the cranberry blog

Originally this was going to be a "tip of the moment" blog. But I simply can't write 2 little sentences about this little fruit. Just the color alone is as much a part of autumn as the orange. When you see the leaves change then you know its the perfect time for cranberries. I usually try to stay out of anything political..or controversial in this blog but I feel I need to say this. Feel free to take it for what its worth.
I refuse to buy ocean spray cranberries. The only cranberries I buy are the fresh ones straight from the cranberry bogs that they sell at the farmers market. I am a firm believer that no matter how small the action is, it has a ripple effect into the universe. OceanSpray has put a monopoly on the cranberry industry that has made it so hard for small town cranberry farmers to make a living. This is why I will only buy the fresh cranberries from the farmers market. Ok..so now that we've gotten that out of the way. I digress ;/
I was inspired by the november issue of vegetarian times to blog about cranberries. I saw a beautiful looking recipe for a cranberry bar. The top was a smooth velvety looking cranberry custard sitting on top of a bed of graham crackers. When the recipe said it resembled the texture of a Key lime pie. I was super convinced..and eventually I will deviate from the original recipe and turn this into a pie. I know what your thinking. A key lime pie that's not lime..but cranberries! I was always grossed out by cranberries when I was a kid but my taste buds have changed a bit. I'm beginning to appreciate a lot of new flavors. I'm excited to try this out. It had condensed milk in it, what could be bad about this lol.
So here is the original recipe

Cranberry bars
Filling
1lb fresh or frozen cranberries
7oz fat free sweetened condensed milk
1/4 cup lemon juice
3 egg yolks

Crust
3/4 cup all purpose flour
1/3 cup graham flour
1/4 cup sugar
1/2 tsp salt
6 tbs butter (melted and cooled)
1/2 tsp vanilla

Bring cranberries and 1/2 cup water to a simmer, reduce heat and simmer for 10 min or until berries have burst. Cool and blend until smooth. Strain mixture thru a sieve so its really smooth. Should make about 1 cup puree.
Tranfer puree to a bowl and whisk in condensed milk, lemon and egg yolks.
To make crust
Preheat oven to 350. Line an 8inch pan with foil and spray with cooking spray. Whisk together flours,sugar and salt. Stir in butter and vanilla. Press into bottom of your pan and bake for 25 minutes. Reduce temp to 300 and pour filling into hot crust. Bake 23 to 28 minutes or until custard is set. Cool and then chill until firm. Use foil to lift bars out of pan. Cut into 25 bars.

I hope your inspired just as I was!
Off for now bees and bears!
:)

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