Honeyed Cranberries Recipes

HONEY CRANBERRY SAUCE

Steps:

• Pick through cranberries and throw away any bad ones. In a medium saucepan set to medium-high heat, add cranberries, water, orange juice, and honey. Bring to a boil and reduce heat to low.
• Let thicken, stirring occasionally for about 8-10 minutes until most of the cranberries half burst and the sauce is the desired thickness (sauce will thicken much more as it cools).
• Remove from heat and stir in orange zest, cinnamon, nutmeg and salt. Taste and adjust if desired. Watch out - it will be hot!
• Refrigerate in a sealed container and bring to room temperature before serving. Sauce will keep in the refrigerator for up to two weeks.

HONEYED CRANBERRIES

Steps:

• Using a citrus zester, remove peel from orange in long narrow strips (save fruit for another use). In a large saucepan, combine honey, water and orange peel; cook and stir over medium heat just until simmering (do not boil). Cool 20 minutes. , Transfer to a small bowl; stir in cranberries. Refrigerate, covered, 8 hours or overnight., Drain cranberries, allowing berries to stand 15 minutes. Discard orange peel and cooking liquid., Place sugar in a small bowl. Add cranberries, a few at a time, and toss to coat. Transfer to a parchment-paper lined baking sheet. Let stand until completely dry, about 30 minutes. Store, covered, at room temperature for up to 3 days.

FERMENTED HONEY CRANBERRIES

Steps:

• Break the skins of the cranberries to release some of their juices by either piercing the skins with the tines of a fork, or gently pulsing in a food processor.
• Place the bruised cranberries into a quart-sized mason jar. Add the ginger slices, cinnamon stick and orange juice and stir. Then pour in enough raw honey to cover the cranberries.
• Place the lid securely on the jar, then give it a few turns to coat all of the cranberries in the honey.
• Loosen the lid, then place the jar into a dark place to ferment. Every few days, tighten the lid, give the jar a few turns, then re-loosen the lid.
• Within a few days to a week you will begin to see small bubbles forming in the honey.
• The honey cranberries will ferment for a month or more, but you can eat them at any time. The honey will turn a red color, and will become more runny as time goes on. The cranberries will start to lose some of their tartness, and will become a bit more wrinkled.
• Store in a cool place for many months or even a year or more.

FERMENTED CRANBERRY RECIPE

Steps:

• Puncture each berry with your paring knife, and then add the cranberries to your fermentation jar. Stir in the ground coriander. Slip a slice of ginger in among the cranberries, and set it on the counter while you prepare the orange and honey.
• Using a vegetable peeler, peel the orange zest into 1-inch thick strips and nestle them into the cranberries. Cut the orange in half cross-wise, and then squeeze its juice into a medium bowl.
• Stir the honey into the orange juice, so that it forms one uniform syrupy liquid. Next, pour the orange juice and honey mixture over the cranberries.
• Place a glass fermentation weight over the cranberries to weigh them down, and then seal the jar. Ferment at least two weeks, or until the bubbles appear, the honey loosens and turns red, and the cranberries begin to wrinkle everso slightly.
• Store at room temperature away from direct light and heat for up to 1 year.

HONEY CRAN-RASPBERRY PIE

Steps:

• In a small bowl, whisk egg, 3 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in shortening and lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add more ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust even with rim. Refrigerate 30 minutes. Meanwhile, preheat oven to 425°. In a large bowl, mix 1-1/4 cups sugar and tapioca. Add cranberries, raspberries, honey and almond extract; toss to coat evenly. Let stand 15 minutes., Pour filling into pie plate. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Combine cinnamon and remaining 2 tablespoons sugar; sprinkle over top. Place pie on a baking sheet; bake 10 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 35-40 minutes. Cool pie on a wire rack. If desired, serve with ice cream.

PEAR HONEY CRANBERRY SAUCE

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

HONEYED HAM WITH PEARS AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees. Score ham all over in a diamond pattern; insert cloves into diamonds. Place the ham in a large roasting pan. Pour cider and 1 cup honey over the ham. Bake 1 hour, basting with pan juices halfway through.
• Add cinnamon and pears to pan. Bake 45 minutes, basting twice. Sprinkle cranberries over pears; bake until pears are tender and cranberries begin to burst, 30 to 40 minutes. Remove from oven. Using a slotted spoon, transfer fruit to a shallow bowl; cover with foil, and set aside.
• Ladle juices from pan into a medium saucepan. Stir in remaining 1/2 cup honey, the sugar, and ginger. Bring to a gentle boil over medium heat. Cook until mixture is syrupy and has reduced by half, about 20 minutes. Pour glaze over ham; bake 15 minutes. Remove from oven; brush ham with glaze from pan. Let rest 15 minutes. Transfer to a cutting board, and carve. Pour pan juices over pears and cranberries in bowl; serve with ham.