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Red Food Energy: Cranberry, commonly called Large cranberry, American Cranberry, Bearberry (Vaccinium macrocarpon or Oxycoccos macrocarpus)

By Gwen Nyhus Stewart

Cranberry Bruschetta

1 16-ounce (453.6 g) can Whole Berry Cranberry Sauce
1/4 cup (50 mL) sugar
1/4 cup (50 mL) red wine vinegar
1/2 red onion, thinly sliced into rings
2 garlic cloves, minced
2 tbsps. (30 mL) minced fresh basil
1 tsp. (5 mL) oregano
1 8-ounce (226.6 g) loaf French bread
Olive oil

Combine all ingredients, except bread and oil, in a medium saucepan. Cook on medium heat, stirring occasionally, until onion is limp and sauce has thickened, about 30 minutes. Cool to room temperature.
Cut bread diagonally into 3/4-inch (18 mm) slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture. Store bruschetta refrigerated for up to 1 week.

Cranberry Dip

2 cups (500 mL) cranberry sauce
3 tbsp. (45 mL) horseradish
1 tbsp. (15 mL) Worcestershire sauce
1 tbsp. (15 mL) lemon juice
2 cloves garlic, minced
1/2 tsp. (2 mL) cayenne pepper
In a medium saucepan, mix all the ingredients together. Bring the mixture to a boil, reduce heat and simmer covered for 5 minutes to blend flavours. Serve with meatballs, Vienna sausage, cut-up wieners or pieces of fruit. Keep the dip hot in a chafing dish or an electric warmer. Makes 2 cups.

Cranberry Jam

7 1/2 cups (1.6 L) cranberries (fresh or frozen)
4 cups (1 L) water
5 1/2 cups (1.25 L) sugar
1-6 oz. (170 g) liquid Certo

Cook cranberries in water until very soft. Put through a coarse sieve to remove seeds, if desired. Return to heat and add sugar gradually, stirring until dissolved. Stirring continuously, bring to a boil. Boil hard 1 minute, without stirring. Remove from heat and add Certo. Stir and skim for 7 minutes to distribute fruit. Pour into jars and seal.
Yield: 8 – 1 cup (250 mL) jars

Cranberry Mustard Dipping Sauce

1/2 cup (125 mL) Jellied Cranberry Sauce
1 1/2 tbsps. (22 mL) grainy Dijon mustard
1 tbsp. (15 mL) brown sugar
Combine ingredients in a small mixing bowl, whisking until smooth. Serve hot or at room temperature as a dip with chicken, ham, pork or shrimp.
Makes 1/2 cup (125 mL).

Cranberry Punch

1 64-ounce bottle (2 L) Cranberry Juice Cocktail
1 cup (250 mL) orange juice
2 cups (500 mL) lemon-lime soda or club soda
Orange and lime slices or ice ring, garnish
Combine cranberry juice cocktail and orange juice in a large punch bowl. Gently stir in soda just before serving. Garnish with orange and lime slices.

See Red Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of red, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 62 for more information about what the colour red means and Chapter 8, Colour Energy, Plants, and Recipes pages 68 - 71for information about using red in the garden and recipes.)

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