(Vaccinium oxycoccos) Cranberries are the fruit of an evergreen shrub that thrives in the cooler temperature of the northern hemisphere. They have a tartness that makes them a perfect addition to both sweet and savory dishes. Cranberries are a perfect accompaniment to poultry, game and pork, as well as rice and grain dishes. With a high vitamin C content, cranberries make a tasty and nutritional addition to many recipes.
Dried Cranberries can be reconstituted. To reconstitute, use hot water and soak berries for approximately an hour. If cold water is used, soak the berries for 3-4 hours or overnight.
You can also add dried cranberries to our Plain Scone Mix to make your own signature scone.
Contains: Cranberries, sugar, sunflower oil
Wild Rice Pilaf with Dried Cranberries and Mushrooms
Recipe from A Feast of Fruits by Elizabeth Riely [this is my go-to book for fruit recipes for every season!]
3 Tbsp butter
3 oz mushrooms, thinly sliced
2 shallots, minced
1 cup uncooked wild rice, well rinsed and drained
2 ½ cups water
½ cup dried cranberries
¼ cup lightly toasted nuts
3 Tbsp chopped fresh watercress
Salt and freshly ground pepper, to taste
Watercress for garnish
Melt half the butter in a saucepan over medium-low heat. When it begins to foam, add the mushrooms and cook, stirring until their juice is mostly evaporated, about 5 minutes. Toss in the shallots and cook a few minutes more to soften. With a slotted spoon remove the mushroom mixture to a bowl and reserve. Add the remaining butter to the pan and stir the wild rice in it for about 2 minutes. Add the water, bring to a boil, and simmer over low heat until the grains of rice are plump and tender but not splayed, about 30 minutes. You may need to drain a little of the liquid at the end. Stir in the cranberries, cover and let the rice steam in its own heat for a few minutes. Mix in the mushrooms and shallots, nuts and watercress. Season with salt and pepper, and serve with sprigs of fresh watercress.
Makes 6-8 servings.