Cranberries: so much more than sauce

Many of us first encounter cranberries in gelatinous form, sliding from a can, slick and odd and jelly-like. How wonderfully different it is, then, to stew fresh cranberries on the stovetop, listening for those first pop-pop-pops of berries bursting into a brilliant jam that puts its canned counterpart to shame.

Organic cranberries at PCC hail from bogs along the Oregon Coast managed by the Coquille Indian Tribe near Coos Bay. tribe. Find them in our produce department bearing the LADYBUG organics label. They're plump, tart, snappy in everything from cocktails to salads, and it's a shame to use them only at Thanksgiving. Learn to make Baked Apples with Maple-Cranberry Butter, Pan-Seared Brussels Sprouts with Red Pears, Bacon and Cranberries, Ruby Cranberry Chutney With Warm Winter Spices and many other delightful cranberry recipes in our Recipe Database.

More about: cranberries, holidays, produce


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Related Content

Recent Blog Posts

Recent Comments