Cranberry walnutchutney

Cranberries Star on November Table

Apple Cranberry Crumble.

Recipes / By Margaret M. Johnson

Growing up in Massachusetts, home to Ocean Spray, the largest cranberry cooperative in the U.S., I always loved November — for Thanksgiving, of course, especially for the cranberry sauces my mother served at “the big meal,” but also for other cranberry goodies she served throughout the month. The versatile little berry is front and center in markets this month so buy two to use now and two to freeze to have on hand for these yummy recipes.

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Delicious with turkey, this chutney is also delicious with ham or on a cheese plate.

1 1/2 cups fresh or frozen cranberries

1/4 cup water

2/3 cup (packed) brown sugar

1/2 cup chopped dates

1/3 cup chopped celery

1/3 cup diced apple

1/3 cup chopped onion

1 tablespoon crystallized ginger

1 tablespoon lemon juice

1/4 cup chopped walnuts

1. In a large saucepan over medium heat, bring cranberries, water, brown sugar, dates, celery, apple, onion, crystalized ginger, and lemon juice, to a boil. Reduce heat to medium-low and cook, for 12 to 15 minutes, or until cranberries burst and mixture thickens; stir occasionally.

2. Let cool, uncovered, and then transfer to covered container. Refrigerate for up to 5 days; return to room temperature and sprinkle with walnuts at serving time.



This sweet-tart dish is as pretty to serve as delicious to eat.

One (12-ounce) bag fresh or frozen cranberries

1 cup sugar

3/4 cup water

1 large tart apple, peeled and finely chopped

Rosemary sprigs, for garnish (optional)

Fresh cranberries, for garnish (optional)

1.Line an 8-inch loaf pan with plastic wrap.

2.In a medium saucepan, bring cranberries, sugar, water and apple to a boil. Cook, stirring frequently, for about 15 minutes, or until cranberries have burst and sauce is thick. Pour into prepared pan, smooth top and refrigerate for 3 hours, or overnight, until chilled and firm.

3.To serve, invert loaf onto a serving plate and remove plastic. Garnish with rosemary sprigs and fresh cranberries, if desired, before slicing.



While apple pies, tarts, crisps, and crumbles are year-round favorites, this one with cranberries added is a welcome addition to a Thanksgiving dessert table. The recipe, from Mary Flahavan, whose family has been milling oats in their 200-year-old mill beside the River Mahon in County Waterford, is from her “Tasty Oat Recipes by Mary Flahavan.” It’s delicious served with ice cream or Cinnamon-Mascarpone Whipped Cream (recipe follows).

For the pastry

1 1/2 cups all-purpose flour

1/4 cup sugar

6 tablespoons cold butter

1 large egg, beaten

For the filling

4 large cooking apples, peeled, cored, and sliced

1 1/2 cup fresh or frozen cranberries

1/2 cup sugar

2 tablespoons water

For the crumble

1 cup flour

6 tablespoons cold butter

1/2 cup (packed) light brown sugar

1/2 cup Flahavan’s porridge oats

1. Make pastry. Preheat oven to 350°F.

2. In a large bowl, whisk together flour and sugar. With a pastry cutter or your fingertips, cut or work in butter until mixture resembles fine breadcrumbs. Add enough egg to bind pastry.

3. On a piece of floured parchment paper, roll out pastry to a 10-inch round. Slide pastry into a 9-inch pie plate. Press into sides and base of dish, prick bottom with a fork and bake blind for about 15 minutes.

4. Make filling. In a medium saucepan over medium heat, bring apples, cranberries, sugar and water to a boil. Cook for 3 to 4 minutes, or until apples are slightly tender. Spoon filling into pastry.

5. Make crumble. In a medium bowl, combine flour, sugar, butter, and half the oats in a food processor; pulse 4 to 5 times to form coarse crumbs. Stir in remaining oats; sprinkle over fruit. 6. Bake for about 40 minutes, or until crumble is golden and filling is bubbling. Serve warm or at room temperature with ice cream or Cinnamon Mascarpone Whipped Cream.



1 cup heavy (whipping) cream

1 cup mascarpone cheese

1 teaspoon vanilla extract

2 tablespoons confectioners’ sugar

1 tablespoon cinnamon

1. In a chilled bowl, combine cream, mascarpone, vanilla, confectioners’ sugar and cinnamon. Beat with an electric mixer on high speed until soft peaks form.



This November standard is sweet enough for dessert but not-too-sweet for breakfast. Spread it with softened butter or cream cheese, if you like

2 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup orange juice

1 tablespoon grated orange peel

2 tablespoons melted butter

1 large egg, beaten

1 1/2 cups fresh or frozen cranberries, roughly chopped

1/2 cup chopped pecans, roughly chopped

1. Preheat oven to 350ºF. Coat a 9-inch loaf pan with baking spray.

2. In a medium bowl, whisk together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, butter and egg; mix until blended. Stir in cranberries and nuts. Transfer to prepared pan; smooth top.

3. Bake for 55 to 60 minutes, or until a skewer inserted into center comes out clean. Cool on a rack for 15 minutes. Remove from pan; let cool completely. Wrap in plastic or foil and store overnight.

Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of her latest cookbook “Teatime in Ireland,” visit