Cranberries go hand in hand with the holiday season. Cranberry sauce is a must-have for most of us on Thanksgiving, and they do look lovely strung around the tree at Christmastime. But their value goes well beyond sauce or a simple decoration.
A nonreactive pan (stainless steel, enamel-coated or glass) is necessary when cooking acidic foods like cranberries to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Cranberries freeze well and can be kept in your freezer in an airtight container, or the bag you bought them in, for months.