Cranberry relish adds a vivid touch to the holiday table

We’ve all had the experience of watching (or hearing) a rumor become unstoppable. The topic of one of these currently circulating on the internet is that spiders have taken over the cranberry bogs, and our favorite Thanksgiving side dish is in danger. Of course, like so many other claims found online, there is no basis in fact, as reported by the Washington Post in a recently published article.

Interviews with cranberry farmers reveal that this explosion of misinformation is an annual event, occurring in the fall when cranberry harvests are underway. There are multiple misconceptions about cranberries, including people thinking that the fruit grows in water. The spreading shrubs do not grow in water, but the areas where the shrubs are cultivated are called marshes in the Midwest and bogs in the Northeast.

Water enters the picture during harvest, when the fields are flooded, which causes the berries to float, since they contain air pockets. Once the bright-red fruit floats to the top of the water level, both mechanical and manual techniques are used to collect the berries. And, there is no army of spiders floating alongside the fruit.

Cranberries are noteworthy because of their origin story. Along with Concord grapes and blueberries, cranberries are among the very few commercially grown native American fruits. They used to be called craneberries for their long, delicate flowers that resemble the wading birds. They were a familiar food to the Indigenous people and a key ingredient in the original version of a high-energy bar known as pemmican, a combination of deer fat, dried meat and crushed cranberries.

Today, cranberries are known for their antioxidant properties, touted as an antidote for urinary tract infections, and packed with vitamin C. Native Americans used the cranberry’s deep-scarlet color as an excellent textile dye, and its astringent properties were helpful in treating wounds.

With Thanksgiving just around the corner, we can start planning the best way to serve cranberries alongside our turkey. I have never been a fan of the sliced cylinder of jellied cranberry that my mother would slide right from the can to the plate, ridged canning marks intact. There’s a whole-berry variety of jellied cranberry sauce that also comes right from the can, cloyingly sweet and equally unappealing. My favorite to replace these commercial options is the cranberry relish in the photo.

I have included recipes for two different versions of this simple dish; one has just three ingredients, while the other adds more spices. The key to the right consistency is to keep in mind the orange chunks need to go into the bowl of the food processor first, to get broken down small enough before you add the cranberries. I have made the mistake of reversing the order and could never get the orange pieces the right size. I’ve also included a recipe for tiny cranberry tarts from my friend, Ann. These are perfect for the Thanksgiving dessert table, because of their small size as well as the balanced combination of sweet and tart flavor notes. While we no longer use whole cranberries for trade or to prevent scurvy on long sea voyages, the pretty berry will likely be on almost everyone’s Thanksgiving menu.

Cranberry Relish

1 navel orange
1 lb whole cranberries
2/3 C sugar

Trim off the ends of the orange and chop into 1-inch chunks, without removing the peel. Place in the bowl of a food processor. Pulse on high until tiny pieces remain. Add rinsed cranberries and sprinkle with sugar. Process until berries have broken down. Refrigerate to meld flavors, at least two hours. Yield: 8 to 10 servings.

Spiced Cranberry Relish

1 lb whole cranberries
1 apple
1 orange
2/3 C sugar
1 T lemon juice
1/2 t lemon zest
1/2 t grated fresh ginger
1/2 cinnamon

Zest a few slender pieces of lemon and orange peel for garnish; set aside. Combine all ingredients in a food processor and pulse until berries begin to break down. Refrigerate until ready to serve, garnished with reserved zest. Yield: 8 to 10 servings.

Ann’s Cranberry Tarts

8 T butter, softened
3 oz cream cheese
1 C flour
1 egg
3/4 C sugar
2 T butter, softened
1 T vanilla
3 oz fresh cranberries

Preheat oven to 325 F. Combine butter, cream cheese and flour in the bowl of a food processor. Pulse until a soft ball forms. Separate dough into 24 pieces and use your fingertips to line the 24 cups of a mini-muffin pan; set aside. Combine egg, sugar, butter and vanilla in a mixing bowl; use a hand mixer to form a smooth batter. Place 3 cranberries in each cup of the muffin tin and pour in batter to cover. Bake until browned, about 20 to 25 minutes. Use a knife tip to loosen the crust of each tart. Yield: 24 tarts.