With the Thanksgiving holiday fast approaching, what better time to talk about the superstar fruit of the season – the cranberry! As one of only three fruits native to North America, the cranberry is grown in more than 100 varieties and used for everything from home décor to cooking. Originally named the craneberry because of its resemblance to the bill of a crane, we now know the fruit as the cranberry.
Although the cranberry is not grown in Iowa, we can still enjoy the ruby red berry in recipes like this one from Cooking Channel’s Kelsey Nixon:
Yield: 4-6 Servings
1 (10 oz) bag of whole fresh cranberries (about 3 cups)
¾ cup sugar
2 cups miniature marshmallows
1 (20 oz) can crushed pineapple, drained
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup pomegranate seeds
Pulse the cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in the sugar. Cover and refrigerate for at least two hours or up to overnight. Drain any accumulated juices from the cranberries and reserve for another use, and then stir in the marshmallows and drained pineapple and set aside.
Whip the heavy cream in a large mixing bowl until it begins to thicken, about one minute, and then beat in the powdered sugar and vanilla until soft peaks form, three to five minutes. Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.
Cranberries also make for great decorations through the holiday season. They are used in everything from table centerpieces to accents in wreaths. If you want to incorporate cranberries, or the wonderful red hue, into your holiday décor, give us a call at 515.987.0800 to talk to an expert. Or, request a quote online here.