All my Christmas baking is done and the house smells wonderful. At this time of year, I especially like to cook and bake with Cranberries. The tartness of the cranberry make it one of the few berries never to be eaten raw. Sugar is needed to sweeten and soften its tangy flavour.
Cranberries have a very short season. As November approaches, these bright red berries appear on greengrocers shelves. But, by the end of December these beautiful fruits have disappeared again. I tend to freeze a few bags to use during the year.
Here are a few recipes to whet your appetite
|Lemon Cake with Cranberries and Lemon Icing from Cooking Melangery|
|White Chocolate Cranberry Tart from Roxana's Home Baking|
|Cranberry Bliss Bars from The Black Peppercorn|
|Cranberry Upside Down Cake from The Philadelphia Tea Society|