September to December is fresh cranberry season. A perfect time to stock up. Simply throw a few bags into the freezer for later in baking cranberry orange muffins, lemon cranberry loaf, pear-apple-cranberry crisp or whirling in the blender with bananas for a cranana smoothie.
In thinking of other ways to get these pretty red healthy gems in your diet, here’s a fresh idea:
When your fall and winter soups are still super steamy hot but you (and the kids) are ready to eat, stir in a few frozen cranberries to help make that bowl the perfect temperature. Frozen cranberries make an especially attractive looking and tasting pairing in squash soups.
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