Cranberries red , 0.25 kg pack

Cranberries can be used whole, fresh, or cooked. Wash the berries and discard any soft, shriveled, or sticky. They can be dried or frozen whole, and are commercially canned or made into fruit juices and sauces. Whole Cranberries are most often cooked, along with sugar and sometimes citrus or other winter fruits, and made into a sauce or chutney. The acidity of the berries complements both savory and sweet dishes. Cranberry sauce can be added to desserts and baked goods. Whole berries can be halved and added to beverages or chopped and added to salad greens or soft cheeses. Dried Cranberries can be added to salads, stuffing, bread, cookies, and cakes.

Store Cranberries in the refrigerator for up to a week.

Cranberry Sauce

Ingredients:

1 cup sugar
1 cup water
4 cups fresh cranberries

Instructions:

1. Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
2. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
   
3. Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
4. Once the cranberries have burst you can leave the cranberry sauce as is.
5. Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.