Cranberries Beyond the Sauce

That bag of fresh cranberries can do a whole lot more than make sauce. Here in the Northeast, we have plenty of reasons to celebrate this seasonal favorite. Massachusetts is the nation’s second-largest cranberry-producing state! Their season is short, so stock up while you can and put their bright, tart flavor to work in sweet, savory and sippable ways.

Bake With a Burst
Add chopped fresh cranberries to muffins, quick breads or scones, or scatter them into an apple or pear crisp for little bursts of tartness. For something different, pair cranberries with orange zest in a flavored butter for toast or biscuits.

Freshen Up a Salad
Pulse fresh cranberries with a touch of sugar and orange for a quick relish to spoon over greens or finely chop them and toss with pears or apples, toasted nuts and a creamy or tangy cheese. Their tart bite brings a bright contrast to richer fall and winter flavors.

Give Drinks Some Sparkle
Simmer cranberries with sugar and water for a ruby-red simple syrup to add to cocktails, mocktails or sparkling water. For an easy garnish, freeze whole berries and drop them right into drinks.

Take Them Savory
Cook cranberries into a chutney with onion, citrus and warm spices, or blitz them with jalapeño, lime and cilantro for a quick salsa alongside chips or tacos. A handful roasted with Brussels sprouts brings bright, tangy pops of flavor to a sheet pan dinner.

Freeze Now, Enjoy All Year
Fresh cranberries are only around for a few months, but they freeze beautifully. Buy an extra bag or two while they’re in season, freeze them in their original bag or an airtight container, then use them straight from frozen in baked
goods, sauces and other cooked dishes.