Cranberries

1 (12-ounce) bag of cranberries = 3 cups whole cranberries = 2 1/2 cups finely chopped cranberries.

Cranberries got their name from the pilgrims, who called them caneberries because their long-necked pink blossoms resembled the heads of cranes.

When buying cranberries, they should appear well colored, plump, firm, and unbruised. Place in a plastic bag and refrigerate for up to one month.

Shortly before using, wash cranberries, pick through them and discard any that are bruised or decaying.

Cranberries will freeze beautifully. Wrap them in an airtight bag, squeeze out excess air, and they will keep for almost a year. Do not defrost when adding them to a recipe.

Hints and Tips:

Add 1 teaspoon of butter to each pound of cranberries when cooking to eliminate foam and over boiling.
Cook cranberries just until they pop. Further cooking makes them taste bitter.

Check out my favorite cranberry recipes:

Cranberry Relish

Cranberry Salsa Dip with Cream Cheese

Cranberries with Raspberry Vinaigrette

1 (12-ounce) bag of cranberries = 3 cups whole cranberries = 2 1/2 cups finely chopped cranberries. Cranberries got their name from the pilgrims, who called them caneberries because their long-necked pink blossoms resembled the heads of cranes.

1 (12-ounce) bag of cranberries = 3 cups whole cranberries = 2 1/2 cups finely chopped cranberries.

Cranberries got their name from the pilgrims, who called them caneberries because their long-necked pink blossoms resembled the heads of cranes.