15 Fresh Cranberry Recipes (That Aren't Sauce)

Cranberries are synonymous with Thanksgiving and sauce, but they don't stop there; there are many ways to enjoy these native North American berries beyond the usual condiment. Cranberries are tart and complex, beautifully suited to every aspect of any cold-season meal, and versatile enough to deserve more than that once-off annual and obligatory seat at our holiday tables. They have the personality to define every course, from bright cocktails to refreshing appetizers and salads, entrées and desserts.

The puckering tannins and tartness of cranberries are a boon to mixologists and cooks, who can use the fruit to add sourness and balance where they are needed. The relatively dry nature of the berries also turns them into sponges for absorbing sweetness without becoming cloying. The crimson berries are as beautifully suited to long, slow braises as they are to simple baked goods.

Shopping for Cranberries

Because of their staggered harvest (with crops ripening across the country and on opposite coasts at different times), fresh cranberries are in season from early fall and available through late winter, thanks to their excellent shelf life.

Look for brightly colored, firm cranberries in the produce section. Avoid bags that have brown or shriveled berries at the bottom. Store in the original packaging for up to two weeks in the refrigerator or up to one year in the freezer. To prep, rinse and discard any discolored or soft berries; if frozen, there's no need to thaw before use.