Cranberries make a make a festive addition to any holiday menu but did you know they also are a great source of nutrition?
Select fresh cranberries that are firm, shiny and plump. They can range in color from bright light red to dark red. Avoid those that are shriveled, soft or have dark spots. Unwashed cranberries can be stored in a plastic bag in the refrigerator for up to two months or in the freezer for up to a year.
Fresh cranberries are quite tart when eaten alone but taste less tart and are excellent combined and cooked with sweeter fruits like apples and pears, ground up with sweeter fruits in a relish, chopped in rice or other grain pilafs and prepared when served as a condiment. The following very simple cranberry compote recipe is quick to fix. Many cranberry compotes, sauces and relishes have a lot of added sugar. If you prefer more sweetness add a small amount of honey to this recipe.
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