Saucy & sweet
We give thanks for cranberries with 6 Thanksgiving recipes you’ll love
Those quintessentially American bright-red, tiny, tart berries that signal fall and the holidays are back. It’s officially cranberry season—when the superfruit is both harvested and eaten. Twenty percent of all cranberries consumed annually are gobbled during Thanksgiving week. So go ahead, use our recipes to get started on your holiday quota.
These sparkly berries, from
The Cranberry Cookbook by Sally Pasley Vargas, are real showstoppers and the perfect combination of tart and sweet. Use them to garnish almost anything, from appetizers and cocktails to cakes, pies and parfaits. Bring ¾ cup water and 1 cup
sugar to a boil in a medium saucepan over medium, stirring to dissolve sugar. Add 2 cups
fresh or frozen cranberries.
Transfer to a bowl; cool to room temperature. Weight cranberries down with a plate to keep them submerged; refrigerate overnight. Set a wire rack over a rimmed baking sheet. With a slotted spoon, transfer cranberries to rack, spreading so they don’t touch each other. Let dry 1 hour. Spread ½ cup sugar on a dinner plate. One handful at a time, roll cranberries in sugar. Spread them on a second rimmed baking sheet lined with parchment paper; let dry 1 hour. Store, uncovered, at room temperature up to 2 days. Makes 2 cups.