‘tis the season! i love that this is the time of year for one of the most powerful antioxidants we can eat. the great news for us is that in november and december most grocery stores carry fresh (and organic) cranberries. the age-old jelly-out-of-a-can that is traditionally served at thanksgiving does not hold a candle to the different varieties of things you can do with fresh ingredients. whole cranberries are extremely tart so you will need to sweeten them. i usually use agave nectar but you can use brown sugar honey or regular sugar depending on the amount. in the morning you can add some frozen or fresh whole berries into a smoothie for a tart and unusual flavor (blend with strawberry blueberries or raspberries). these berries are also excellent to add to a high-fiber muffin. . take the fresh cranberries into lunch and dinner by using as a spread on a turkey sandwich or served with grilled chicken. a simple cooked sauce made with juice and zest of an orange agave nectar and cranberries can be chilled and served with brie cheese for an appetizer. another great use for fresh cranberries is baked in a dessert with apples or pears. the combination of color texture and taste is fantastic. again you may have to add a tablespoon of extra agave or sugar to balance out the tartness of the cranberry. one of my favorite and more unusual recipes made with fresh cranberries is my cranberry balsamic and mint relish. this takes only minutes to make. in your food processor you put fresh cranberries orange zest brown sugar fresh ginger mint and balsamic vinegar pulse it and store for up to one week. this mix is great on your holiday buffet for turkey but it is also a surprisingly delicious mix for a holiday martini. . so the next time you are at the store take a walk through the produce aisle for a few extra seconds and pick yourself up this antioxidant treat!
how can i use fresh cranberries?