'Cranberries' on Serious Eats

Cocktail Overhaul: Cosmopolitan

The Cosmo is arguably one of the most influential cocktails of the past twenty-five years. Its popularity skyrocketed in the 90's and was on the menu off every bar from NY to Timbuktu. It already saw one upgrade later in its life and now its time for a new one. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Braised cabbage is like the nerdy younger brother to hip fried Brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. First chop a head of the red stuff into rough pieces, then send it on a trip in a red wine sauce. Once tender, finish the cabbage with silky burre mane (butter and flour mixture), and dot it with tart dried cranberries for a vibrant, silky side dish that can go toe to toe with the cool kids. More

From A Polish Country House Kitchen's Red Cabbage with Cranberries

Braised cabbage is like the nerdy younger brother to the now hip fried brussels sprouts or effortlessly cool kale caesar salad. Grassy and cruciferous like its siblings, cabbage is simply bigger, bulkier, and (often) less flavorful. But if cabbage is prepared as it is in Anne Applebaum and Danielle Crittenden's From A Polish Country House Kitchen, it has a chance at popularity. More

New England Sausage, Apple, and Dried Cranberry Stuffing from 'The Epicurious Cookbook'

Stuffing (or dressing, depending on your method and who you talk to) is my favorite part of Thanksgiving dinner. In my opinion, shoveling forkfuls of fat-soaked bread doused in gravy and cranberry sauce into my mouth is what Thanksgiving is all about. In The Epicurious Cookbook, editor Tanya Steel offers a few variations on dressing/stuffing, but the most vibrant is New England Sausage, Apple, and Dried Cranberry Stuffing. More

DIY vs. Buy: How to Make Cranberry Liqueur

Forget about the big jugs of watery cranberry juice on the grocery store shelves—the best way to put these gorgeous red fruits into your drinks is with a homemade cranberry liqueur. Fresh cranberries are ubiquitous this time of year, and turning them into liqueur is a snap. So not only will you have a versatile ingredient for festive Thanksgiving cocktails, but a bottle of this beautiful crimson liqueur also makes a great gift come December. More

Sam Sifton's Basic Cranberry Sauce

Yes, cranberry sauce is a given. You probably make a homemade version to accompany its canned brethren in order to appease the most strident of canned-sauce believers. But often homemade cranberry sauce recipes include a cascade of spices, fruit, and nuts to distract from the fact that the sauce is simply a frozen bag of bouncy fruits cooked up with far too much sugar. In Thanksgiving: How to Cook it Well, Sam Sifton offers a straight-forward, yet well-balanced Basic Cranberry Sauce to counter all of those overwrought bowls of relish. More

Have You Tried Cranberry Beer?

It can be a little risky, from a brewing perspective, to add any foreign bodies to a beer. Cranberries present special issues, Sand Creek Brewery's Todd Kreuger told me, because cranberries are very low pH and can stall a beer's fermentation. Lots of healthy yeast is necessary for cranberry beer to not be an underattenuated, sticky-sweet disaster. But each of these cranberry beers would make a fun addition to your Thanksgiving meal. More

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