Cranberries

The cranberry is a round, dark red, tart berry that was traditionally used to make a sharp fruit relish to accompany venison and roast game birds, and is now more commonly used to make a sauce to serve with turkey at Christmas.

Fresh cranberries are available from November to December and may be kept for up to two weeks in the fridge or a year in the freezer. Both fresh and dried cranberries may be used to make cakes, muffins, desserts and stuffings, whilst fresh berries are used to make cranberry sauce.

When preparing fresh berries for fritters, jellies, compotes, sauces, relishes or pies, cook them slowly with plenty of sugar and a little water to release their juice and flavour. Simmer until they pop their skins and turn into a ruby-coloured purée.