The pages of this cookbook are full of ideas for incorporating cranberries into every meal of the day. Didn’t think you needed that many cranberry recipes? Think again! As usual, Sally has hit it out of the park and given us a collection of recipes that are sure to become favorites.
Get the book! The Cranberry Cookbook by Sally Pasley Vargas
Most of us probably associate cranberries with Thanksgiving dinner, but Sally makes a convincing argument for giving cranberries some year-round attention. The frozen and dried varieties are easily available any month of the year, she reminds us, and you can use them in savory recipes just as easily as sweet recipes. To prove her point, she includes recipes in her cookbook for breakfast, lunch, and dinner, and for every season. Here’s a sampling: Cranberry-Chocolate Babka, Grilled Beef Kebabs with Cranberry Barbecue Sauce, Turkey Sliders, Pickled Cranberries, Dark Chocolate Gelato with Bourbon-Infused Cranberries, and Cranberry Lime Ricky. And, of course, these Chocolate Cranberry Zucchini Muffins. As I flipped through Sally’s book, I kept returning again and again to these Chocolate Cranberry Zucchini Muffins. They looked so rich and decadent – the kind of muffin that walks the line between breakfast and dessert. And so pretty! I’m happy to say that they hold up to their promise. The zucchini keeps the muffins incredibly moist and rich, and the cocoa makes them feel like a real treat. I was surprised by the whole cranberries called for in the recipe – I’m used to seeing dried fruit in muffin recipes like this. But they were perfect. They melted into jammy pockets during baking and made the perfect contrast to the richness of the muffin. Oh, and don’t skip the pistachios on top! They add just the right amount of texture and crunch to every bite. Convinced that you need more cranberries in your life? I hope so! Check out Sally’s book and make sure your pantry is stocked!
Get the book! The Cranberry Cookbook by Sally Pasley Vargas
Sally also mentions that if you have trouble finding frozen cranberries at the store, frozen raspberries would make a good substitute. If your grated zucchini seems very wet, use your hands to squeeze out the excess. Recipe reprinted with permission from The Cranberry Cookbook © 2017 by Sally Pasley Vargas. Reproduced by permission of Globe Pequot, an imprint of Rowman & Littlefield. All rights reserved. Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet.
