Cranberries

By Caroline Cummins
November 14, 2007

The pickup: Cranberries, frankly, are kind of a funky berry. Far too tart and crunchy to eat raw, we nevertheless down buckets of them every year, mostly in the form of sweetened cranberry juice; many also swear by the cranberry’s prophylactic and healing powers when it comes to urinary-tract infections.

The results: The season for fresh cranberries, of course, coincides with Thanksgiving, which is when we like to make all those gallons of cranberry sauce. Cranberries are also delicious baked into muffins and quick breads; you can chop them up as little tart treats or leave them whole as juicy little balloons of sweetened acidity.

Either way, fresh cranberries are easy to work with (just wash them and pick out the berries going bad) and freeze beautifully. Buy a few pounds’ worth now, while they’re in season, and freeze them for cakes and tarts later in the winter.

Subscribe
Advertisement
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "link text"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


The Produce Diaries

Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.

Recent Contributors

Recent Posts

Want more? Comb the archives.

Slow Food
bacon, cheddar, and chive scones

Welcome to the peanut-free lunch

Alternatives to PB&J

When the classroom is a no-peanut zone, it’s time to get creative with kids’ lunches.

Subscribe