Cranberries, Festive, Tart Sassy
Marty Martindale

These bright, jolly, end-of-year gifts from the bogs, are sold to us fresh, frozen, dried or cranscanned. We can cook them, add them to baked goods or eat them raw in savory relishes. They pulse easily, frozen or room temperature, in the food processor. Cranberries cook quickly, popping and releasing their savory juices which require little additional flavorings. Lately, some refer to cranberry sauce as a “dipping sauce for turkey.” Cranberries are good not only in savory dishes but in desserts, and they are very much a Northern European and American crop.

Cranberries are rich in vitamins C and D, also iron and potassium.

Fresh cranberries, like fresh berries, are seasonal. Frozen cranberries are also sold year ‘round. If frozen, rinse them, and there is no need to thaw them.

Choose fresh cranberries in bags which show them to be bright, mostly red, firm and plump.  You can store them in original bags for two weeks in the refrigerator. Freeze in the same bags for up to one year. Always check for any bruised berries before using. Continue reading