It’s always all about the food in our house, and this time of year, we hail the cranberry.
Something about these sweet, tart things that I just love. But, I must admit, and take this admission however you wish, but I love the jellied canned cranberry sauce. I have made several different attempts and tried as many homemade recipes, and the can wins every time. This is the truth. Maybe it’s because I grew up on the canned sauce. And I always have to try to jiggle the sauce out of the can so it lays in the bowl with the perfect can shape, just like my mom did. Fond memory, and I know I’m not alone.
Although I do use dried cranberries throughout the year, the fresh ones can’t be beat. So I wanted to share the love and share a couple of recipes using fresh and dried cranberries, that I have adapted, and are D E L I S H.
After researching Cranberry Chutney recipes, I came up with this recipe that, in my opinion, outshines the others. This Cranberry Chutney is delicious served over cheddar cheese and crackers, or on top of goat cheese crostini. Polenta squares. You name it. Click here for the recipe.
And lastly, I wanted to share my Cranberry Orange Scones recipe that I have shared before. I use dried cranberries in this recipe and these scones can be devoured year round. Click here for the recipe.
I hope you all try these recipes and serve them to your families and company. Each recipe is a great addition to any menu! And don’t forget, cranberries are a very good source of vitamin C, dietary fiber, vitamin E, and some other good stuff. All hail the cranberry.