Here on Cape Cod, we are known for our countless cranberry bogs. And while the fields of marshy burgundy tend to be a tad anticlimactic when guests scope them out, our bogs do produce some darn good berries which us locals are lucky to enjoy freshly picked. During Thanksgiving, local farmers set up roadside stands with bags of cranberries ready for the taking and a metal bank accepting payment on the honor system. So, with several pounds of cranberries, we tend to incorporate quite a bit of this local ingredient into not only our Thanksgiving meal, but also our fall menu offerings at the inn. Here are three of our favorites:
Cranberry Waffles 
Serves 8
Ingredients:
2 2/3 Cups All Purpose Flour
¼ Cup Baking Powder
1 Tsp Salt
2 Tbsp Sugar
4 Eggs, separated
1 Cup Milk
6 Tbsp Oil
2 Cups Fresh or Frozen Cranberries (well drained) coated with
2 Tbsp Sugar
Method:
1. In a medium bowl, combine the flour, baking powder, salt and sugar and set aside.
2. In a medium bowl, beat the egg whites, just until stiff, moist peaks form. In another bowl, without washing the beaters, beat yolks lightly.
3. Stir in the milk and oil, blend well. Add liquid mixture to dry ingredients, beat until smooth. Fold in the beaten egg whites. Add sugared cranberries.
4. Bake in a pre-heated waffle pan.
Cranberry Streusel Coffee Cake
Oven Temperature 350F
Yield 2 x 8” Square Glass Baking Pans
Ingredients ( Cranberry Filling)
3 Cups Fresh or Frozen Cranberries
½ Cup Sugar
4 Tbsp Orange Juice
Ingredients ( Streusel) – Simply combine these ingredients until crumbly
1 Cup Brown Sugar, firmly packed
½ Cup All Purpose Flour
1 Tsp Cinnamon
4 Tbsp Butter, softened
1 Cup Chopped Walnuts
Ingredients (Batter)
3 Cups All Purpose Flour
3 Tsp Baking Powder
1 Tsp Salt
12 Tbsp Butter, at room temperature
1 ½ Cups Sugar
4 Tsp Grated Orange Peel
4 Eggs
1 Cup Milk
Method:
Preheat oven to 350F and grease 2 pans.
To make the cranberry filling, combine the ingredients in a saucepan and stir constantly over a medium heat until the berries begin to pop. Set aside to cool to room temperature.
In the mixer bowl, beat the butter, sugar and orange peel until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
Divide the batter into 2 parts, then layer the mix into the pans as follows – ½ batter, ½ cranberry filling, ½ batter, ½ cranberry filling
Then sprinkle the streusel over the top.
Bake for 50-60 minutes or until a cake tester comes out clean, and cool on a wire rack.
Cranberry Jalapeño Relish
Yield: 3 Cups
Ingredients:
1 cup dried cranberries
1/2 cup orange juice
1/2 cup diced red onion
1/2 cup chopped fresh cilantro
1 teaspoon minced garlic
1 jalapeno pepper, seeded and minced
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt
Method:
In a mixing bowl, combine the cranberries, orange juice, onion, cilantro, garlic, jalapeno, lime juice, cumin and salt. Stir together and chill 2 hours before serving.
