Only used half a bag of cranberries to make holiday cranberry sauce and don’t know what to do with the rest? Here are 5 ways to enjoy those leftover, nutrient-packed fresh cranberries.
1. Bake With Them
Fresh or frozen cranberries are excellent in muffins, scones and other baked goods. They add a little burst of flavour in recipes like these Easy Peasy Banana Muffins.
2. Make Homemade Sauce
Make your own cranberry sauce from fresh or frozen cranberries in 20 minutes. Combine 1 ½ cups of cranberries, 1 cup sugar and 1 cup water or orange juice in a pot. Simmer for 10-15 minutes until berries have popped and sauce thickens. Freeze any leftovers.
3. Freeze Them
Wash, dry and freeze. That’s all it takes to freeze fresh cranberries. They can be used without thawing in baking, infusions or to make more sauce.
4. Infuse Them
Infuse vinegar with the bright flavour and colour of cranberries. Crush fresh or frozen cranberries slightly, add to a clean jar and top with hot vinegar. Let steep for two weeks, strain and enjoy in your favourite salad dressing. Add citrus zest and cinnamon sticks to the vinegar for extra flavour.
5. Sugar Them
Make beautiful sugar-coated cranberries perfect for garnishing beverages, adding colour to charcuterie boards, decorating cakes or putting on baked brie. Simply soak cranberries in simple syrup overnight, roll in fine sugar, let dry and enjoy.
Did You Know?
Fresh cranberries last up to three or four weeks in an airtight container in the fridge? Did you also know that cranberries are hollow? That’s why they pop when cooked and float when used as garnishes in beverages.