If your cranberry cravings are limited to a little sauce on top of the Thanksgiving turkey, it’s time to revisit the kitchen with some new inspiration. Cranberries are a prime choice for creative culinary use year-round.
Thanks to a recent press trip, I found myself knee-deep in a cranberry bog to explore the harvesting process and taste the berries right from the bog. This hands-on experience was followed by many meals that cleverly incorporated cranberry; from savory to sweet, it’s surprising just how many ways you can add them to a dish.
The tart yet subtlety sweet berries are ideal to include regularly in your diet thanks to their vitamin C and fiber content. They are also packed with disease-fighting antioxidants and phytochemicals. And of course, cranberries are well-known for their (possible) role in preventing urinary tract infections.
You can purchase fresh berries in the fall and winter months. As a Massachusetts resident — a state that ranks second in the nation for cranberry production — I love that they are one of the few locally grown fresh fruits available during those months. But don’t limit your cranberry-filled cooking to October through December. Be sure to pick up a few extra packages to freeze so that you can pull them out later