Calling all cranberries.
They're in the markets now, but they won't last long. So stock up and grab a few bags to freeze.
Cranberries can be enjoyed in a variety of ways. Use them in winter cookies and breads, tossed with apples and raisins for a pie or simply sugared as a snack or garnish for a festive glass of sparkling wine.
Aside from being so darn cute, cranberries are a nutrient powerhouse. Recent research shows that cranberries and cranberry products contain significant amounts of antioxidants and other phytonutrients that may help protect against ulcers, heart disease, cancer and other diseases.
Because cranberries contain benzoic acid, a natural preservative, they can be stored naturally for up to two months in the refrigerator or up to one year frozen.
Consider these cranberry tips:
•Look for bright, plump cranberries; avoid soft, crushed or shriveled berries. Peak season is September through December.
•Fresh cranberries will keep in the refrigerator for four to eight weeks.
•You can freeze fresh cranberries for longer storage.
•You can substitute frozen cranberries in most recipes calling for fresh.
•Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.
•When a recipe says "cook until the cranberries pop," this simply means the berry's outer skin will expand until it bursts.
The Detroit News
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