Cranberries
Varieties
In the fall, fresh cranberries are sold in 12-ounce (336g) bags in most supermarkets. Canned cranberry sauce—strained and jelled, and whole-berry—is available year-round, as are frozen cranberries in some markets. Sweetened dried cranberries can be used like raisins in baked goods or as snacks, and are available in many supermarkets.
Preparation, Uses, & Tips
Because these berries have a very tart taste, few people eat them in their fresh, raw state. Cranberries are a good addition to nut breads, and pair well with wild rice and whole grains. They combine well with other fall fruits such as apples and pears, and their red color and lively taste can brighten up roast poultry and otherwise ordinary dishes.
Commercial cranberry juice is usually sweetened. To make your own, cover the cranberries with water and simmer, keeping the lid on the pot, for 40 minutes. Puree and sweeten to taste with your choice of sweetener.
To make your own whole cranberry sauce, you need 3 cups (95g) of cranberries, 1 1/2 cups (480g) of sugar, and 3/4 cup (168.7ml) of water. Simmer cranberries and water together. While simmering, mash with potato masher. Add sugar; simmer for 10 more minutes, stirring occasionally. Put into container and refrigerate. Makes about 2 cups (470ml) of sauce.
Storing
Cranberries will keep up to two months refrigerated and can be frozen for up to a year. In early days, berries were selected by being rolled down a short flight of stairs. Good ones bounced like little rubber balls, soft ones stayed on the steps. Today’s grading machines work on the same principle.