Cranks are slowly but surely returning to our kitchens. These small, deep red fruits are often confused with cranberries, although they have their own, more pronounced taste and nutritional magic. Our ancestors already knew their healing power and today they are coming back into fashion.
When we think of cranberries, most of us think of small red fruits with a refreshing acidity that go well with meats, cheeses or in sweet baking. Cranberry’s lesser-known, but no less interesting sister is the cranberry, which hides even more strength, vitamins and taste. While cranberries are commonly used in our country, cranberries are only slowly returning to the kitchens of ordinary Czech households.
Check out the video from Varíme s Tina with the recipe for cranberry marmalade on YouTube:
A small miracle from the bogs
Cranberries, often referred to as Canadian cranberries, grow mainly in the cold regions of North America, but they also thrive in Europe. They have a more intense taste, and less sugar than classic cranberries. This makes them suitable for healthier versions of desserts and savory dishes. They contain a large amount of vitamin C and natural substances that support immunity, cleanse the body and act as natural antioxidants.
From cakes to sauces
Cranks can be used almost anywhere where you normally reach for cranberries. Perfect for cakes, muffins, brownies, cookies and fruit sandwiches. Their slight acidity will add freshness to the dough and it will smell beautifully when baking. In savory cuisine, it will prove itself as part of sauces for meat, cheese or roasted vegetables. They also taste great in homemade jams, smoothies or fruit salads.
“Cranberry has more acidity than cranberry, so it nicely balances the sweet dough. When you add it to the filling or just sprinkle it on top of the pastry, it brings out the flavor of the other ingredients and gives the dessert a fresh, slightly forest tone,” confirms chef David Šlapák.
Recipe for cranberry cake with walnut crumble
Raw materials:
- 200 g plain flour
- 120 g of butter
- 100 g cane sugar
- 1 egg
- ½ baking powder
- a pinch of salt
- 150 g of fresh or frozen collard greens
- 1 spoon of honey
- a handful of chopped walnuts
- 1 teaspoon of cinnamon
Procedure:
Mix the flour with baking powder, sugar and salt. Add the softened butter and eggs and make a smooth dough. Spread half of the dough into a smaller form lined with baking paper. Mix the cloves with honey and cinnamon and spread on the dough. Crumble the other half of the dough on top together with the chopped nuts to form a crumb. Bake in an oven heated to 180°C for about 35-40 minutes until golden.
Allow the cake to cool slightly and serve it still lukewarm, when its aroma and the refreshing taste of the cranberries stand out best. It tastes great with plain yogurt or a spoonful of sour cream.
Cloves are not only tasty, but also extremely beneficial. They strengthen the immune system, help with colds and urinary tract infections and support heart health. They are an ideal addition to the autumn menu, whether in the form of a homemade cake, tea or fragrant jam.
