Fresh and frozen cranberries each have their own pros and cons, and understanding the differences helps when you're cooking or baking—especially for a holiday like Thanksgiving. What's the big deal?

For most of the year, many of us don’t think much about cranberries. But then, these tart kin to the blueberry are harvested from October through December, scooped off the surface of the Midwestern ...

Packed with fresh cranberries and dried fruit, this abundant cranberry bread lives up to its name. It has a similar texture ...

Concetta’s Cranberry Chicken Salad is the perfect light and refreshing summer lunch, packed with tender rotisserie chicken, ...

Cranberry Salsa with Cilantro, Lime and Jalapeño from Kalyn’s Kitchen. (Photo by Kalyn Denny) Cranberry Salsa with Cilantro, Lime and Jalapeño from Kalyn’s Kitchen. (Photo by Kalyn Denny) Cranberry ...

Deliciously sugared, spectacularly sparkling cranberries. Make this simple recipe for candy coated popping cranberries! This recipe differs from traditional sugared cranberries with the modern twist ...

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An ongoing debate is whether you should you serve cranberry sauce warm or cold. This is a matter of personal choice. The sauce is clearly thicker when chilled, but when used as a topping for poultry, ...

Cranberries are available from late October through December, usually in a 12-ounce bag that is equivalent to 3 cups of whole berries. Choose berries that are brightly colored with a smooth, glassy ...

Dried cranberries add sweetness and tartness that instantly elevate basic tuna salad. This recipe uses pantry staples and ...