Kentucky is my new home and it has some interesting recipes. The Thanksgiving cranberry recipes from Kentucky are unique and ones that I never heard of til I moved here.

I have compiled some cranberry recipes from a few Kentucky cookbooks for the annualThanksgiving feast.

Background

Did you know that cranberries started out as crane berries? That was on the Food Channel®

The cranberry (Vaccinium macrocarpon) is native to the swamps and bogs of northeastern North America. It belongs to the Heath, or Heather family (Ericaceae), which is a very widespread family of about 125 genera and about 3500 species! Members of the family occur from Polar Regions to the tropics in both hemispheres.

The cranberry plant is described as a low-growing, woody perennial with small, oval leaves borne on fine, vine-like shoots. Horizontal stems, or runners, grow along the soil surface, rooting at intervals to form a dense mat. Its flower buds, formed on short, upright shoots, open from May to June and produce ripe fruit in late September to early October.

Courtesy of http://www.umaine.edu/umext/cranberries/history.htm

Recipes

This recipe came from Linda Allison-Lewis’ cook book;” Kentucky’s Best-fifty years of Great Recipes”.

Twice Baked Cranberry Sweet Potatoes

The ingredients and tools needed are as follows:

4 sweet potatoes

1 cup of fresh or frozen chopped cranberries

½ cup light brown sugar

3 tablespoons of divided butter

1/3 cup of orange juice

½ cup of chopped pecans

1 teaspoon of cinnamon

Salt and pepper to taste.

A large quart bowl

A large metal fork

A cookie sheet

A colander

Directions

Wash and bake unpeeled small to medium sweet potatoes until fork tender in a 350 ° oven, for 45 minutes to an hour.

Meanwhile, cook cranberries in a small amount of water, until tender and drain.

In a skillet, heat the pecans in 1 tablespoon of melted butter until lightly browned.

When cooled, cut cooked sweet potatoes, in half, lengthwise and scrape out the pulp,

into a bowl, leaving the shells intact.

Next, combine the remaining ingredients with the potatoes and mash with a fork.

Fill the shells evenly and return to oven, baking for 20 to 25 minutes. This will serve 8 people.

Cranberry Scones

This is a tasty little tart.

Ingredients and tools are;

2 cups of all purpose flour

1 tablespoon of baking powder

½ teaspoon of salt

2 tablespoons and 1 teaspoon of sugar

5 tablespoons of unsalted cold butter, cut into chunks

1 cup plus 2 tablespoons heavy cream

¾ cup of dried cranberries

Sifter

Pastry cutter

Cookie sheet

Directions

Preheat oven to 400°.Sift together the first four ingredients. Using a pastry sifter or two forks, cut in the cold butter until mixture is crumbly.

Next, make a well in the center of the dough and pour in one cup of heavy cream.

Be careful to not overwork the dough. Gently combine the crumbly mixture with the cream.

Fold in the cranberries.

Then pat the dough out on a lightly floured surface, into a long rectangle about ½ inch thick.

 

You then cut the dough into four squares and cut each piece diagonally to form eight triangles.

 

Brush the pieces with the remaining heavy cream and bake for 15-20 minutes until lightly browned.

It will make eight servings and should be served immediately. Enjoy!

 

 

Cranberry-Caramel Squares

 

1 cup fresh cranberries

2 tablespoons of sugar

¹/2 teaspoon of fresh lemon juice

2¹/3 cup all purpose flour, divided

¹/2 teaspoon baking soda

2 cups uncooked regular oats

¹/2 cup sugar

¹/2 cup firmly packed light brown sugar

¹/4 cup toasted pecans, finely chopped

1 cup butter or margarine, melted

1 10 oz package chopped dates

³/4 cup chopped pecans

1 1/2 oz jar caramel sauce

 

Small bowl

Measuring cup

Baking dish

Wire rack

Two wooden spoons

 

Directions

Stir together cranberries, lemon juice and 2 tablespoons sugar in a small bowl; set aside. Combine 2 cups flour and next 5 ingredients. Stir in melted butter until crumbly. Reserve 1 cup flour mixture. Press remaining mixture into bottom of a lightly greased 9"x13" baking dish. Bake at 350°F for 15 minutes. Sprinkle with dates, pecans, and cranberry mixture. Stir together caramel sauce and remaining ¹/3 cup flour, spoon over cranberries. Sprinkle with reserved flour mixture. Bake 20 more minutes or until lightly browned. Cool on a wire rack. Cut into bars. Prep time: 20 minutes Baking time: 35 minutes Yield: 2 dozen

 

 

This recipe can be found in Splendor in the Bluegrass cookbook from the Junior League of Louisville.Proceeds go to charity. 

Bourbon Cranberry Sauce

Ingredients and tools needed are;

· 1 pound cranberries; (about 4 cups)

· 2 cups sugar

· 1/4 teaspoon Ground cinnamon

1/4 cup Bourbon

Instructions for Bourbon Cranberry Sauce

Preheat oven to 350F. Combine first 3 ingredients in 9x13-inch baking dish. Cover tightly with foil and bake until cranberries are tender and sugar is dissolved, stirring once, about 1 hour. Remove from oven and stir in bourbon. Refrigerate cranberry sauce until well chilled. (Can be prepared 1 week ahead.) Transfer to bowl and serve. Makes about 3 cups.

In conclusion

These are some favorite recipes among my Kentucky friends. They have been handed down and updated from one generation to the next.

As in any family, everyone has a favorite and Thanksgiving dinner wouldn’t be the same without them.

I know I will be trying the Kentucky Bourbon cranberry sauce, for sure!