Cranberry sauce that stays in the shape of the can is traditional and all, but lets get out of that rut!
According to Food Reference, cranberries should be stored in an airtight plastic bag and can last up to 2 months in the fridge. Be sure to separate the bad, mushy cranberries from the good ones because the rotting will cause the other berries.
I love fresh cranberries and can't wait to take advantage of their season from October to December, but I feel like cranberries belong between Thanksgiving and Christmas. Here are some of the recipes I have bookmarked to try this season!
Steel Cut Oats with Fresh Cranberries from Meet Me in the Kitchen
Cranberry Bars from Fork Spoon Knife
Cranberry Applesauce from Martha Stewart
Cranberry Liqueur from Savoring Time in the Kitchen
Ginger-Lime Cranberry Sauce from The Gluten-Free Hippie
Pumpkin Cranberry Bread from TBD (The Best Dishes)
Orange Cranberry Scones baked in Tea Cups from the Cupcake Project
Red and Green Salad with Cranberry Vinaigrette from Martha Stewart
Cranberry Pancakes from Martha Stewart
These use dried cranberries or cranberry juice instead of fresh cranberries, but sometimes they are just easier to find!
Cranberry Bliss Bars from Lovin' the Oven
Riesling with Cranberry Juice and Pomegranate Seeds from Palate to Pen
Mulled Cranberry Spice Drink from Wasabi Prime