Cranberries are only in season for a couple of months around the winter holidays, but there's no reason not to enjoy them year-round. In addition to cranberry sauces and relishes, they are terrific in muffins, pancakes, dried for a snack, or pureed in salad dressings. Here are my favorite ways to preserve cranberries.
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This is my favorite cranberry sauce, the one we've served at holiday dinners for decades. It has less sugar than most cranberry sauce recipes, so the natural tartness of the cranberries comes through. A light touch of apple, orange, and spices add depth to the flavor. Don't wait until you're serving turkey to dig into this festive sauce—it's also good with pork or simple roasted root vegetables.
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Cranberries are easiest to make in a dehydrator, but can also be successfully dried in your oven. Enjoy these as a snack, in sweet baked goods, or scattered on top of salads.Continue to 5 of 6 below.
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Frozen cranberries work just as well as fresh in cranberry sauces and relish. And if you freeze them using the method I'm about to share, they will remain loose in their freezer bag or container rather than clumping together. That's important because it means you can take out exactly the amount of cranberries you need for a recipe.
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This delicious whole cranberry sauce takes just a few minutes to make. It uses twelve ounces of cranberries, which is the amount found in most commercially sold bags of cranberries. But this recipe uses 25% less sugar than that called for in most of the packaging recipes. The result is just as colorful but healthier, and you taste more of the fruit's natural flavor.