Cranberries add such beauty to dishes with their gorgeous deep red, jewel-like hue. Anytime I make something with cranberries I instantly fall in love with the color. A greatly loved addition to the holiday table, they lend a much needed tartness alongside the rich, savoury fare at dinner and the sugary treats served later in the evening.
Yes, they are tart. Yes, they are bitter. But when prepared correctly and with a good amount of sugar (!) they become something else entirely and add such depth to so many dishes. So, don”t let the tartness turn you off, just add more sugar and go on your way.
All About Cranberries
In Season
Cranberries are harvested in September and October, therefore they”re at their purchasing peak from October through December.
Buying
Because cranberries are often sold in bags it”s impossible to pick through and find the best berries so look for bags with bright, intensly colored berries that are firm to the touch. Avoid any bags that contain cranberries that are brown, shrivelled or soft (usually hiding at the bottom of the bag).
Keep in mind that cranberries vary a great deal from light to very dark red. This is not an indication of ripeness. It”s more important to pay attention to blemishes and firmness.
Storing
Store fresh cranberries in the original packaging or a sealed plastic bag for up to one month. Do not wash cranberries until ready to use or they will spoil more quickly.
Cranberries will keep for up to one year in the freezer. If you rinse and dry them, as well as pick through and discard any bad berries before freezing, you can use them directly from the freezer, no thawing necessary.
Cooking
Wash and pick off any stems before using. Make sure to discard any berries that are shrivelled or soft.
When cooking with fresh cranberries make sure to stop cooking once they pop or they may become overly mushy and bitter.
Random Tips
Adding a teaspoon of vegetable oil to cranberries that are simmering on the stove top will help prevent them from boiling over.
And now for the best part…
Recipes
“The tart flavour cleanses the palate and lends itself to avoiding becoming overly sweet. The ruby red color has an elegant translucent sparkle, which makes it perfect for entertaining.”
~ Kitchen Simplicity
“The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.”
~ Kitchen Simplicity
“The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.”
~ Kitchen Simplicity
“I really love the addition of the ginger. It rounds out the flavour of the cranberries and adds something a little special. If you don’t like ginger you could substitute orange zest, or leave it out completely to enjoy a clean cranberry taste.”
~ Kitchen Simplicity
“When you bite into the cake you get the sweet creaminess of the eggnog combined with the tart juiciness of the cranberries. It really is a delicious combo.”
~ Fat Girl Trapped in a Skinny Body
“The tart cranberry sauce on top compliments the shortbread perfectly so that the end result is something like a lemon bar, but with cranberries. In other words, delicious.”
~ The Craving Chronicles
“The crust is crisp and salty sweet, which pairs so well with the softened fruit and sweet caramel. It’s a bit like eating an upsidedown fruit cobbler, in a way.”
~ The Craving Chronicles
“I think what makes this recipe so fantastic is the method – baking the cranberries instead of cooking them on the stove-top. They come out of the oven warm, gooey, and almost candied. The splash of bourbon at the end just adds a delightful warm kick to finish the whole thing off.”
~ The Craving Chronicles
“The cake is moist, tender, and delicate, a perfect base for the tart cranberries. It smells fantastic, looks impressive, and tastes amazing.”
~ The Craving Chronicles
