2 cups water
1 cup brown sugar
1/2 cup dried apricots
1/2 cup golden raisins
1/3 cup pecans
1/4 cup crystallized ginger
3/4 teaspoon red pepper flakes
1/2 of a Granny Smith apple, peeled

Instructions: Finely chop the apricots, pecans, candied ginger, and apple. Place each in a separate bowl and set aside. Place water and brown sugar in a large pot. Cook over medium heat until sugar has dissolved, stirring occasionally. Add the cranberries and bring to a boil. Once the cranberries begin to burst, add the apricots, raisins, and ginger. Continue to cook at a low boil, stirring briefly, for four to six minutes. Turn the heat down to a low simmer, then add the apple, pecans, and red pepper flakes. Cook until heated through, one to two minutes. Take off the heat. Lightly mash mixture with a potato masher until most of the cranberries are smashed, but mixture remains slightly chunky. Chutney will thicken as it cools. Chill for at least two hours or until ready to use.

Cranberry Crostata

A “tastes as good as it looks” new holiday pie.

Ingredients
2 cups flour
6 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons cold butter, cut into 1/4-inch cubes
2 large egg yolks
2 tablespoons ice water
1 teaspoon vanilla extract
1 tablespoon milk
1 tablespoon coarse sugar
3 cups cranberry chutney

To make the crust: In a medium bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center and add the cubed butter and egg yolks. Work in using your fingertips or a pastry blender until the dough briefly holds together when squeezed. Drizzle over the water and vanilla. Knead until you have a soft dough. Divide in half. Wrap each half in plastic, then pat out to a 1/2-inch thick disc. Chill for 30 minutes. (If you chill longer than 30 minutes, let the dough warm up at room temperature for 10 to 20 minutes before proceeding.)

To assemble: Preheat the oven to 400 degrees. Roll out one dough half on a lightly floured surface into a 12-inch circle. Fit into a 9-inch tart or similar pan. Spoon in the chutney, smooth out evenly. Roll out the remaining dough half to a 10-inch circle. Cut into 3/4-inch thick strips. Lattice across the top. Trim excess pie dough and crimp edges. Brush just the lattice top with milk, then sprinkle with sugar. Bake for 40 to 50 minutes until golden, tenting edges with foil if they begin to brown too quickly. Allow to cool to room temperature before serving.

Nora Rae Pearl is 99 percent foodie and 1 percent chef. When she is not writing about food, she can be found waiting in line at the farmers market hoping to get a croissant before they run out. Photo credits Cody Werme.