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Cranberries are an under-appreciated fruit, but not because people don't enjoy them. In fact, over 90% of all the cranberries harvested each year are used for juice and juice blends, most of which are enjoyed year-round. But fresh cranberries might only be tossed into sauces, quick breads and cakes around the fall holidays, as the very tart flavor and a general lack of familiarity with the fruit stops people from experimenting with them. Cranberry Cooking for All Seasons is a book that can help with this by providing 125 different recipes for the berry, from Pumpkin Cranberry Bread and Cranberry Applesauce to dishes like Couscous with Dried Cranberries, Pinenuts and Fresh Mint, Tangerine Yams with Cranberries and Sauteed Chicken in Cranberry Balsamic Vinegar Sauce.
In addition to the recipes, the book provides the reader with a comprehensive look at everything you could have wanted to know about cranberries, from their history and the culture associated with the, to information about the growers and where around the world the berries end up.
