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Cranberries - 8 oz

$4.00

 • Store fresh cranberries for up to two months in a tightly-sealed plastic bag in the refrigerator.
 • Fresh whole berries may be washed, dried, and frozen in airtight bags up to one year.
Cranberries are a fall fruit that always seem to get relegated to the canned cranberry sauce cubbyhole in our minds. Don't get me wrong, the canned cranberry sauce has its uses. However, with fresh cranberries available in the fall, try branching out to use these tart berries in not only homemade sauces and jellies, but also in savory dishes.

• To help neutralize the acid, add 1/4 teaspoon of baking soda when cooking cranberries. You'll find you will need less sugar.

• Try substituting sweetened, dried cranberries for raisins in recipes for a tangy change.

• Reconstitute dried cranberries just as you would raisins, by soaking them in hot water and let stand for 15 to 20 minutes.

• Cranberries should be cooked only until they pop. Otherwise, they not only begin to turn to mush, but they also turn bitter.
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