Perfectly tart, local cranberries
Perhaps it's fitting that cranberries reach peak plumpness when the wind blows brisk: These ruby red gems set dishes aglow with their simple beauty, and perk up flavors with their tangy, tart taste.
Our organic cranberries are grown and packed by the Coquille Indian Tribe on its traditional land along the southern Oregon coast near Coos Bay. The tribe grows cranberries as part of its program of self-sufficiency. Find the berries in our produce department bearing the LADYBUG organics label.
Cooking and baking with cranberries
Cranberry sauce and relish are holiday favorites. But cranberries shine in a variety of culinary creations, from bright, scarlet chutneys and pilafs to cobblers, crisps, pies and other desserts.
Peak season for American cranberries is October through December. Look for bright, plump berries; discard those that are discolored or shriveled. Tightly wrapped fresh berries can be refrigerated for at least two months or stored in the freezer for up to a year.
- "All the Good Stuff" Northwest Celebration Turkey Stuffing
- Apple Coriander Chutney
- Apple Dumplings with Cider-Cinnamon Sauce
- Baked Apples with Maple-Cranberry Butter
- Baked Organic Washington State Apples with Ginger-Hazelnut-Cranberry Butter
- Baked Whole Grain Fruity Custard
- Barley and Cranberry Salad
- Brown Basmati Rice with Apples and Walnuts
- Candied Pear Chutney
- Caramel Upside-Down Cameo Apple Pie
- Cran-apple Crisp
- Cranberry & Apple Betty with Hard Sauce
- Cranberry Harvest Tart
- Cranberry Vinaigrette
- Cranberry-Apricot Quick Bread
- Cranberry-Pear Turnovers
- Crimson Pie
- Dried Fruit and Toasted Nut Mix
- Emmer Farro, Grapefruit and Pumpkin Seed Salad
- Fresh Cranberry Mustard with Warm Winter Spices and Dark Ale
- Fresh Herbed Barley Pilaf
- Fresh Whole Berry Cranberry Sauce with Orange Zest and Ginger
- Fromage Pecan Spread
- Garnet Yams with Maple Cider Glaze in Puff Pastry
- Grand Marnier-Sautéed Oranges with Spanish Chocolate and Crumbled Candy Canes
- Green Kale Waldorf Salad
- Hearty Winter Greens with Cranberry-Walnut Dressing
- Holly’s Pilgrim Stuffing
- Homemade Northwest Cranberry Mustard
- Homemade Quinoa, Coconut and Chia Seed Granola
- Indian Summer Savory Stuffed Peppers
- Kelp Energy Bars
- Maple Cranberry Crème Brûlée
- Maple-roasted Brussels Sprouts with Cameo Apples and Delicata Squash
- Mixed Organic Greens with Blue Cheese Vinaigrette
- Organic Honeycrisp Applesauce
- Organic Winter Greens with Hazelnuts and Cranberries in Puff Pastry
- Pan-seared Apples, Chanterelles, Hazelnuts and Pancetta with Zesty Apple Cider Reduction Glaze
- Pan-seared Brussels Sprouts with Apples, Bacon, Shallots and Rosemary
- Pan-seared Brussels Sprouts with Red Pears, Bacon and Cranberries
- Pan-seared Local Organic Brussels Sprouts with Organic Washington State Pears
- Pan-seared Organic Brussels Sprouts with Red Pears, Pancetta, Shallots and Rosemary
- Powerhouse Porridge
- Pumpkin Mousse
- Roasted Holiday Pork Loin
- Roasted Pears with Couscous and Winter Fruits
- Rosemary and Hazelnut Roasted Wild Alaskan Halibut with Sautéed Chanterelles and Pears
- Ruby Chutney with Warm Winter Spices
- Ruby Cranberry Chutney with Warm Winter Spices
- Savory Cheesecake with Pear Compote Topping
- Savory Turnovers with Chard, Apples and Hazelnuts
- Seasonal Slaw
- Shaved Brussels Sprouts with Hazelnuts and Sage over Pumpkin Ravioli
- Spice-candied Pears
- Spiced Cranberry Chutney
- Spicy Sautéed Greens with Walnuts and Cranberries
- Summer Fruit Chutney
- Super Hero Salad
- Super Protein Balls
- Sweet and Chunky Satsuma-Cranberry Sauce
- Toasted Cornbread and Apple Stuffing
- Upside-Down Caramel Pear Torte with Cinnamon and Fresh Cranberries
- Warm Salad of Roasted Butternut Squash with Cranberry Vinaigrette, Hazelnuts and Chèvre Cheese
- Whole Spice Roasted Winter Squash with Apple Cider Glaze
- Wild Mushroom, Pear and Goat Cheese Turnovers
- Wrap and Roll
- Zucchini Muffins with Cranberries and Pecans