Chef Creations
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.
Cranberry Pecan Muffins with Streusel Topping
Chef Kristen Widican, Boston, Massachusetts
Cranberry-Pistachio Biryani
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.
Cranberry Apple Chutney
Created by Chef/Author/Consultant Joyce Goldstein
Ginger, Fig and Cranberry Semifreddo
Recipe provided by Chef John Ash, from his IACP award-winning 2007 cookbook, From the Earth to the Table (page 373). Used with permission.
Roasted Brussels Sprouts with Cranberry Brown Butter Roasted Brussels Sprouts
Created by Chef Dean Fearing for FOOD AND WINE Magazines, November 2007
