If you have been to the grocery store lately, you’ve probably noticed how cranberries are suddenly at center stage. Not dried cranberries, but the fresh stuff that comes in a bag usually in the produce section. With the holiday season just about to launch into high gear, cranberries are in demand. So what do you do with fresh cranberries? Here’s the scoop:
- Fresh cranberries are extremely tart so don’t even think about eating them raw.
- A delicious cranberry sauce can be put together quicker than you can open a can. Place cranberries in a saucepan, cover with water, add desired amount of sugar, and simmer until berries pop. Easy. Try this super easy Cranberry Sauce recipe from one of our rachaelray.com readers.
- If using fresh cranberries in baked goods, no need to pre-cook them, just chop and add to the batter; try this Classic Cranberry Nut Bread recipe from the Ocean Spray website.
- Fresh cranberries’ tart flavor add a great balance to many desserts - chop up a handful or so up and add to your favorite apple pie, apple crisp or even chocolate chip cookie recipe.
- 1/2 cup of fresh berries has 25% of the recommended daily requirement of vitamin C and only 25 calories. Plus a healthy dose of antioxidants.
- Fresh cranberries keep extremely well - in the fridge for several months and in the freezer for up to one year. You can keep them in their original packaging.
- In case you were wondering, no, you can’t dry your own cranberries. Special equipment is needed not available to individuals.
- Fresh cranberries’ bright red color also lends itself to holiday decorating. Fill up a hurricane lamp (with a pillar candle inside) half way with cranberries to add a festive touch. Take a clear glass bowl and add some cranberries (they float) and tea light candles (they float too) for an elegant centerpiece. Use martini or wine glasses, fill 2/3 of the way with cranberries and nestle a votive candle in the cranberries. Glue a few cranberries on plain place cards. Even silver or glass bowls of cranberries on their own or with a few pine cones are great for holiday decorating.
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Welcome to cranberry season!
11.19.09 @ 12:21 pm
I love love cranberry season and I’m wondering if I can use them come December 1. I am in charge of putting together some refreshments at an art gathering, and am in need of some creative, festive ideas….on the casual side. Help!
11.19.09 @ 12:44 pm
What was the name of the book and person that had different food for 200 calories and under on Wed the 18th of Nov. One was eggnog with pumpkin Would like the name of book and author. Thanks Kay Thompson
11.20.09 @ 4:00 pm
It was “Hungry Girl: 200 Under 200.”
11.20.09 @ 9:38 pm
The recipes for the caramel pumpkin cupcakes, pumpkin eggnog and stuffing recipes from the 11/18 show were to be on the website. Can you please tell me where I can find them?
Thanks!
11.20.09 @ 11:32 pm
yea, what was the name of the book?
11.22.09 @ 2:09 pm
I love Rachael’s muffin stuffin’ but they don’t seem to hold together very well. Should I put an egg in the recipe?
11.24.09 @ 4:09 pm
Rach, O)n today’s “Thanksgiving Show” you talked about recalibrating your oven the day before cooking the bird.
Can you tell us how to do this? Or must it be done by an professional oven technician?
Love so many of your 30 minute Meals, Thanks so much!
11.24.09 @ 6:46 pm
I looooove cranberries. I eat them raw cuz I love sour food! I have a leftover bag from a cranberry-apple crumble recipe that came from she-who-must-not-be-named, and have been tossing the extra cranberries into my morning oatmeal! Not bad if you love the tart.
11.28.09 @ 9:42 pm
Where can we purchase the beautiful & colourful casserole baking dishes? love the sweet potatoe recipes. I PVR your show to whatch while I cook dinner. Thx for the company in the kitchen.
11.30.09 @ 7:09 pm
1.) will be a good socking stuffer for my daugher-n-laws. “Hungry Girl, 200 Under 200.”
2.) recipes for the caramel pumpkin cupcakes, and the pumpkin eggnog from the 11/18 show where are they.
12.09.09 @ 4:13 pm
I love to use my fresh cranberry sauce as a sweetner in my christmas cocktails. It is the perfect simple syrup substitute in a Cranberry Margarita or Cosmo! I use fresh orange juice when cooking my cranberry sauce which gives an added layer of flavor. A cocktail shaker will strain off any unwanted skins & pulp.
12.09.09 @ 4:35 pm
hi let me just say that this is a very good food you made.And it will only be a one of a kind.And I love you on foodnetwork.but have you ever had a guest cause my mom is a very talented food maker and I really want her dreams of being a chef ture.She is the nicest person I have ever had so i really want her to have a chance. I am her daughter so please.
Love,
Wengale
[P.S you are thebest cook on foodnetwork bye :]!