Northeastern University Dining Services Blog

Thursday, November 3, 2011

Cranberries: Massachusetts' Fall Superfruit

Thursday, November 3, 2011 | 3:38 PM Posted by Northeastern Dining , , , , No comments


There are so many wonderful uses for cranberries besides the sauce that sits atop our Thanksgiving table once a year. From appetizers and entrees to side dishes, salads, desserts and breads, cranberries are a classic Autumn treat and one that is harvested right in Northeastern's backyard. Middleborough, Massachusetts is the home of Ocean Spray and the state is the second largest producer of cranberries in the United States, behind only Wisconsin. The state's cranberry harvest this year is estimated at two million barrels, which is up by 11% from 2010 according the Massachusetts Department of Agriculture. If this forecast holds true that would tie the second largest crop on record. So how can you take advantage of this wonderfully tart local fruit?

Here's a quick recipe for a great cranberry sauce you can make right in your dorm room!

Ingredients
  • 1 ½ cups cranberries
  • ½ cup granulated sugar
  • 1 orange
Preparation
  1. Put the cranberries and sugar into a 1 quart microwave safe bowl. Add the juice, pulp and zest from the orange in the bowl and cover with plastic wrap.
  2. Cook on high for anywhere from 3 to 6 minutes until the cranberries have popped slightly.
  3. Remove from microwave and let cool.
  4. "Sauce" can be used as an accompaniment to an entrée or spread over toasted baguette slices for a seasonal bruschetta.
Fresh cranberries can be frozen at home and will keep up to nine months so stock up on those fresh Massachusetts cranberries now and you'll have a quick and nutritious snack until next year's cranberry harvest!

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