Cranberries are in season from September through December and add a nice tart flavor to recipes. When you plan to cook with them, there are a few things to keep in mind:
- They will store in the fridge for a month (or more)
- A 12 oz bag equals about 3 cups of whole cranberries, and 2-2.5 cups chopped
- Frozen can be often substituted for fresh cranberries if you can't find fresh ones (or they are out of season)
Cranberries balance out sweet breakfast recipes and add a bunch of healthy antioxidants. If you're trying to keep added-sugar intake low, note that some recipes have higher-than-usual sugar because cranberries are so tart.
Muffins & breads
A lot of muffins and breads call for dried cranberries, and while delicious, fresh ones taste even brighter and tarter. Frozen cranberries can be substituted - use them frozen (no need to thaw).
Appetizers can end up salty and rich (no one's complaining here). Cranberries add another dimension, taking appetizers to a new level.
Some of these recipes may seem odd, but are worth a try if you like cranberries. Sometimes cranberries end up a little bitter, but that actually works in your favor with rich, salty dishes. (It's the same reason green bell peppers work on pizza).
Pick from the best cranberry sauce recipes, to jellied, and everything in between.... boozy, fruity, floral, and spicy.
Sometimes desserts end up sweet without a whole lot else going on. That will never be the case when cranberries are involved. I love the idea of cranberry whipped cream and the festiveness of an eggnog cheesecake with cranberries on top.