"Decades ago cranberries used to be boring: Just a ho-hum side dish that made holiday appearances and disappeared into culinary obscurity the rest of the year. Often, cranberries were simply dumped from a can, either jellied or sauced. When jellied, they conformed to the shape of the can; cut, the jiggly slices toppled like cascading dominos. Seems like mundane treatments for a berry so revered by Native Americans long before the arrival of the first Europeans."
"These tangy berries deserve more respect. Over the last couple of decades or so, they've gotten it. Now culinary movers and shakers place fresh cranberries in more prominent roles. The combination of flavors in this pie is blissful, the sweetness of the apples merrily dancing with the tart edge of the cranberries. I like to serve this pie with either sweetened whipped cream or ice cream."
Cranberries moved from being a ho-hum holiday side to a versatile ingredient used beyond canned jellies and sauces. Fresh cranberries now appear prominently in contemporary cooking, celebrated for their bright tartness. An apple-cranberry pie balances sweet apples with tart cranberries and pairs well with sweetened whipped cream or ice cream. The recipe lists cranberries, orange juice, sugar, cinnamon, salt, cornstarch, and sliced sweet apples in a double-crust pie dough, with an egg-white wash for the top. Cook's notes recommend reducing excess apple juice by boiling and using a pie shield or foil strips to prevent rim over-browning.
Read at Boston Herald
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