Many ways to enjoy cranberries: sauces, cookies, salsa and with veggies. There was a time, I used cranberries only at Thanksgiving. Then, buy them in bulk the next week, since they go on sale.
Here are some the things I did best.
First, pick cranberries that are bright to dark red, with a firm texture.They freeze well, and can be stirred directly from freezer into salsas and sauces.
Frozen and thawed fruit may be softer than the fresh, which is fine, but still discard any that are super soft after defrosting.
I have stored fresh cranberries up to two months in the refrigerator or over a year in freezer. Dried ones can be kept in the pantry for a year. I used them in baking, in salsas, chicken salads, or in my morning oatmeal.
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Come travel with me to the islands of the Caribbean. I'll show you where it all started, from root vegetables and herbs our grandmothers cooked to the infusions of other cultures that make up the Caribbean. We're talking food. A little bit of dis and a little bit of dat. The result is Creole cooking at its best. Always good, always tasty. Yeah mon.
About Me
- salsoul
- Oviedo, , Florida, United States
- I left home with $44.00 in my pocket, the best mother in the world and a desire for adventure. Some years later, I have lived in The Virgin Is, Puerto Rico, New Jersey, Texas, California, Nevada, and Florida. I have travelled to London where I attended the Cordon Bleu School, Santo Domingo, Venezuela, Turkey, Denmark, Amsterdam,Spain, Argentina, Chile and Germany.
My Favorite Reference Cookbooks
- Authentic Mexican, Regional Cooking from the Heart of Mexico by Rick Bayless (a classic)
- West Indian Cookery by E. Phyllis Clark (published for the Trinidad government in 1945, see if you can find an updated version)
- Down Island Caribbean Cookery by Virgine F. and George A. Elbert
- Puerto Rican Cookery by Carmen Aboy Valldejuli (a classic)
- Miami Spice by Steven Raichlen
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