Fresh cranberries crowd the market this time of year, a sure sign that fall is in its full glory. The berries are best known, of course, for their role at Thanksgiving dinner. But it would be a shame to restrict their enjoyment to just this one day of the year, or only to the tried and true recipes. Cranberries are also delectable in pies, breads, muffins, cakes and cobblers, and as a topping for pancakes and waffles, ice cream, and plain or spiced cake. Last year for Thanksgiving dinner, I made an upside-down cake glazed with cranberries perfumed with the aromatic spice cardamom; it was a delight.
Cranberries also make fine relishes and chutneys, and impart a tangy flavor and burnished glow to a basting sauce. The jewel-like berries also add crunch and zest to cornbread stuffing, or they can be dried like raisins and mixed with nuts for a toothsome snack.
Unfortunately, fresh cranberries don't hang around long on the market. They are now in peak season, which lasts until the end of the year. So don't forget to pop a few containers in the freezer; they keep for months and can be turned into a favorite dish in minutes.
When buying fresh, avoid dried, shriveled berries and instead choose shiny, smooth ones, which "bounce" and pop when they are cooked.
Joyce White is the author of "Soul Food: Recipes and Reflections From African-American Churches" and "Brown Sugar: Soul Food Desserts From Family and Friends."
