Chefs love cooking with cranberries! Every form offers a different benefit. Fresh cranberries can add tartness to balance the flavors of sweet dishes while dried cranberries add sweetness and appealing, chewy texture. Cranberry juices create the foundation for a wide variety of beverages, and cranberry sauce can become the backbone for savory sauces to accompany seafood, poultry, and red meats.
Chef Kristen Widican, Boston, Massachusetts
Adapted from a recipe created by Chef/Restaurateur/Author Suvir Saran, executive chef and co-owner of Devi Restaurant, New York City. Recipe appeared in the May 2008 issue of FOOD & WINE Magazine.
Created by Chef/Author/Consultant Joyce Goldstein
Recipe provided by Chef John Ash, from his IACP award-winning 2007 cookbook, From the Earth to the Table (page 373). Used with permission.
Created by Chef Dean Fearing for FOOD AND WINE Magazines, November 2007
Recipe provided by Chef/Restaurateur/Author Suvir Saran, executive chef and co-owner of Devi Restaurant in New York City, and author of American Masala: 125 New Classics from My Home Kitchen (page 12). Used with permission.