Cranberries are an ingredient that works well in sweet and savory applications alike
Cranberries are high in polyphenols, which are compounds that protect body tissue from oxidation, cancer, inflammation, and signs of aging.
They’re one of the few fruits native to North America.
Cranberries are a natural source of pectin, the compound responsible for turning cooked fruit into jelly. They actually have a lower percentage of pectin than some other fruits, but it gels very easily because of its low ratio of water and high acidity. Sauce not gelling? Cook it longer. Twenty minutes of a good simmer should render jiggly perfection (once cooled).
Recipe by Chaia Frishman
There are some recipes that are so good they don’t need improving, and there are some that are so good that any twists seamlessly blend with the original. And for those critics of dessert as a side dish, there’s enough protein in the nuts to push this over to the side dish side.
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