Mention
cranberries and most people think of holiday feasts and the glistening,
garnet-colored sauce served (often jiggling) among the many traditional
culinary trimmings. But cranberries are such a delectable, versatile
ingredient; they shouldn’t be relegated to the fall harvest.
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Cranberries can create a
startling counterpoint to other flavors, such as in Braised Lamb Shanks
with Sweet Garlic and Cranberry Jus; or take center stage, such as in
Cranberry-Pear Crumble; or make terrific gifts, such as
Cranberry-Blueberry Jam.
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In Very Cranberry,
you’ll find 40-plus recipes using fresh as well as dried
cranberries to inspire year-round enjoyment of this phenomenal fruit.
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Very Cranberry
by Jennifer Trainer Thompson
Celestial Arts, 2003
Order
a copy
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