Extreme Makeover: Cranberry Edition

If ever there was a fruit that needed a makeover, it's the fresh cranberry. In its dried and canned-sauce forms, the cranberry gets plenty of love, but the fresh fruit seems destined for the freezer the day after Thanksgiving. It doesn't have to be that way—nor should it, considering that cranberries are packed with antioxidants and nutrients (like vitamin C and fiber) and happen to be unique in their ability to aid all things digestion-related. Here are ten ways to give cranberries their due. —Teri Tsang Barrett

These are just right for decorating a cake. Prick cranberries from one 12-oz. bag with a toothpick. Bring 2 cups sugar and 2 cups water to a simmer in a medium saucepan, stirring until sugar dissolves. Remove from heat. Add cranberries; stir to coat. Refrigerate cranberries in syrup overnight. Drain, reserving syrup for another use. In a medium bowl, toss cranberries with 3 Tbsp. superfine sugar to evenly coat. Arrange cranberries in a single layer on a baking sheet lined with parchment paper. Sprinkle with 1 Tbsp. superfine sugar and let stand until dry, about 2 hours.

Freeze cranberries and float as ice cubes in a holiday drink. Fill a pitcher with equal parts cranberry juice and sparkling wine or Prosecco. Add a few frozen cranberries to each Champagne flute, then top with the cranberry cocktail.

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Prepare a serving of oatmeal, stirring in a handful each of cranberries, chopped apple, and sweet berries such as raspberries, blueberries, or chopped strawberries during the last minute or so of cooking. Cover and let stand for a few minutes, then sprinkle with chopped toasted walnuts and sweeten to taste with sugar or maple syrup.

This is a nice accompaniment to roast pork, turkey, or chicken. Try it stirred into wild rice with toasted pecans. Toss 2 cups cranberries with 2 tsp. olive oil, 2 tsp. chopped fresh thyme, and 1 Tbsp. sugar. Roast in a 400 degree oven until softened and slightly caramelized, 15-20 minutes.

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Combine 3 cups cranberries and 1 cup sugar in a medium saucepan. Cook over medium heat, stirring until sugar melts but cranberries are still intact, about 5 minutes. Let cool, then transfer to a large bowl or mason jar. Add one 750-ml bottle vodka. Cover; let stand at room temperature about 1 week. Drain and keep chilled.

Great for a holiday dessert, served slightly warm and topped with creme fraiche or vanilla ice cream; sprinkle tart with a dash of freshly grated nutmeg before baking. Roll out a sheet of puff pastry to a 16×10" rectangle. Transfer to a parchment paper-lined large rimmed baking sheet; chill while preparing the topping: Peel and thinly slice 1 1/2 lb. Bartlett pears. Using a toothpick, pierce 1/2 cup fresh cranberries. Arrange pears, slightly overlapping, on chilled pastry, leaving a 1/2" border; nestle cranberries among pear slices and sprinkle tart with about 1/4 cup sugar. Dot with 2 Tbsp. unsalted butter cut into pieces. Bake at 425 degrees until crust is puffed and golden, about 40 minutes. Melt 1 Tbsp. honey in the microwave; brush sparingly over tart. Sprinkle tart with 1/2 tsp. grated orange zest. Let cool completely. Cut into squares.

This brightly flavored salsa makes a perfect accompaniment to roast chicken, turkey, pork, or fish. Try spooning a bit on top of goat cheese crostini for a delicious party treat. Pulse 3 cups fresh cranberries, 1 cup light brown sugar, 1/2 cup chopped shallot or red onion, a chopped seeded jalapeño, and the zest and juice of 1 lime in a food processor until coarsely chopped and combined. Let stand at room temperature about 15 minutes, then stir in a handful of chopped cilantro and more lime juice to loosen, if needed.

Serve this bright pink spread with toasted bread, bagels, or muffins. Combine half of a 12-oz. bag of fresh cranberries with about 2 Tbsp. maple syrup in a medium saucepan; cook over medium-high heat, stirring often, until the cranberries break down and thicken to a jamlike consistency, 8-9 minutes. Remove from heat and let cool completely. Using an electric mixer, beat about 1 cup softened butter with the cooled cranberries until combined. Use chilled or at room temperature.

You can serve this as an autumn-flavored side dish or a vegetarian main course. Halve an acorn squash lengthwise and scrape out the seeds. Brush the flesh with 1 Tbsp. melted butter, then sprinkle with 1 Tbsp. dark brown sugar. In a medium bowl, mix 1/4-cup cranberries, 1/2-cup 1/2" cubes peeled apple or pear, 1/4-cup old-fashioned oats, 1/4-tsp. ground cinnamon, 2 tsp. dark brown sugar, and 1/8-cup toasted sliced almonds. Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter. Bake in a 400 degree oven for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer. Let cool slightly.

The tartness of fresh cranberries pairs well with sweet or buttery baked goods, such as banana bread and pound cake. Just toss the cranberries with flour to keep them from sinking during baking, then stir into the finished batter before transferring it to the baking pan.

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