Sweet Cranberry Relish (contributed by Dave Becker of Sweet Basil)

2 pickled or 1 fresh jalepeno pepper finely chopped

1/2 red onion (minced)

8 cups cranberries

2 medium sized sweet red apples (not a tart kind) diced

1 c maple syrup

1 c apple cider

1 tsp mustard seeds or 2 tbsp whole grain mustard

Kosher salt & fresh ground black pepper

Place the apple cider on low heat, add the minced onions and simmer them until they are softened. Add the cranberries and simmer them until they begin to thicken, about 30 minutes. Next add the maple syrup ,apples, peppers, mustard seeds and continue to simmer until it becomes thick again.  It will gel when it cools.  Season to taste with salt and pepper.

Cranberry Piccalilli (contributed by Geoff Lukas of Sofra Bakery)
Cranberry Base:
1 lb cranberries
2 oranges
2 tbsp salt
3 tbsp sugar
2 onions
1 bulb garlic
1 tbsp cumin
1/2 tsp caraway
2 tsp coriander
1 tsp chili flakes
1/4 c olive oil

Ideally, steam the cranberries for 2 minutes and the oranges for 6 minutes (alternatively, blanch the oranges for 4 minutes and the cranberries for 1 minutes in boiling water). While still hot, combine the fruit with the salt and sugar in a mixing bowl. Allow to stand, covered, until cool enough to handle and then mash with a wooden spoon (or your hands). Pack into jars or a fermentation crock and allow to ferment for up to one month.

Lightly sweat the onions and the garlic in the olive oil until translucent. Meanwhile, mince the oranges. Add the spices and allow to toast lightly before adding the cranberry mixture. Bring to a boil and remove from the heat.

Cranberry Piccalilli:

1 butternut squash

1 garlic bulb

2 carrots

1 parsnip

2 apples

1 rutabaga

1 kohlrabi

1/2 c olive oil

2 tsp salt

1 tbsp sugar

Dice vegetables into 1/2″ pieces. Sweat all the veg over medium heat with the salt and oil. Liquid will start to collect and the vegetables will soften. Add the sugar to form a syrup. When mostly tender, add the cranberry base adn stir to incorporate. If canning, stop here as the cooking will finish in the processing of the jars. Otherwise, cook until the vegetables are soft.

Cranberry Rosemary Spritzer (contributed by Chloe Martin of Ula Cafe)

Yeild: 1qtIngredients:
12oz. cranberries
2cups water
1.5cups sugar
3T. finely chopped rosemary
1T. Orange Zest
2T. lemon juice
1cup orange juiceInstructions:
Boil Cranberries  with water in a medium sauce pan on medium high heat until their skins burst.
Puree cranberries and water in food processor or with immersion blender.
Strain puree through a fine mesh seive back into the original pot.
Add sugar, rosemary, zest, and lemon juice.  Heat on medium until sugar dissolves and the mixtures just begins to boil.
Turn off heat and add orange juice.  Let chill (overnight if possible).  Strain out rosemary.
Mix with sparkling water. Use within two weeks or freeze.
Garnish with rosemary sprig or floating cranberries and mint leaves.

 

Cranberry Black Pepper Chutney (provided by Kate Peppard)

*Note – this can be made up to a week ahead

Ingredients:

1/3 c. finely chopped shallot

1 tbsp. unsalted butter

6 oz fresh (or frozen) cranberries (about 2 cups)

1/2 c. sugar

1/3 c. water

1 tbsp. cider vinegar

3/4 tsp. cracked black pepper

1/4 tsp salt
Instructions:

Cook shallot in butter in 1 1/2 quart heavy saucepan over moderate heat, stirring occasionally until golden (approximately 3-5 mintues).

Stir in remaining ingredients and simmer, uncovered, stirring occasionally until berries have burst and chutney is thickened (approximately 20 minutes)

Cool to room temperature

Pan Roasted Skate Cheeks with Cranberry Sage Butter Sauce (provided by Jason Tucker of Red’s Best Seafood)

Ingredients:

12 oz Red’s Best Skate Cheeks

4 oz Unsalted Butter (at room temperature)

2 T. Flour

Kosher Salt

Freshly Ground Black Pepper

1 Bottle Westport Rivers Pinot Gris (chilled)

2 oz Water

2 oz Sugar

4 oz Fresh Cranberries

2 T. Fresh Sage, chopped

2 T. Fresh Parsley, chopped

Method:

Make Cranberry Butter -

Bring water and sugar to a boil to make a simple syrup.  Add cranberries and simmer until cranberries begin to pop.  Reduce until liquid is thickened to a syrup.  Set aside to cool.

Combine 3oz of the softened butter with the sage and parsley in a small mixing bowl.  When cranberry mixture has cooled to room temperature, add cranberries to the butter with a slotted spoon, careful not to add too much liquid.  Whip together until well combined, cover, and refrigerate.

Make Pan Roasted Skate Cheeks -

Heat the remaining 1oz butter in a large skillet over medium/high heat.  Season skate cheeks with salt and pepper and dust with flour, shaking off any excess.  When butter is slightly brown add skate cheeks in a single layer.  Brown cheeks about five minutes, turning once.

When the skate cheeks are cooked through, deglaze the pan with about a cup of the wine.  (The rest of the bottle can be enjoyed while you finish the recipe.)  Reduce the wine for about a minute until it thickens slightly and the alcohol has cooked off.  Reduce the heat to a slow simmer and begin mounting the sauce with butter.  Add the butter about a tablespoon at a time, stirring until incorporated each time.  (Do not leave the sauce at a fast boil at this point or it will separate.)  Mount with as much of the butter as desired – certainly at least half.  (The rest of the cranberry butter can be saved for toast.)  Sauce should be thick, rich, and shiny.  Reseason with salt and pepper.

Serve alongside roasted Buckle Farm root vegetables.  The sweet and savory fall vegetables will be a nice complement to the tart cranberry and the meaty skate.