Cooking with cranberries
Cooking with cranberries

All about cranberry - Cranberry for all seasons


Look for plump, shiny, firm berries.


Cranberries have the advantage of keeping in the refrigerator for up to 2 months if they are not washed. They lend themselves very well to freezing, with no preparation required.


Because of their texture and sourness, it’s unusual for cranberries to be eaten raw; however they require little preparation.


A wonderful accompaniment to poultry, game and roasts.
A natural companion for orange and an excellent partner for blueberries and raspberries.

Add them to the cooking juices of a roast or poultry 10 minutes before the end of the cooking time.

Cook them briefly with a little water or light syrup, just long enough for the berries to pop. They can then be reduced into marmalade, compote or jam, or added to terrines or chutneys.

They can also be tossed with sugar and left to exude their juice overnight before being added to desserts.

Dried cranberries can be used in any recipe in which you would use raisins (sauces for game, pastries, muffins, crumbles, cereals, salads, etc. )


Baked apples
Put a spoonful of cranberries, brown sugar and orange zest in the middle of the apple

In baking
Add cranberries to muffins or rich yeast breads with orange zest.

To glaze ham
Combine cranberry jelly with a little maple syrup to make a glaze for ham.

To glaze roast pork
Cook fresh cranberries with a little honey; add some soy sauce, sesame seeds and grated ginger; brush the roast with this mixture before putting in the oven.

To accompany game
Reduce 100 g cranberries, 100 ml maple syrup and the juice of a lemon; blend into some veal stock.

Add to onion compote and serve with duck terrine.

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