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Triple-Tart Cranberry Butter

By Karen Solomon
Of course you ate cranberries on Thanksgiving; it's required by culinary law that we consume our share, Pilgrim-style, in accordance with the holiday. But every year I think the same thing: I love cranberries—sweetened and chopped raw, boiled 'til bursting, pickled whole, popped in a muffin, dried, juiced—they are outstanding in piquant flavor, ridiculously good for you, incredibly versatile, decorative, and colorful. So why do they only get play on the table but once a year?Keep reading »
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