Ya see! YA SEE! **THIS** is why I buy fresh cranberries in the fall, throw them in the freezer and

M

marilynfl

Moderator
promptly forget about them for three, possibly four years.

IT'S BECAUSE when I find a recipe that uses FRESH or FROZEN UNSWEETENED CRANBERRIES, I can make the damn thing without having to drive all over God's Little Green Earth looking for FRESH or FROZEN UNSWEETENED CRANBERRIES when THEY AREN'T IN SEASON and constantly hear: "I'm sorry, we don't seem to have any FRESH or FROZEN UNSWEETENED CRANBERRIES. They aren't in season."

Not in Publix, not in Winn/Dixie, not at Walmart (after checking TWO stores), not at Heath's (where you can take any object found in either Publix or Winn/Dixie and just add two dollars to it), not at Love's (where you can take any object found either in Publix or Winn/Dixie and just add three dollars to it). That was it...I ran out of options.

(grumble, grumble, mumble)

 
Ellie Kriegers's Double Berry Almond Breakfast Cookie

(not that I'll be making this exact recipe anytime soon...or at least not until fall)

From Shape Magazine (May 2016)

1 C almonds
1 C whole-wheat flour
1 tsp baking powder
1/4 tsp salt
1/3 C canola oil
1/2 C pure maple syrup
1 large egg
1 tsp vanilla extract
1 C rolled oats
1.5 C fresh or frozen blueberries
1 C fresh or frozen cranberries (halved)
1/2 C unsweetened dried cranberries
1/2 tsp finely grated lemon zest

Preheat to 350. Toast almonds for 8 minutes. Chop.

Whisk dry ingredients to blend. Whisk wet ingredients to blend and add to dry. Add nuts, oats, berries and zest.

Line cookie sheet with parchment. Using 1/2 C scoop, make 8 large cookies.

Bake 20-25 minutes.

PER COOKIE: 368 Calories, 20 grams of fat, 44 grams of carbs, 8 grams protein, 6 grams fiber, 146 mg sodium

(gee, I may have just convinced myself NOT to make these)

REMEMBER, she considers these a meal...not a snack AFTER you've already eaten a meal.

In her cookbook "You Have it Made" she uses pecans, blueberries and (those damn) FRESH or FROZEN UNSWEETENED CRANBERRIES for the same cookies.

 
I did the same search about four years ago. Now I throw 5 bags in the freezer

around Christmas time. The cookies sound great!

 
I feel your pain and I make sure I have a good stash in the freezer

at Thanksgiving time. But I'll tell you what would really be good for you. Go live in Saudi Arabia for 12 years. You'll learn how to stock up when there is something you need on the grocery shelves because that boat may not dock again for a very long time or maybe ever again. And you'd sure learn that what ever was available was plenty good enough to work. Don't make your life so hard....no one would be able to tell if they were Californian or Turkish.

 
I wonder why Ocean Spray, etc doesn't sell them frozen, they freeze so well. I'm thinking it has to

do with supply and demand. Stores seem to have a hard time keeping them in stock during the holiday season, perhaps there aren't enough to sell both fresh and frozen. Then there are all the cranberry juice products, etc.

 
One year the store I shopped in put a stash in their freezer section...

I was so surprised to see that. Alas, I only saw it once. It must be that the sources for them cannot keep up with the demand. We visited a cranberry farm once and it takes an enormous amount of water to grow them.

I always have a supply in my freezer, they keep well for years, if frozen properly and kept at 0 degrees. So stocking up at Thanksgiving and Christmas is the answer for now.

 
Cyn, what are you making with your frozen cranberries?

I just uncovered a bag in my satellite freezer! Mar's cookies sound wonderful but have too much fat. Colleen

 
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