15 November 2007 
There’s always at least one die-hard fan in the family, one person that will beg, insist, whine and demand that I must accompany my Thanksgiving meal with this item. After all, when it comes to Thanksgiving, I am a traditionalist, and this item is as traditional as it comes for them. And so, ever the compliant hostess with an unrelenting desire to please, I bite my tongue, force a grin, pull out the can opener and begin. As I work my way around the can’s edge, I remind myself to remain calm, begging for my mother’s proper Philadelphia genes to come through and handle this situation with dignity and grace, as those who knew her knew she would do. Alas, my Mediterranean spirit (point for dad) overrides any potential restraint and as my rusty can opener makes its final round, I can’t help but curse this poor soul who is lost in a world of habit and ignorance, swearing that the cranberry’s true form lies in such processed disaster, can rings and all. As I said earlier, I have an obsessive need to please my guests, and so, year after year, I begrudgingly open can upon can of sucrose-infested cranberry glue, knowing perfectly well that this delightfully tart and refreshingly bold berry is once again being misconstrued. However, what’s the harm in a little, passive-aggressive face-lift to the cranberry name? In my own private effort to revamp the cranberry image, I have found, over the years, a sneaky and successful tactic applied to my die-hard cranberry can guests: alongside the canned version comes a newer, brighter rendition of cranberry sauce. One year I showcased Tropical Cranberry Relish, a cranberry mold melded with crushed pineapples and passion fruit, amongst other ingredients. Another year Drunken Cranberry Sauce (whole cranberries sauteed in Port wine sauce) graced the table. Each year another cranberry newcomer was quietly presented, and each year that newcomer with diligently and gratefully consumed. The presentation was subtle yet bold: no frills, no PR, just an extra dish for those willing to step outside the canned cranberry mold. Lo and behold, all guests did, and, as the Thanksgiving years progress, the canned culprit has less nibbles on it and the homemade rendition gets quickly passed around. It’s a silent triumph for me and my cranberries. And who says people can’t change?
Tropical Cranberry Relish, Drunken Cranberry, Cranberry Currant Conserve & Pepper and Cranberry Jelly
(adapted from Maria Neesman)
1 (9 ounce) can crushed pineapple in syrup
1/4 cup passion fruit juice1 (6 ounce) package cherry gelatin
1/2 cup sugar
1 teaspoon fresh lemon juice
1 cup chopped celery1/2 cup chopped walnuts
1 cup ground fresh cranberries
Drain pineapple and save syrup. Add passion fruit juice to syrup. In medium bowl, dissolve gelatin and sugar in 1 cup hot water. Add syrup and lemon juice.
Chill until partly set, 30 minutes. Add celery, walnuts, pineapple and cranberries.
Chill overnight in a 5-cup ring mold. Remove from ring mold and serve.
Serves 8 – 10;
Drunken Cranberry Sauce
1 cup sugar
3/4 cup Port wine
3/4 cup fresh cranberries
zest of 1 lemon
Mix sugar and port in a medium saucepan. Bring to a gentle simmer and stir until sugar is completely dissolved. Add cranberries and bring to a boil. Reduce heat to medium and add lemon zest. Gently simmer until sauce thickens, 7 – 10 minutes, stirring occasionally. Serve chilled.
Serves 8 – 10
Cranberry-Currant Conserve
(The Silver Palate Good Times Cookbook)
1 orange, unpeeled, seeds removed, cut into eighths
2 cups fresh cranberries
1/2 cup dried currants
2 cups firmly packed dark brown sugar
1 1/2 cups raspberry vinegar (see note)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup coarsely chopped walnuts
Process the orange in a food processor until coarsely chopped. Combine the chopped orange with remaining ingredients except the walnuts in a heavy saucepan. Simmer, uncovered, until all the cranberries have popped open, 10 to 12 minutes.
Remove from heat and stir in walnuts. Pour mixture into 6 sterilized half-pint canning jars and tightly seal. Let cool to room temperature. Refrigerate before serving.
Makes 6 half-pints.
Note: may substitute with apple cider vinegar
Pepper and Cranberry Jelly
(adapted from Miami Spice Cookbook)
1 to 1 1/2 tablespoons of seeded, minced datil peppers, scotch bonnet chilews or other hot peppers (1 to 2 whole chiles)
1/4 cup minced yellow bell peppers
1 cup red wine vinegar (divided use)
6 cups sugar
2 cups cranberry juice
1 cup fresh cranberries, chopped
3 ounces liquid pectin
Combine the datil or other hot pepper, yellow bell pepper and 1/4 cup vinegar in a nonreactive bowl; let stand 5 minutes.
Combine the sugar, cranberry juice and fresh cranberries in a large saucepan.
Cook over medium heat, stirring constantly, until the sugar is completelly dissolved, about 5 minutes.
Stir in the pepper mixture and remaining vinegar. Bring to a boil over medium heat, and cook until syrupy, 6 to 8 minutes.
Stir in the pectin and boil for 3 minutes, without stirring. Pour mixture into 6 sterilized half-pint canning jars and tightly seal. Let cool to room temperature. Refrigerate before serving.
Makes 6 half-pints.
