In the Kitchen with Sigona’s Featuring: Fresh Cranberries

DIY Cranberry Juice

Why buy it when you can make it? Homemade cranberry juice is simple to make and you can control the amount of sugar or sweeter – if any – you add. It’s a little thicker than store-bought juices, but it’s so much better for you! Makes about 1 1/3 cup.

Ingredients:

  • 8 oz. fresh or frozen cranberries
  • 2 cups water
  • sugar or sweeter of choice, to taste

Directions: Combine the cranberries and water in a medium pot. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, until the berries burst, about 25 minutes.

Line a fine-mesh strainer with cheese cloth; strain the juice. Use a spoon or spatula to press down on the berries to extract as much juice as possible. Discard the remaining mash.

While juice is still warm, add sugar or sweetener, about a tablespoon or so to begin with, and adjust as you please.

 

Cranberry-Orange Moscow Mule

Add a little holiday twist to a Moscow Mule by infusing flavors of cranberry and orange! These festive concoctions are simple to make and will shine as a signature drink for holiday parties. Serves 1.

Ingredients:

  • 2 Tbsp. fresh-squeezed orange juice
  • 2 oz. cranberry juice (**Make your own! See instructions below.)
  • 2 oz. vodka
  • 4 oz. ginger beer, such as Fentimans
  • Ice

Garnishes:

  • Fresh cranberries
  • Orange slices

Directions: In a copper mug, combine the orange juice, cranberry juice, vodka and ginger beer. Stir. Top off with ice, garnish with orange slices and fresh cranberries.

**DIY Cranberry Juice:

  • 8 oz. fresh or frozen cranberries
  • 2 cups water
  • sugar or sweeter of choice, to taste

Directions: Combine the cranberries and water in a medium pot. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, until the berries burst.

Line a fine-mesh strainer with cheese cloth; strain the juice. Use a spoon or spatula to press down on the berries to extract as much juice as possible. Discard the remaining mash.

While juice is still warm, add sugar or sweetener, about a tablespoon or so to begin with, and adjust as you please.

 

Orange-Cranberry Loaf

Think outside the cookie jar this holiday season and treat your friends and neighbors with a loaf of this lovely bread! It is dense, moist and bursting with cranberries and orange zest.

Ingredients:

  • About 10 oz. cranberries
  • 2/3 cup sugar, divided
  • 1 cup fresh orange juice, divided (look for fresh-squeezed at Sigona’s — we squeeze it daily!)
  • 2 cups all-purpose flour, plus more for coating loaf pan
  • 2 tsp. baking powder
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 1/4 tsp. cinnamon
  • 3/4 cup plain yogurt (vanilla is also an option)
  • 1 egg
  • Zest from 1 large orange

Directions: Preheat the oven to 350°F.

In a medium bowl, stir together the cranberries, 1/3 cup sugar and 1/2 cup orange juice. Set aside.

In a large bowl, sift together the flour, remaining 1/3 cup sugar, baking powder, salt and cinnamon. Set aside.

In a small bowl, whisk together the yogurt, egg, remaining 1/2 cup orange juice and orange zest. Add the liquid to the dry ingredients and stir to combine. Add the cranberry mixture and gently stir until incorporated.

Grease and flour a loaf pan. Pour the batter into the pan and bake for 60 to 70 minutes or until a toothpick inserted in to the center of the top of the loaf comes out clean.

Allow loaf to cool in the pan for at least 1 hour before transferring to a wire rack.

Optional: Top with a glaze. Whisk together about 2 1/2 tablespoons orange juice and 1 cup powdered sugar. Drizzle over the top of the cooled loaf before slicing and serving.

 

Cinnamon-Roasted Yams with Cranberries and Maple Balsamic (Sweet Potatoes)

Roasting these ingredients together will fill your home with the scent of the holidays. The rich spice of the cinnamon pairs nicely with the sweet balsamic and the natural caramelization of roasted yams. The tang of the roasted cranberries adds a fantastic layer of flavor. Serves about 6.

Ingredients:

  • 4 medium garnet yams, peeled and sliced into 1.5” cubes
  • 1 1/2 cups fresh cranberries
  • 2 Tbsp. Sigona’s Dark Maple Balsamic
  • 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
  • 1 tsp. cinnamon
  • Salt and pepper, to taste

Directions: Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the yams with the cranberries, balsamic and oil. Toss until well coated. Sprinkle in the cinnamon, salt and pepper. Toss to coat, ensuring cinnamon is well distributed; spread out the mixture in a single layer on the baking sheet.

Roast for about 40 to 50 minutes, stirring about every 10 minutes. Yams should be easy to pierce with a fork when done.

Transfer to a serving dish, season with salt and pepper, if needed. Serve warm.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar