Cranberries for the Holidays
THE LAST RED berries of the season, cranberries are at peak just in time for the holiday dinner table. And now you may even find locally grown cranberries cropping up at area farmers’ markets. Spotted at Montgomery Place Orchards in Annandale-on-Hudson, the berries were grown by Bard College Farm (see The Valley Table 63, Sept-Nov 2013), the valley’s largest cranberry bog. Breezy Hill Farm in Staatsburg is also selling fresh heritage cranberries at the Rhinebeck Farmers’ Market.
The firm, plump, bright red berries are high in vitamin C and phytonutrients. They also keep extremely well. Used in sauces and relishes, cranberries offer a tart counterpoint to game meats and richly flavored poultry such as duck and, of course, turkey. In desserts, cranberries add a vibrant touch to pies, breads and ice creams.
Bard Farm cranberries made an appearance on Duo Bistro’s dessert menu during fall Hudson Valley Restaurant Week. Baker Siena Wright made a beautiful and refreshing cranberry sorbet.