From Fine Cooking #113, pp. 20-21.
You know autumn has arrived when you spot fresh cranberries at the warehouse store. These crisp, tart berries are harvested between Labor Day and Halloween and sold in huge, three-pound bags through early winter. For cooks, they’re a great bulk buy: When refrigerated, cranberries will last for up to one month; frozen, they’ll stay good for up to a year. Even better, when they’re combined with something sweet, like sugar, fall fruit, or maple syrup, their bright, tangy flavor lends itself well to sauces, relishes, breads, cakes, and pies. Work them into your fall menus with the recipes here for cranberry sauce, cranberryapple bars, and a cranberry-based syrup that can be mixed into everything from pan sauces and cocktails to vinaigrettes and hot mustard. With so many ways to use fresh cranberries, they’re sure to be your favorite warehouse find this fall.
|Jellied Cranberry-Orange Sauce|
|The big buy:
How Much: A 3-lb. bag.
How to Store: Discard soft or discolored cranberries. Refrigerate for up one month or freeze for up to one year.
|Cranberry-Apple Walnut Crumb Bars|
Photos: Scott Phillips