Seasonal Ingredient of the Week: Cranberries

Eagerly associated with Christmas (mostly thanks to cranberry sauce), cranberries are a welcomed pop of colour and a tart, fresh taste against a background of otherwise hearty food in the colder months. Far than just limited to your Christmas dinner though, cranberries make the perfect addition to meals and desserts throughout winter, whether they be stewed and added to porridge, or served alongside a Sunday roast. 

A tart, ruby-red berry, cranberries grow wild across Northern Europe, coming into season from October until January. Rich in vitamins C and D, as well as potassium and iron, they are well deserving of their superfood title, believed to be a natural remedy for a host of health conditions. For the best, choose firm, plump and shiny berries. 


- Tart in flavour, cranberries benefit from a little added sweetness, whether it be honey, maple or sweeter fruits such as apple, grapes or dates. Simply add to a pot with a little water, addyour choice of sweetener and stew for 5-10 minutes over a medium heat until the cranberries are broken down into a compote. Store in the fridge for up to 5 days, or freeze. 

- How to use your compote? There’s endless options! Add it to your porridge or stir it into porridge whilst it’s cooking, serve with coconut yoghurt, serve with pancakes or waffles, mix it into cake batter, add it to a raw cheesecake to create a cranberry layer or simply spread it on rice cakes for a snack. 

- And don’t be limited to sweet. Serve your compote with lamb or turkey for a homemade cranberry sauce. 

- They're great to use fresh too. Add the cranberries to a muffin mix and they’ll cook and break down in the oven for a pop of flavour, complimented by the sweetness of the muffin.