Cranberries
Deep cranberry red is as much an autumn hue as the golds and oranges of the changing leaves. “When you see the leaves turn, that’s when cranberries get their color and start to be ready for harvest,” explains Kristine Keese, co-owner of Cranberry Hill Farms, an organic cranberry farm in Plymouth, Mass. Fresh cranberry season is shortfew stores stock fresh cranberries after the new year. But the tart, distinctively flavored fruit can be easily frozen for up to two years. Simply stash sealed airtight containers of berries in the freezer so they’re ready to use in recipes long after the trees are bare.
Nutritional Profile
1 cup whole cranberries contains the following:
• 46 calories
• 13.3 mg vitamin C
• 60 IU vitamin A
• 4.6 g fiber
How to Select and Store
Look for firm, even-colored cranberries with no dents or spots. Bags or boxes should be completely dry. “Moisture is the only thing that’s bad for cranberries,” says Kristine Keese of Cranberry Hills Farms in Plymouth, Mass. “As long as they are dry and can breathe, they’ll stay fresh and perfect a long time.” Keep in perforated bags or in an open container in the fridge, where they will last a month or longer, or freeze, sealed inside airtight containers, up to two years.
get the recipes
Spiced Cranberry-Pear Cider
This winter warmer offers a tart alternative to hot apple cider. Crushing fresh ginger slices helps release the root’s spicy-sweet flavor. Floating cubes of diced pear add a festive touch.
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Warm Farro Pilaf with Dried Cranberries
An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn’t require soaking before it’s made. The farro in this recipe can be made a few days ahead or
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Cranberry-Hazelnut Spelt Muffins
You can substitute almond butter for the hazelnut butter in these rich-flavored muffins.
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Cranberry Bars
These vibrant-hued bars look great on an autumn dinner table. The sweetened condensed milk gives them a texture similar to Key lime pie.
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Cranberry Sauce with Hard Cider and Mustard
Tweak the cranberry sauce tradition with this mustard-laced version that’s more tangy than sweet. The sauce works well with faux turkey and tofu steaks and makes a nice spread for sandwiches. Serve warm or cold.
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