From the Recipe Creator:
I’m 95, and I still remember my grandmother from Germany making this lovely, delicious conserve for the holidays. She’d give it to family members and friends. It tastes great served as a relish alongside meat or even spread on biscuits. —Mildred Marsh Banker, Austin, Texas
Nutrition Facts:
2 tablespoons: 72 calories, 2g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0 protein.
Cranberry Recipes FAQCan I substitute dried cranberries for fresh ones in recipes?
You can use dried cranberries instead of fresh in some recipes, where they are an accent and not the main ingredient. Fresh cranberries are crisp, juicy and very tart, while dried cranberries are sweetened, soft and chewy, like a raisin. Sprinkled into a fresh salad or fluffed into a cooked rice or quinoa dish, either version works, though fresh berries will be more sour. In baked goods, consider soaking dried cranberries in water or juice before using to add some of the moisture back that fresh berries have.
What savory dishes pair well with cranberries?
Cranberries have long been paired with roast turkey, and they also complement chicken recipes, like roast chicken or cranberry chicken salad. Try baking chicken thighs with cranberry sauce for a quick and flavorful meal. Cranberry-glazed pork or meatballs are other delicious savory options. On the meatless side, add cranberries to crispy Brussels sprouts, melt them into baked brie or tuck them into a grilled cheese for a bit of zing.
What are easy ways to use leftover cranberries?
Leftover cranberries are super versatile and can be cooked or used frozen or raw. Make a large batch of cranberry sauce or cranberry jam to eat on toast, swirl into oatmeal and yogurt or blend into fruit smoothies. For something savory, whip up a fresh, spicy cranberry salsa to serve with chips or crackers.
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