Normally we talk about Thanksgiving as a meal that is a blip on the overall health and nutrition chart of our culinary year. Sure, we say, there are a lot of rich, buttery, sugary, carb-laden foods; but how often do you eat them? Just indulge and enjoy.
But this week we have excellent news about the nutritional benefits of two stalwarts of the holiday season: red wine and cranberries.
Cranberries are a bit like blueberries: They’re small, but they’re full of cancer-fighting antioxidants, more so than most other fruits. They also have a lot of vitamin C and apparently they are endowed with the power to rush unwelcome bacteria out of your mouth and digestive system. They function like alimentary policemen, shooing teenagers away from the street corner or the gas station parking lot.
They are also apparently a rich source of something called proanthocyanidins, which help keep your heart healthy and contribute to overall longevity.
These same proanthocyanidins are also among the ingredients that make red wine especially good for you (better even than white wine, which also has some health benefits; however, always drink alcoholic beverages in moderation). Originally, it was thought that it was resveratrol that made red wine so good for you, but new studies are indicating that in fact it’s these proanthocyanidins.
Whatever the reason, it’s nice to know that these two holiday treats will also contribute to your well being.
Marsden Epworth, editor of Compass and supplements such as this week’s Holiday Gift Guide, is also a cook. She developed a recipe that features both red wine and cranberries. The taste and texture are astonishing; you’ll wonder why you ever wasted your time with the canned versions. The new Café Giulia in Lakeville serves a version of this topping with its custard-like panna cotta for dessert, but this recipe also works exceedingly well with savory dishes, including turkey and turkey pot pie.
Cranberries in red wine
2 cups red wine (such as Argentinian Malbec); 12 tablespoons sugar;
3 strips of orange rind, pith removed; 1 bay leaf; 1/4 cup fresh cranberries;
a speck of Maldon or other coarse salt; a pinch of cayenne.
Combine the wine, sugar, orange rind and bay leaf. Simmer until reduced to one cup. Stir in the cranberries. Continue to cook until they “pop,� just a minute or two. Remove from heat and add cayenne and coarse salt.
Panna cotta
Adapted from “The All New Good Housekeeping Cookbook�
Makes eight servings
1 envelope unflavored gelatin; 1 cup milk; 1 1/2 teaspoons vanilla extract;
1 3/4 cups heavy cream; 1/4 cup sugar; 1 cinnamon stick.
Evenly sprinkle the gelatin over the milk and let it stand for two minutes.
In a deep saucepan, combine the cream, sugar, cinnamon stick; heat to boiling over high heat, stirring occasionally.
Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in the milk and gelatin. Cook over low heat, stirring frequently, until the gelatin has completely dissolved, 2 to 3 minutes.
Discard the cinnamon stick and stir in the vanilla extract.
Pour the cream mixture into a medium bowl set in a large bowl of ice water. With a rubber spatula, stir the mixture until it just begins to set, 10 to 12 minutes.
Pour into eight 4-ounce ramekins. Cover and refrigerate them until they are well chilled and set, four hours or overnight.
To unmold the panna cotta, run the tip of a knife around the edges. Tap the side of each ramekin sharply to break the seal. Invert onto individual serving plates and serve with cranberries in red wine.
Dick Hermans in the Oblong Bookstore on Millerton’s Main Street in 1985.Provided
Fall storage crop harvests amid soil building cover crops at Adamah Farm in Falls Village. Janna Siller 
