Food Network Kitchens
Q:I have leftover bags of fresh cranberries and also dried cranberries from the holidays. What can I do with them?
A: Enjoy this ruby-colored fruit dried or fresh, sweet or savory.
- Dried cranberries are a classic ingredient in homemade trail mix.
- Dried cranberries give a sweet and sour punch to green veggies.
- Toss dried cranberries, sliced almonds and chopped scallions with cooked quinoa or whole wheat couscous.
- Enjoy dried cranberries on top of a spinach salad.
Fresh or frozen
- Make a batch of chutney for spooning over chicken and pork dishes and make extra for sandwiches the next day. In a large pot combine a bag of fresh or frozen whole cranberries, 2 apples peeled and sliced 1 inch think, half a cup of apple cider vinegar, 1 cup sugar, 1 cup water and a little grated ginger. Simmer and cook until softened, reduced and thickened, about 30 minutes.
- Combine with sweet apricots for a sweet-tart jelly. Boil 2 cups of water and 2 cups of sugar together for 5 minutes. Add 4 cups of fresh cranberries, 1 cup of chopped, dried apricots and simmer until the cranberry skins burst, 6 to 8 minutes. Stir in zest from one orange and cool.
- Freeze fresh cranberries in ice cubes to use in drinks.
- Add fresh or frozen (and thawed) cranberries to your favorite muffin recipe.
- Note the conversion for recipes - a 12-ounce bag of fresh cranberries will give you about 31/3 cups.
- Cranberries are full of phytochemicals called anthocyanins.
- Measure portions: One cup of fresh cranberries has 45 calories but one cup of dried has 370!
- Don't forget about fiber - each cup of fresh cranberries has 20 percent of the daily recommended amount.