20 Ways with Cranberries


Sugared Cranberries

Sugared Cranberries

This November, get saucy with cranberries, starting with Cranberry Sauce with Candied Ginger, Cranberry Sauce with Clementines and Cinnamon, or Raw Cranberry Sauce for Thanksgiving. 

Did you know that cranberries are one of the few fruits that are truly native to North America? Highly valued by Native Americans for their versatility, cranberries were used as food, medicine and even as a dye for fabrics. Their name comes from “craneberry” — the pilgrim word referring to the red head of the elegant Sandhill Crane.

Cranberries are available fresh, frozen, dried and juiced. Because they’re naturally tart and sour, many varieties of dried and frozen cranberries — as well as juice — have added sweetener. Fresh, frozen or dried cranberries can often be used interchangeably. Here are some ideas:

Cranberry juice can often be substituted for orange juice or broth when baking and roasting. At Whole Foods Market, we have the real deal – straight, 100% pure cranberry juice (no sugar, fruit juice concentrate or high fructose corn syrup added). If you prefer a sweeter version, we’ve got naturally sweetened cranberry juice as well.
Are you crafty with cranberries? Got a great idea or a recipe? Let me know. 

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