ARTICLE PREVIEW
from Fine Cooking October/November 2005 (#74)
The Sweeter Side of Cranberries
This versatile fall fruit livens up tarts, muffins, and cookies
by Nicole Rees
Baker extraordinaire Nicole Rees isn't the sort of person who waits until Thanksgiving to enjoy cranberries. As soon as they show up in grocery stores in late September, she piles bags of them into her cart so she can freeze them and bake with them whenever she gets a taste for their singular sweet-tart flavor. Here she shows us how to freeze cranberries and how to incorporate this versatile fall fruit into casual and elegant desserts. Recipes include Cranberry-Orange Muffins, Jumbo Cranberry Oatmeal Jumbles, and a Festive Cranberry Pear Tart in a Walnut Shortbread Crust.
Photos: Scott Phillips
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