Jennifer Davick / Styling Lisa Powell Bailey / Food Styling Kristi Michele Crowe
Cranberries aren't just a condiment for your holiday turkey. You're in for a scrumptious surprise when you taste what these readers shared with us. They reinvented ways to use fresh, frozen, and dried cranberries, offering everyday recipes full of good-for-you flavor.
Fresh cranberries are abundant now, so purchase the berries in bulk, and freeze them for up to a year. Caramelized Onion-Cranberry Compote is one way to put your stockpile to use. If you don't have fresh or frozen on hand, try Cranberry-Orange Bread. It calls for dried cranberries, which are just as nutritious. Consider making two loaves―the slices are so good, our colleagues devoured them at the taste-testing table.
Cranberries and 100% cranberry juice contain more antioxidants than many of the commonly eaten fruits that reduce the risk of cancer, heart disease, and other illnesses. The tannins in cranberries help protect against tooth decay and gum disease by fighting off bacteria.
"Healthy Foods: Delicious Ideas for Cranberries" is from the December 2007 issue of Southern Living.