How To Clean Fresh Cranberries

Their tart taste and cheery hue wake up muffins, add zest to pork, and make a seriously healthy sandwich spread. Cranberries also, famously, help maintain urinary tract health and are a good source of vitamin C and fiber. Preliminary studies show they may also help you lower your cholesterol.

Fresh, they last 2 to 4 weeks in the fridge and up to a year in the freezer (store in their original packaging or a zip-top bag). Grab them October through December, when they're available. (And get 5 more fresh cranberry recipes here.)

Grilled Turkey & Cranberry Sandwich (pictured left)

4 tsp olive oil
8 slices whole grain bread
4 oz pepper jack or
mozzarella cheese, sliced
8 oz roast turkey, sliced
1/2 c leftover cranberry sauce, strained if runny

1. Heat 1 teaspoon oil in large nonstick frying pan over medium heat.

2. Place 2 slices of bread in pan and top with one-quarter of the cheese and half the turkey. Spread half of sauce over turkey and top with another quarter of the cheese and slice of bread. Cook until browned, about 4 minutes.

3. Remove from pan, add another tsp oil and cook second side until toasted, about 3 minutes. Repeat for remaining 2 sandwiches.

Serves: 4

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[header = Cran-Almond Muffins]

Cran-Almond Muffins

Food, Baked goods, Dessert, Cupcake, Muffin, Baking cup, Cake, Dish, Recipe, Sweetness,

1 c all-purpose flour
1/2 c whole wheat flour
3/4 c + 2 tsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 lg egg
1/2 c milk
4 Tbsp butter, melted
1 tsp almond extract
1 2/3 c whole cranberries
1 Tbsp butter, cut in 12 cubes
1/4 tsp ground cinnamon
1/2 c sliced almonds (optional)

1. Heat oven to 375°F.

2. Mix first 5 ingredients. Whisk next 4 ingredients. Fold into flour mixture. Stir in cranberries.

3. Put batter in muffin pan lined with 12 baking cups. Top with butter, 2 teaspoons sugar, cinnamon, and almonds. Bake until test done, about 22 minutes.

Serves: 12

Cranberry Pork Chops

Food, Leaf, Ingredient, Dishware, Red, Leaf vegetable, Vegetable, Dish, Recipe, Fast food,

1 1/4 lb thin boneless pork chops
1/2 tsp salt
1 tsp dried sage (optional)
2 tsp vegetable oil
1 clove garlic, minced
1/4 c white wine
1/2 c water
1 c cranberries, chopped
2 Tbsp honey
1 Tbsp grainy mustard

1. Sprinkle pork with salt and sage.

2. Heat 1 teaspoon oil in nonstick frying pan over high heat and brown pork, 2 to 3 minutes a side. Remove and lower heat to medium-low.

3. Cook garlic 1 minute. Add wine and scrape up brown bits. Stir in water, cranberries, honey, and mustard and simmer until thickened, about 7 minutes. Spoon over pork.

Serves: 4

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