After my post yesterday about the tartness of an unsweetened cranberry, I began looking around for some other ideas of what to do with these beautiful little red nutrient bombs. There had to be a way to use them in cooking that didn’t involve adding a bunch of sugar, I reasoned. And, I reasoned accurately.
Unbelievable how many ways there are to use unsweetened cranberries. How has this escaped me all these years? They say that need is the mother of invention, and that when the student is ready the teacher appears…..loosely applied, I guess I just wasn’t ready to find all these cranberry treasures until now! But, now that I have, I have to share.
First up are these adorable cranberry pinwheels. Oh la la! What if to our sour, pucker-face cranberries we add a bit of green onion, a bit of cream cheese and some feta, mix it all up together and spread it over a tortilla? Talk about a nutrient bomb, these are also a flavor bomb!
You can find the recipe and instructions here. No more puckering with cranberries, but prepare yourself for a barrage of inquiries as to how on earth you made such a heavenly treat.