Don’t Get Sauced: 3 Ways to Enjoy Fresh Cranberries
Cranberries are kind of a one-trick pony. As the necessary berry for the season’s favorite sauce they shine brightly for a few jellied moments, then burn out. Otherwise, they’re not known for much besides juice. The crimson fruitlets arrive on the scene, and on holiday dinner tables, in November and December, then seemingly are forgotten for another 10 months. I actually think they deserve a little more respect; …
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