Cranberry Salsa

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Cranberry Salsa

Cranberry Salsa

It’s that time of year again. When my local SPAR grocery store stocks Ocean Spray cranberries in that familiar packaging, making my heart flutter. I’m not sure what the Belgians do with the cranberries, but this Texan knows quite a few ways to prepare them. (Jeweled Cranberry Bread, anyone?) I buy a bag every time I go to the store and put the ones I don’t use immediately in my freezer. I started experimenting with cranberry salsas in October. I took a batch to my writing group in the Netherlands and while the guys in the group gobbled it up,

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Jeweled Cranberry Bread

Jeweled Cranberry Bread

Those red jewels are on display in grocery stores everywhere – yes, even the Netherlands and Belgium stock fresh Ocean Spray cranberries. Just as the fall leaves exchange their green hues for an explosion of color, nothing quite says autumn like those tokens of sweet and tart. With glee, I rushed home with the bag and placed it in my fridge, excited about the visions of turkey alongside blue-cheese mashed potatoes, and my to-die-for sweet potato casserole. But then I stop. It’s still October. It’s too early for my mom’s Thanksgiving cranberry jello mold! What am I going to do

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Cranberry-Peach Bread

Cranberry-Peach Bread

I was so excited to find Ocean Spray cranberries in the Netherlands grocery stores when we first moved overseas. The happy bag of red berries was an instant passport to memories of Thanksgivings and Christmases in Texas. If you’re lucky enough to have a freezer in Europe, grab an extra bag or two and save this recipe for when peaches are ripe next summer, cranberries freeze well! Or open up a can of peaches, drain excess liquid, and enjoy this bread with a warm cup of tea in the wintertime. Preppin’ 1 cup (120 grams) all-purpose flour (patentbloem in Dutch)

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