Pomegranate Infused Cranberries for Rosh Hashanah
The KosherEye team is always searching for delicious foods, especially those appropriate for the season. One recent find is Ocean Spray Pomegranate juice infused Craisins® – OU certified kosher. These are sweet dried cranberries infused with pomegranate juice. They’re naturally fat–free, cholesterol–free, and a good source of fiber. We suggest adding these berries to Yom Tov salads, or using them in this fabulous recipe for Cranberry Rice Apple Stuffing.
Wild Rice Cranberry Apple Stuffing
A KosherEye Signature Recipe inspired by Epicurious.com
This is the most fabulous stuffing recipe we have ever made. It has lots of steps, but worth it. Most of the recipe can be made ahead and refrigerated.
4 cups water
1 cup wild rice (such as Lundberg’s mixture of brown and wild rice)
1 1/2 teaspoons salt
1/2–pound crusty white bread, cut into 1/2–inch cubes (6 cups)
1 stick (1/2 cup) parve margarine such as Earth Balance, plus 2 tablespoons melted
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup Pomegranate infused Craisins*
1-cup turkey stockor chicken broth, or veggie broth
Bring water to a boil in a 2–quart heavy saucepan, and then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed).
Drain well in a colander and spread out in a baking pan to cool completely.
Put oven rack in upper third of oven and preheat oven to 350°F.
Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
Melt 1 stick margarine in a large nonstick skillet over moderate heat, then sauté onion and celery, stirring, until softened, about 8 minutes. Add apple and sauté, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and simmer, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
Increase oven temperature to 450°F and grease a shallow 3-quart baking dish (13 by 9 inches).
Spread stuffing evenly in baking dish. Drizzle with stock and melted margarine. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.
Rice can be prepared 2 days ahead, cooled, uncovered, then chilled, covered.
Instead of drying bread cubes in oven, they can be spread in a shallow baking pan and dried, uncovered at room temperature for one day.
This entire stuffing recipe can be assembled (without drizzling with stock and melted margarine) cooled and refrigerated. When ready to bake, bring to room temperature, drizzle with broth and margarine, and proceed by following cooking directions above.
* If you cannot find infused Craisins, use any sweet dried Cranberries.