Somerset Foodie Dried Sweetened Cranberries, 500g

Our Dried Sweetened Cranberries are deep ruby-red, plump and pleasingly chewy - the kind of pantry standby that turns up everywhere from a Christmas stuffing to a Tuesday morning bowl of porridge. Cranberries are wild, marsh-loving berries grown on North American bogs (chiefly Wisconsin, Massachusetts and Quebec), and the fresh fruit is famously mouth-puckering, so they're gently sweetened in drying to bring out their bright, fruity character without losing that signature tang. The result is a soft, jewel-like fruit with a balance of sweet and sharp that quietly lifts everything it touches.

They're a proper all-rounder, equally at home in the baking cupboard and the spice drawer. Stir handfuls into cookie dough, scone mix, fruit loaves or a Christmas panettone for pockets of glossy ruby fruit; scatter through a warm grain salad with feta, roasted squash and toasted seeds; or fold into the stuffing of a roast turkey or pork loin for a sweet-sharp counterpoint to rich meat. They're brilliant on a cheeseboard next to a sharp cheddar, mixed into granola or porridge for breakfast, tossed into a Persian-style rice pilaf in place of barberries, or chopped into a mince pie filling. Or just have them by the handful with a few salted almonds - hard to stop, easy to love.

Recipes to try using this ingredient:

Cranberry, Almond and Walnut Florentines

Why we love it:

• Plump, glossy and jewel-like, with a proper balance of sweet and sharp
• One of the most useful all-year-round dried fruits to keep in the cupboard - good in sweet bakes, savoury cooking, breakfasts and snacking
• A festive essential for stuffings, mince pies, panettone and cheeseboards
  
• Naturally fat-free, plant-based and a source of dietary fibre and vitamin C
  
• A brilliant British alternative to Persian barberries in pilafs and Middle Eastern-style salads

How to use:

• For cranberry and white chocolate cookies, fold 100g cranberries and 100g white chocolate chips into your favourite cookie dough. Chill briefly, then bake at 180°C for 10-12 minutes until just golden at the edges and soft in the middle.
• For a festive stuffing, soak 100g cranberries in a splash of brandy or orange juice for ten minutes, then stir through a sausage meat, sage and breadcrumb base before stuffing or baking in a tin.
• For a winter grain salad, toss warm cooked freekeh or pearl barley with crumbled feta, roasted squash, toasted flaked almonds, a generous handful of cranberries and a sharp lemon-honey dressing.
• Stir a couple of tablespoons into porridge, overnight oats or homemade granola - they plump up beautifully with a little warmth and moisture.

More information:

• Cranberries grown in North America, packed by us here at Somerset Foodie
  
• Suitable for vegetarians and vegans
  
• Naturally gluten-free
  
• Store in a cool, dry place away from direct sunlight. Reseal the bag after opening, or decant into an airtight jar to keep them soft and plump. They'll keep their colour and chew best out...