I love cranberries, so it's great to know that they are so good for you. They're full of vitamins and anti-oxidants, and are good for fighting urinary tract infections. I'm sure that there are lots of health benefits that I'm missing, so I'll google something later. I just didn't want to lose the vinaigrette recipe below!
Toss 1/2 cup of cranberries into your favorite wild rice or bread recipe to perk up the flavor and add a nice note of color.
For a delicious and quick cranberry-apricot sauce, mix together 1/2 cup each of dried apricots, fresh cranberries, unsweetened applesauce and water, and 1/4 cup of fruit spread in a small saucepan. Cook until cranberries have popped (about 10 minutes) and cool. For a piquant variation, add 1 finely chopped jalapeño pepper before cooking.
Make a no-cook cranberry-orange relish by puréeing 2 cups raw cranberries in a food processor with 1 teaspoon orange zest, 1 peeled and seeded orange, and 1/2 cup all-fruit orange marmalade. Chill before serving.
Cranberry vinaigrette livens up any salad: Process 1/4 cup of raw cranberries with 1/4 cup balsamic vinegar until smooth. Whisk in 1/2 cup olive oil and 2 tablespoons minced fresh herbs such as parsley, oregano, chives or thyme.
Cranberry soup, served warm or cold, makes a refreshingly tart starter. Cook 1 pound cranberries in 2 cups apple juice, 1/2 cup honey and 1/2 teaspoon each of cinnamon, allspice and cloves. When cranberries pop, remove from heat and purée in blender until smooth. Chill if desired. Just before serving, stir in 1/2 cup buttermilk.