Get Fresh & Fruity Dried Cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North America. High in vitamins C and D, potassium and iron they are believed to be a natural remedy for a host of health conditions.
Cranberries come into their own around Christmas but are good for much more than accompanying the turkey. Their sour flavour lends itself well to both sweet and savoury dishes, as well as drinks.
Choose the best
Look for plump, firm, red berries when buying fresh. They're also available dried.
Cranberries can be kept in the fridge for at least two months or frozen for up to a year.
When fresh, as a sauce, in a summer pudding, as a sorbet or juiced. Or, try dried baked into breakfast bars or muffins.
Cranberries are the deep-red, tart fruit of a low, scrubby, woody bog plant. They are a winter berry that has become synonymous with the Christmas table for many. The bulk of the world's cranberries are now cultivated, mainly in certain parts of Canada and North America, but cranberries can still occasionally be found growing wild.
Recipes using cranberry
By Lorraine Pascale
By Vivek Singh
By The Hairy Bikers
By James Martin
By Monica Galetti
Light meals & snacks
By Lorraine Pascale
Starters & nibbles
Cakes and baking
Drinks and cocktails
One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative.
The essential thing to remember when cooking cranberries is that sugar toughens their skins, so it's best to cook them until tender and then add sugar to taste. In the US, cranberries are simmered in sauces, mixed into bread- or meat-based stuffings for turkey, added to muffins and baked in fruit tarts and pies. Their astringent taste also makes them a good addition to naturally sweet puddings: orange or lemon zest bring out the floral notes of the fruit, while vanilla and cinnamon enhance their sweetness. Cranberry