Cranberries
Source of Recipe
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List of Ingredients
1 (12-ounce) bag of cranberries equals 3 cups whole cranberries, or 2 1/2 cups finely chopped cranberries.
Cranberries got their name from the pilgrims, who called them "caneberries" because their long-necked pink blossoms resembled the heads of cranes.
When buying cranberries, they should appear well colored, plump, firm, and unbruised. Place in a plastic bag and refrigerate for up to one month.
Shortly before using, wash cranberries, pick through them and discard any that are bruised or decaying.
Cranberries will freeze beautifully. Wrap them in an airtight bag, squeeze out excess air, and they will keep for almost a year. Do not defrost when adding them to a recipe.
TIPS: Add 1 teaspoon of butter to each pound of cranberries when cooking to eliminate foam and overboiling.
Cook cranberries just until they pop. Further cooking makes them taste bitter.
Recipe
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