Count me among the many cooks who are passionate about cranberries. It’s the combination of their color, taste and versatility that’s so inspiring. I’ve used them in many dishes: casseroles, stews, chutneys, muffins, pies, scones and pancakes, as well as quick savory and sweet sauces.
I even keep bags of them in my freezer when they’re out of season.
Here is one of the best cranberry cakes I’ve made, an upside-down cake that highlights cranberries in the most delicious way. It has become my family’s favorite. Use it as a dessert throughout the holiday season; it makes a great impact on a buffet table. Or serve it at brunch.
The cranberry sangria offers a sweet-tart option as a holiday punch.
Buy firm, plump, shiny cranberries that are red to reddish black in color. Avoid bags that have shriveled cranberries. Refrigerate cranberries right in their bags (twist-tied airtight once open) as long as six weeks. Wash them only when ready to use. Cranberries can be frozen in their bags up to one year.