Cranberries the super food

This super fruit can be consumed in many different forms. Centuries ago, our ancestors used it primarily for medicinal purposes such as treating urinary conditions. But over time, researchers, chefs and beauticians are discovering the versatility of the fruit.

Cranberries have a tangy-sweet taste, and they can be eaten dried or fresh, and are a healthy choice of snack since they are low in fat and high in fibre and vitamin C, E and K.

Among the fruits and vegetables richest in health-promoting antioxidants, cranberries rank right up there at the top of the list. Antioxidants are essential to optimising health. In addition to preventing urinary tract infections, among other illnesses, cranberry juice is good for your skin. Substantial numbers of recent studies have proven that cranberries are loaded with antioxidants, which help to detoxify the skin.

Cranberries are flavourful not only in desserts and snacks, but can be incorporated in many dishes to add distinct flavour, colour and variety. Cranberry adds a little extra to any special celebration. At Easter, try a few cranberries in your favourite bun recipe, and at Christmas make the best stuffed chicken or roast turkey by filling your poultry with cranberries. Another interesting combination for Jamaicans is to add cranberry juice to your sorrel mix for a delightful experience for your taste buds.

Go ahead and experiment at home with some of these selections.

Cranberry-Stuffed Chicken

Ingredients

1 cup chopped celery

1 cup chopped onion

²/³ cup dried cranberries

¹/² cup plus 2 tbs butter, divided

1 garlic clove, minced

3 cups herb-seasoned stuffing croutons

1 cup crushed corn bread stuffing or crumbled corn bread

1¹/² to 2 cups chicken broth

1 roasting chicken (5 to 7lb)

¹/² tsp salt

¹/² tsp pepper

¹/⁴ tsp chicken seasoning

¹/⁴ tsp rubbed sage

Directions

1. In a large skillet, sauté the celery, onions and cranberries and ¹/² cup of butter until tender. Stir in the garlic, stuffing and enough broth to moisten and set aside.

2. Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper and poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter and brush over the top of the chicken.

3. Bake, uncovered, at 350F for 2 ¹/² to 3 hours or until juices run clear and a meat thermometer read 180F for the chicken and 165F for the stuffing.

Base occasionally.

Servings: 6-8.

Cranberry Bread Pudding

Ingredients

¹/² large bakery bread

2 cups half-and-half

2 cups heavy cream

1 pinch salt

1 vanilla bean, split lengthways or 2tsp vanilla

6 eggs

1 cup sugar

¹/² cup orange juice

1 cup dried cranberries

Confectioner's sugar

Directions

Preheat the oven to 350F. Cut the crusts off the bread and cut into 1/2-inch cubes. About 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool.

In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture does not burn or stick to the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes.

In a large mixing bowl, whisk the eggs and sugar. Whisk constantly, and gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes, toss well and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.

In a small saucepan, heat the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes. Drain and reserve ¹/⁴ cup for garnish.

Fold in remaining ³/⁴ cup of cranberries into bread pudding mixture. Divide the mixture among 6 ramekins, custard cups, or dessert cups (or use a deep baking dish). Divide the soaked bread among the dishes, then pour any remaining custard over the bread. Dot with remaining cranberries.

Arrange the puddings in a hot water bath. Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar.

Rice & Cranberries

Ingredients

2 tbs butter

¹/² cup orzo

1¹/² cups long-grain white rice

About 2²/³ cups chicken stock

A generous handful dried, sweetened cranberries

4 scallions, thinly sliced on an angle

Directions

Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with scallions to serve.