They flood supermarkets at this time of year for one reason: cranberry sauce. But fresh cranberries can be so much more than a Thanksgiving side. Packed with fiber and vitamin C, they’re delicious when baked into a cake or roasted for a tart new twist on green salad. Grab an extra bog—er, bag—the next time you’re out.

Pick Me!

Even though most cranberries are sold prepackaged, look for bags with plump, dark red berries. (Avoid berries that are soft or shriveled.) The darker the berries, the juicier they are. Store in the refrigerator for up to 1 month. And because their season is short (October through December), stock up and freeze some for up to 1 year.

Tiny But Mighty

Cranberries, like blueberries, are packed with nutrients. One biggie: The flavonoid anthocyanin (which gives the berries their red color) helps protect against inflammation. See—our Cranberry Ricotta Cake (sort of) counts as health food!

Recipes by Julia Levy

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