Sandra Rose Gluck / Martha Stewart Living

Tart, scarlet cranberries are grown in sandy bogs in the northern United States and northern Europe. They're available from October through December. Rich in vitamin C, fresh cranberries are sold only during those months; you'll find them year-round frozen, juiced or sweetened, and dried for snacks and baking.

No matter how they're used, cranberries add a welcome sweet-tart note to cold-weather dishes such as brisket or turkey. Include them in baked goods for their ruby-red color and familiar zing. When in season, look for bright-colored, firm cranberries in the produce section.

Cranberry Bread

(Serves 8)

PREP TIME: 15 minutes. TOTAL TIME: 1 hour and 30 minutes, plus cooling.

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top gives the bread a sweet crunch.

4 tablespoons unsalted butter, melted, plus more for pan

2 cups all-purpose flour (spooned and leveled), plus more for pan

1 cup packed light-brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 large egg, lightly beaten

3/4 cup whole milk

1 bag (12 ounces) cranberries

1 tablespoon turbinado sugar, for topping (optional)

1. Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity) and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt; set aside. In a medium bowl, combine butter, egg and milk. Add wet mixture to dry mixture and whisk to combine; fold in cranberries.

2. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack. Then immediately turn right side up to let cool completely before serving.

Per serving: 310 calories; 7.4 grams fat (4.3 grams saturated fat); 5 grams protein; 56.9 grams carbohydrates; 2.8 grams fiber

Braised Brisket With Cranberries

(Serves 8)

PREP TIME: 15 minutes. TOTAL TIME: 4 hours and 15 minutes.

An important note: Make sure you buy fresh brisket, not corned beef.

3 pounds beef brisket, fat trimmed to a 1/4-inch layer

Coarse salt and ground pepper

3 tablespoons all-purpose flour

1 can (14.5 ounces) reduced-sodium chicken broth

1 cup dry red wine, such as Cabernet Sauvignon

1 bay leaf

2 tablespoons unsulfured molasses

1 bag (12 ounces) cranberries

1 bag (1 pound) frozen pearl onions

1. Preheat oven to 350 degrees, with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high heat. Add brisket, fat side down. Cook until browned, about 8 minutes to 10 minutes, rotating once. Transfer brisket to a plate (reserve pot).

2. Add flour to pot and cook, stirring, for 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries and 2 cups water; bring to a boil. Return brisket to pot and cover. Transfer to oven; bake for 3 hours.

3. Stir in onions; cover and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cook, uncovered, until brisket is fork-tender, about 30 minutes more. Discard bay leaf before serving.

Per serving: 352 calories; 13.9 grams fat (5 grams saturated fat); 34 grams protein; 16.3 grams carbohydrates; 2.7 grams fiber

Basic Cranberry Sauce

(Makes 2 cups)

PREP TIME: 15 minutes. TOTAL TIME: 20 minutes, plus cooling.

1 bag (12 ounces) cranberries

3/4 cup sugar

1 teaspoon grated lemon zest

1. In a medium saucepan, cranberries, sugar, lemon zest, and 1 cup water; bring to a boil. Reduce to a simmer and cook until cranberries are soft, about 10 minutes. Transfer to a bowl and let cool to room temperature. (To store, refrigerate in an airtight container for up to 1 week.)

Per 1/4 cup: 92 calories; 0.1 gram fat (0 grams saturated fat); 0.2 grams protein; 24 grams carbohydrates; 2 grams fiber

Cranberries are good for health in various ways. They are helpful in curing various types of disease...


Ingredients

* 1 (12 ounce) package fresh cranberries, finely chopped
* 1/2 cup white sugar
* 2 cups chopped apples
* 1 cup miniature marshmallows
* 1/2 cup chopped pecans
* 1/2 cup vanilla yogurt
* 1 cup frozen whipped topping (such as Cool Whip®), thawed

Directions

1. Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
2. After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.