One of my favorite things about fall is the beautiful seasonal color. Of course, I am talking about the glowing ruby reds of… cranberries! One of the last fruits of the year to ripen, these native, low-growing berries are a staple of holiday feasts, but they have application far beyond turkey condiments. Cranberries are high in fiber and vitamin C, as well as anthocyanin – that’s what gives them their vibrant color; it is also a powerful antioxidant. Naturally low in sugar, cranberries are often prepared with additional sweeteners – but they don’t have to be!
We are incredibly lucky to have one of just two cranberry farms in New York State right here in the North Country, at Deer River Cranberries of Brasher Falls. When I first tasted these berries – available fresh and frozen from many local retailers, as well as direct from the farm – I was amazed by how different the flavor was compared to supermarket ‘fresh’ berries. In fact, they are so tasty that my family and I like to snack on them raw, without any added sugar.
But, if you do want to prepare something with them, you will be spoiled for choice. From a simple cooked cranberry sauce (whole-berry, crushed, or strained style) that can be water-bath canned for long-term, shelf-stable storage, to fresh relishes, juicing, and baked goods, cranberries are as versatile as they are beautiful.
