Cranberry-Maple Compote: In a saucepan over medium heat, combine 4 cups (1 L) fresh or frozen cranberries, 1/2 cup (125 mL) apple juice and 1 cup (250 mL) maple syrup. Simmer, stirring, about 10 minutes. Serve warm or chilled.
Coleslaw Chicken Salad: Mix cooked sliced chicken breast with shredded cabbage and carrots, chopped fresh parsley and fresh cranberries. Dress with a mixture of plain yogurt, Dijon mustard, honey, salt and pepper.
Baking muffins or scones? Make them almost guilt-free by adding cranberries and chopped walnuts.
Homemade dried cranberries: Boil berries just until they ‘pop.’ Drain; stir in a little cooking oil and sweetener of your choice (e.g., honey, maple syrup, sugar). Bake on a parchment-paper-lined sheet at low heat (200°F) for two to three hours; let cool.
A tasty addition: Add homemade or store-bought dried cranberries to granola, trail mix, a wild-rice side dish or leafy green salad.
Flavour a roast: Add cranberry sauce and chopped onion to the slow cooker (or covered roasting pan) along with lamb or beef.