Guide

Fruit and Vegetable Guide

Cranberries

Autumn

Description: These tart, bright red berries are grown in huge, sandy bogs on low, trailing vines. They are usually at their peak in October or November.

Selection: Buy only richly colored berries; pale ones were picked too early and are likely to be sour. Avoid wet or mushy berries.

Storage and handling: Cranberries can be refrigerated, tightly wrapped, for at least 2 months or frozen up to a year. Before serving, place cranberries in a colander (or leave
in box if it has holes) and rinse in cold water.

Preparation: Use raw as is, or chop and grind before mixing with a sweetener and other ingredients. Cook with sugar and water to make a simple cranberry sauce. Be sure to cook cranberries only until their skins pop or they will become bitter.

Serving suggestions: Cranberries are very tart and pair well with apples or oranges in salads (SIS, p. 192). They are often used like raisins in baked goods (SIS, p. 180). Dried cranberries make a delicious snack on their own or in granola (SIS, p. 292).

Nutrients: Vitamin C; anthocyanins antioxidants; fiber.

1 lb raw = 4 cups
1 lb cooked = n/a

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.

Subscribe to a recipe a week from the Simply in Season cookbook.


	Guide General Tips Apples Asparagus Beets Blueberries Broccoli Brussels sprouts Cabbage Carrots Cauliflower Celeriac Celery Collards Corn Cranberries Cucumbers Edamame Edible flowers Eggplant Fennel Grapes Green beans Kale Kohlrabi Leeks Lettuce Melon Mesclun Mushrooms Okra Onions Parsnips Peaches Pears Peas Peppers Persimmons Potatoes Pumpkins Raspberries Rhubarb Rutabagas Spinach Summer squash Strawberries Swiss chard Sweet potatoes Tomatillos Tomatoes Turnips Wild greens Winter squash Fruit and Vegetable Guide Cranberries Autumn Description: These tart, bright red berries are grown in huge, sandy bogs on low, trailing vines. They are usually at their peak in October or November. Selection: Buy only richly colored berries; pale ones were picked too early and are likely to be sour. Avoid wet or mushy berries. Storage and handling: Cranberries can be refrigerated, tightly wrapped, for at least 2 months or frozen up to a year. Before serving, place cranberries in a colander (or leave in box if it has holes) and rinse in cold water. Preparation: Use raw as is, or chop and grind before mixing with a sweetener and other ingredients. Cook with sugar and water to make a simple cranberry sauce. Be sure to cook cranberries only until their skins pop or they will become bitter. Serving suggestions: Cranberries are very tart and pair well with apples or oranges in salads (SIS, p. 192). They are often used like raisins in baked goods (SIS, p. 180). Dried cranberries make a delicious snack on their own or in granola (SIS, p. 292). Nutrients: Vitamin C; anthocyanins antioxidants; fiber. 1 lb raw = 4 cups 1 lb cooked = n/a The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season. Subscribe to a recipe a week from the Simply in Season cookbook.
World Community Cookbooks Simply in Season About Recipe of the Week Fruit and Vegetable Guide Blogs & Reviews Study Guide Register Simply in Season Children’s Cookbook About Look Inside More-with-Less About Recipes Extending the table About Recipes Links MCC Web site
	© 2011 Mennonite Central Committee 21 South 12th Street, PO Box 500 Akron, PA 17501 tel: +1 (717) 859-1151 or toll free (888) 563-4676 MCC Canada, 134 Plaza Drive, Winnipeg, MB, R3T 5K9 tel: +1 (204) 261-6381 or toll free (888) 622-6337 Contact cookbook@mcc.org regarding the content of this page. Contact fdy@mcc.org regarding technical difficulties with this page.