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How to Use Cranberries




Source of Recipe


ww.com


List of Ingredients





While most popular in baked goods and as a sauce, cranberries have a surprising number of uses. For sweet dishes, mix cranberries with other fruits to cut down on the amount of sugar required. You can also use dried cranberries as you would raisins.

Toss 1/2 cup of cranberries into your favorite wild rice or bread recipe to perk up the flavor and add a nice note of color.


For a delicious and quick cranberry-apricot sauce, mix together 1/2 cup each of dried apricots, fresh cranberries, unsweetened applesauce and water, and 1/4 cup of fruit spread in a small saucepan. Cook until cranberries have popped (about 10 minutes) and cool. For a piquant variation, add 1 finely chopped jalapeño pepper before cooking.


Make a no-cook cranberry-orange relish by puréeing 2 cups raw cranberries in a food processor with 1 teaspoon orange zest, 1 peeled and seeded orange, and 1/2 cup all-fruit orange marmalade. Chill before serving.


Cranberry vinaigrette livens up any salad: Process 1/4 cup of raw cranberries with 1/4 cup balsamic vinegar until smooth. Whisk in 1/2 cup olive oil and 2 tablespoons minced fresh herbs such as parsley, oregano, chives or thyme.


Cranberry soup, served warm or cold, makes a refreshingly tart starter. Cook 1 pound cranberries in 2 cups apple juice, 1/2 cup honey and 1/2 teaspoon each of cinnamon, allspice and cloves. When cranberries pop, remove from heat and purée in blender until smooth. Chill if desired. Just before serving, stir in 1/2 cup buttermilk.


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