What can I do with bags of fresh cranberries I tossed in the freezer for preservation?

You can make my delicious cranberry apple relish that goes great with pork, poultry.
If you pour it into sealed jars it will last for at least a year, in or out of the fridge.

4 cups sorted cranberries
4 cups peeled, cored and diced apples granny smith are great
2 cups water
2 cups sugar

Bring sugar & water to boil, add berries and apples, reduce heat and simmer at a slow boil until skins split of berries and a pink foam develops. About 20 minutes, stirring frequently.

Keeps in fridge for weeks in covered container. :-)

You can mash them up and mix them with other fruits, nuts and seeds in suet to make bird feeders or animal lures for your back yard. But check the local laws first to make sure it is legal to do it yourself.

basic suet cake recipe.

hmmm… there’s only one thing suitable for cranberries on this forum… Make More Jellies

A low-sugar recipe for cranberry jelly is to bring ⅓ c. water and ⅓ c. sugar to a low boil, add 10 oz. frozen cranberries and simmer about 10 minutes…until the skins pop.Will last almost forever in the fridge.

I use dried cranberries in traditional salads and salads made with quinoa or brown rice. Toss in sliced, raw zucchini, carrots, whatever and add a mild vinaigrette.

How about a cranberry cobbler? Make it just like a peach cobbler, except use cranberries, instead,

If you do, save some for me. I will be right over.

I prefer cranberry-pear crisp

A cranberry chutney would be great with curries.

Cranberry Waldorf salad.

Cranberry-Pecan Muffins. Yum!

I make the relish that @gailcalled does but with ½ c. squeezed orange juice, 2 T. rind and ½ cup sugar to 1 bag of cranberries. Simmer until popped, skim off foam and stir in about ½ cup slivered almonds. Delicious and keeps well.

Cranberry bread made with applesauce. My mom uses a deep bundt pan to make experimental breads seem more appetizing- it works.

Make juice Popsicle to keep in the freezer until summer. We use empty yogurt cups with plastic spoons for handles. Cut a hole in the yogurt lid or use a small square of aluminum foil to keep the handle standing up straight.

You can also fill ice trays with the juice, for flavored ice cubes. I like to use them with lemonade in the summer.

@Coloma That sounds delicions, but what are sorted cranberries?

@WestRiverrat Living in a Condo in Boston’s North End (the neighborhood featured in the Haymarket video) we have no back yard, or yard of any kind, for that matter. I love bird watching and would definitely try that if I lived somewhere with some open space.

@RealEyesRealizeRealLies That’s actually a pretty good idea. I have been pressing some of our cranberry sauce into service as jelly, but a straight-up jelly would be perfect for things like PB&J sandwiches, and a sour jelly could be a spread and replace pickles or relish. I’m like “Dagwood”;http://cecilspub.blogspot.com/2011/07/can-you-conquer-challenge.html when it comes to sandwiches. I build up a monster sandwich for just about every at-home lunch.

I;‘ve discovered that a cranberry sauce that’s deliberately made a bit sour works great to replace pickles or relish. You have to spread it directly on the bread, though. If put on a layer of cold cuts the way sliced pickles or relish would be, it mostly just squirts out of the sandwich as you gite into it. So I put it directly on the bread, then put Dijon mustard on the top of the first layer of cold cuts. It goes great with cheeses, and with sliced turkey or ham.

@gailcalled Doesn’t the jelly need something to thicken it? No agar-agar or corn starch? Regarding the salads, those sound yummy. I can improvise around that idea.

@john65pennington Cranberry cobler sounds really good. I f cooking up a batch will get you to visit Boston and hang out for a while, I’ll start a batch tomorrow. How about we meet up tp watch the Patriots cut the Giants down to size next Sunday>

@marinelife I’m hungry just hearing the names of those dished. Thanks.

@janbb Sounds delicious, and I just got a deal on almonds as well. Great timing.

@Neizvestnaya My wife is a master of experimental cooking. She absolutely hates to cook to a recipe. If forced to do so, she will invariably change the quantities of a couple of items, just shake in enough till it “looks right.” Never any measurements. And she will substitute one or two other items for what the recipe calls for. The upside is she’s such an instinctive cook her experimental recopies almost always turn out great. The downside is neither she, nor anyone else can repeat that particular success.

@YARNLADY Brilliant. I had not even considered summer recipes. I bet cranberry popsicles would be great on a hot summer day.

@ETpro Haha..sorted, you know, weed out the bad berries. Sort out the sordid. ;-)

@Coloma I wondered, but to be honest, I have yet to meet a sordid cranberry.

@ETpro : The cranberry apparently comes equipped with its own thickening agent…at no extra charge.

A stand-alone salad is quinoa, dried cranberries and small pieces of walnut.

@gailcalled Quinoa, dried cranberries and walnut chips. Sounds great. I just wish some of the Haymarket vendors would start carrying quinoa. It’s bloody pricey in the supermarkets.

I have never checked the cost. Here at our modest local food coop, we buy all grains by the lb. and loose from the bin.

It’s probably, ounce for ounce, cheaper than the walnuts, which are now as costly as sirloin.

You can also dilute a grain salad with various greens…watercress, parsley, spinach, arugula, etc. (Or go outside in the spring and pick your own sorrel and dandelion greens.)