  Canadians buy about 18 million kilos (40 million lbs.) of Ocean Spray cranberries per year -- an astounding 3.6 million kilos (8 million lbs.) are consumed during Thanksgiving alone. (Photo courtesy of Butterball) |
It's time to give thanks to ... cranberries.
Yes, these deliciously tart harbingers of holiday times are synonymous with Thanksgiving -- along with turkey and stuffing and your Uncle Leo snoring off the feast on your living room sofa!
Everyone's familiar with this jewel of a fruit and its variety of health benefits, (including something called PACs or proanthocyanidins, a type of plant flavonoid with antioxidant and other medicinal qualities.)
Plus this bodacious berry is also an excellent source of fibre, some vitamin C and it packs a wallop of flavour, perfect in sweet and savoury dishes.
According to Ocean Spray, cranberries also represent a great Canadian heritage, thanks in part to a powerful, North-American wide co-operative founded 75 years ago.
In fact, Canada's an important growing area for cranberries, with cranberry bogs (an area of soft, marshy ground) located in B.C., Quebec and New Brunswick. Some of these bogs have been producing cranberries commercially for more than 100 years. Not bad for a glittering little fruit known to have graced the earliest Thanksgiving tables.
There's plenty to be thankful for, but, instead of looking at Oct. 8 as one big pig-out, approach this special day in the spirit of healthy eating, says registered dietitian Lois Ferguson, who says the latest entertaining trends include "smaller plates, smaller servings -- and sharing with each other.
"You can enjoy the flavours and experiences without worrying about over-indulging. Moderation is the key."
Another major food trend "is the role of tapas on the table -- mouthfuls instead of massive amounts. Tapas is a great way to explore the variety of different menu options without worrying about the big portions ... allowing us to appreciate Thanksgiving for what it really is."
We'll eat to that!
Turkey dumpling with cranberry soy dip:
- 1 Tbsp. (15 mL) vegetable oil
- 125 g. lean ground turkey
- 1 tsp. (7 mL) minced ginger
- 1 tsp. (7 mL) sodium-reduced soy sauce
- 1/5 tsp. (1 mL) EACH salt and pepper
- 1/2 cup (175 mL shredded savoy or napa cabbage
- 1/2 cup (125 mL) shredded carrot
- 1/2 cup (60 mL) green onions
- 32 round dumpling or square wonton wrappers
- Cornstarch for dusting
Sauce:
- 1 cup (250 mL) jellied cranberry sauce
- 2 Tbsp. (30 mL) sodium-reduced soy sauce
- 2 mL minced ginger
- 2 Tbsp. (30 mL) thinly sliced green onion
Heat 1 tsp. (5 mL) vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add carrot, cabbage, green onions, ginger, soy sauce, salt and pepper. Cook, stirring for 3 to 4 minutes or until cabbage is wilted. Remove from heat; cool to room temperature.
Moisten two edges of each wonton wrapper with a little water. Place a rounded spoonful of filling in centre of each; fold to enclose, pressing to seal. Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.
Heat 1 tsp. (5 mL) vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add cup (125 mL) of water to skillet. Cover and steam for 6 minutes or until all water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to pan as needed.
Sauce: Meanwhile, whisk cranberry sauce with soy sauce in a small saucepan; set over medium heat. Cook, stirring often until sauce comes to a boil and is smooth and glossy. Cool slightly; stir in ginger and green onions.
Makes 32 wontons.
Did you know?:
Canadians buy about 18 million kilos (40 million lbs.) of Ocean Spray cranberries per year -- an astounding 3.6 million kilos (8 million lbs.) are consumed during Thanksgiving alone.
