Yes, we cran
A Pinch of Salt
By Donna Marie Riani
Oregon is known for cranberries. We are one of the top three cranberry producing states in the United States, with Bandon being our “cranberry capital.” Oregon’s harvest season runs from late October to early December.
Cranberries are perennial plants that come back year after year. They spend most of their growing time on dry land, on low shrubs with very woody vines. At harvest time, the bogs are flooded with water, which causes the cranberries to float. A little agitation separates the berries from the vines, allowing workers to collect them. With harvest season being during the holiday season, it makes sense that cranberries show up on our holiday tables. They just look so festive with their deep jewel-red color. They dress up any food table. This is also the time of year you will see cranberries used to make seasonal flavors of hard cider, beer, wine and cheese.
Cranberries are so versatile. They are amazing in appetizers; they are the ultimate holiday side dish; and they make delicious desserts.
Dried cranberries are available year-round and are a staple in my kitchen. They are a great addition to a bowl of oatmeal or sprinkled on a salad and I think they are the perfect choice for an oatmeal cookie (sorry raisins). The only thing you are not likely to see is a bowl of fresh cranberries placed on a table for snacking. Fresh cranberries can be eaten raw but they are intensely tart, perhaps too tart for the average person. I’m not going to name names, but I once saw someone put fresh cranberries on a charcuterie board. I’m sure they did it for decoration because it looked so vibrant on the board, but all I could think is that someone is going to get a big surprise if they pop one in their mouth.
To me, the holiday season is also appetizer season. This time of year, I find myself eating appetizers more than any other time of year. Sometimes you don’t want a full meal, you just want a snack or you want to save your appetite for the big meal and you just need a little something to hold you over. I actually love appetizers for a meal. It’s so fun to nibble on small plates of food.
This week’s recipe is a delicious and festive appetizer that features fresh cranberries. For this recipe, you can take a shortcut and buy a can of whole berry cranberry sauce (not the jellied stuff). But this fresh cranberry sauce comes together so quickly — it really is effortless.
Pull Apart Cranberry Brie Bread
Large round or oblong loaf of sourdough bread
1/2 cup butter, softened
1 1/2 teaspoons dried rosemary
Pinch of sea salt
16-ounce wheel brie cheese, cubed
1 1/2 cups whole berry cranberry sauce, store bought or from the recipe below
For the Cranberry Sauce
3/4 cup water
Zest from 1 large orange
1/4 cup orange juice
1/2 cup sugar
1/2 teaspoon ground cinnamon
Pinch of sea salt
12-ounce bag fresh cranberries
Combine all the sauce ingredients in a medium saucepan. Place the pan over medium heat and bring to a boil. Reduce the heat to a simmer and stir occasionally until most of the cranberries burst and the sauce thickens. This will take about 10 to 15 minutes. Remove from the heat and set aside to cool slightly.
To Assemble the Bread
Preheat the oven to 350 degrees. Place a sheet of foil, large enough to wrap the bread, on a large baking sheet. Set aside.
Slice your bread horizontally and vertically to create a grid of one-inch cubes. Be careful not to cut all the way through the bread. The bottom should stay intact to keep it from falling apart.
In a small bowl, stir together the butter, rosemary and a pinch of salt. With a pastry brush or a butter knife, spread the mixture in between the cubes of bread until every nook is covered in butter.
Fill the cracks and crevices with the chunks of brie, making sure to evenly space them.
Place small spoonfuls of the cranberry sauce in between the chunks of brie or you can spoon it over the brie. It’s your choice.
Place the bread on the foil and wrap tightly. Place the baking sheet with the bread into the oven and bake for about 20 minutes. The cheese should be nice and melted and the bread should be hot throughout.
Carefully unwrap the bread and let it rest for five minutes. If you serve it hot out of the oven someone could burn their fingers or mouth. Place it on a festive platter for serving. This really is finger food as your guests will simply pull off a piece and enjoy.