Cranberries, with their vibrant red hue and distinct tart flavor, are not just a festive adornment to Thanksgiving dinners. These little berries pack a powerful punch when it comes to nutrition and versatility in the kitchen.
Fresh, dried, or juiced, you’ll want to incorporate these tasty berries into your diet. I’ve rounded up the best vegan cranberry recipes below to get you started.
Raw, unsweetened cranberries are high in vitamins C, E, and K, manganese, and fiber. They also boast large amounts of antioxidants. [source]
Storage and freezing
Fridge: Store fresh cranberries in their original packaging for up to 2 weeks.
Freezer: Store cranberries in the freezer for up to a year. I always buy extra bags of fresh cranberries in November when they are plentiful in the grocery stores and freeze them so we can enjoy delicious cranberry studded treats all year long.
Do not thaw! Add frozen cranberries straight from the freezer into your recipe.
Yes! Rinse them well under cold water first. Raw cranberries have a very sharp, tart flavor which is unappealing to many. Typically, raw cranberries are added to baking recipes that contain sugar to balance the flavors.
Yes! I freeze fresh cranberries often. They will keep for up to a year in an airtight container in the freezer. When ready to use, add the cranberries directly from the freezer to your recipe. Do not thaw!
Fresh cranberries only have about 4g of sugar per cup. This is lower than other berries like strawberries and blackberries that have about 7g of sugar per cup.
Please scroll down to the recipe card for exact ingredient measurements and instructions.