A bracing bit of freshness in cooler months, the cranberry has much to offer beyond a cloying blob on the Thanksgiving table.
This hard, sour fruit cooks well and lends complexity to desserts like crisps, galettes, sorbets, scones and upside-down cake. It also adds zest to meat dishes, especially pork, duck and, of course, turkey when made into relish, chutney, salsa or the traditional cranberry sauce. They can also be used in place of sour cherries, grapes and other berries in recipes, and their unsweetened juice can be substituted for vinegar, lemon juice or lime juice.
Pair these powerhouse berries with a wine that shares their bright acidity, tart red fruit and even a bitter or floral edge: Think Sangiovese, Nebbiolo, Barbera, Beaujolais and red Burgundy. Rosé Champagnes and sparkling…
