Cranberries

Skip the can! Late October and all of November is the best time for fresh Cranberries. Let’s talk about them, and learn an easy Cranberry Sauce recipe along the way.

Fresh Cranberries are slightly crunchy and intensely tangy in flavor – healthy too! Not many people eat raw, fresh Cranberries – so, what do you do with them outside of Thanksgiving dinner? Fresh Cranberries are best used in recipes for: appetizers, relishes, sauces, chutneys, relishes, breads, muffins, drinks and desserts. Find fresh Cranberry Recipes here.

5 Recipes for Fresh Cranberries

Fresh Cranberries are slightly crunchy and intensely tangy in flavor – healthy too!

Homemade Whole Cranberry Sauce

It’s way easier than you may have thought. If you want to skip the canned stuff this Autumn (Most Cranberry packs have a recipe like this on the back.)

  1. Boil a cup of water and a cup of sugar
  2. Add a pack of rinsed Fresh Cranberries (most are 12oz, but use 10-16oz depending on how sweet or tart you like it)
  3. Simmer for about 10 minutes stirring often
  4. Pour it into a bowl to cool at room temperature and you’ve done it!