chagrinvalleyherbsociety Fresh cranberries can be frozen for up to nine months and used in recipes without thawing.
Fresh cranberries can be kept in the refrigerator for two to three months in an airtight bag or container.
Add dried cranberries to warm and cold cereals, salads, yogurt, cottage cheese, grain-based dishes, meat
dishes, and baked goods.
Herb Cranberry Sauce Recipe
12 ounces cranberries, washed
½ cup dark brown sugar, packed
½ cup water
1 teaspoon chopped rosemary or ⅓ teaspoon dried
1 teaspoon chopped thyme or ⅓ teaspoon dried
1 cinnamon stick, or ½ teaspoon ground cinnamon
In a medium-sized pan, add cranberries, brown sugar, water, rosemary, and thyme. Bring sauce
to boil over medium-high heat. Reduce heat and simmer for 15 to 20 minutes, or until
cranberries pop and the mixture has slightly thickened. Make sure to stir occasionally, about
every 5 minutes. Turn off heat and remove cinnamon stick. Taste sauce and add more
sweetener if desired. If needed, add more water for a thinner sauce. Allow to cool slightly to
thicken before serving. Yields 1 ¼ cups Cool completely and store in an airtight container in the
refrigerator for up to 1 week or up to 1 month.
Jessica Gavin
The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, Ohio
