I love to cook and make healthy and delicious things for my family. I make spreads, stews, cookies or other goodies often during the weekend. These preparations come in handy during the week on days when I am short on time. I can quickly reheat prepared stews for a hearty lunch or dinner and spreads like this one are fantastic as a topping on bread, crackers, in yogurt or homemade chia pudding.
I love spreads that have a sweet and slightly sour taste to it. Combining cranberries with clementines or oranges are perfect to receive that lovely sweet-and-sour balance.
Although the cranberry season is from October to January, there are still a lot of places where you can buy fresh frozen bags (check Local harvest.org). I often buy them in bulk by the end of the season when they are on sale and freeze them. To use frozen cranberries for cooking, only rinse them in cold water and use them like fresh cranberries in recipes.
My daughter loves to help me in the kitchen or pretend that she is feeding her stuffed animal friends. As the cranberry-clementine sauce is simmering on the stove, I keep an eye on it while playing the imaginary safari tour with her.