When Cranberries aren’t Sauce: Crisps, Clusters, Muffins

November 23, 2016

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Some really intriguing ways to use those tart little berries, from the November 1982 issue of Gourmet.

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1 Comment

  • David Kmetz says:

    Yes, I know – two responses in one morning – hope I am not wearing out my welcome. My wife Donna buys up and hoards cranberries this time of year, as come early January, they are gone. They freeze well and the various sauces and chutneys she makes tend to keep in the fridge for months with no spoilage – like honey, a near perfect food. This month we have a pear-cranberry chutney with fresh ginger – from an old Cuisine mag, circa ’84?

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