Brandywine Table: Explore Cranberries for the Holidays
So much more than a sauce
Cranberries carry a reputation as one of the holiday’s most essential ingredients. Their tart snap cuts through the richness of a feast and their bright color lends instant cheer to both savory dishes and sweets. Native to North America, cranberries have long been part of seasonal traditions from Thanksgiving through the New Year, with Indigenous communities drying and sweetening them and colonial cooks stirring them into relishes and baked goods. And today no holiday table feels complete without their ruby glow.
What makes cranberries remarkable isn’t just their festive color but their personality in the kitchen. They’re one of the few fruits that thrive in cold weather, until harvested in late fall when most gardens are bare. Their natural acidity brightens both meat and pastry and their high pectin content makes them a dream for preserves.
Left whole, cranberries pop and burst like little flavor bombs. Dried, they concentrate into chewy nuggets of tangy sweetness. Whether cooked into sauce, folded into batter or scattered across a salad, cranberries are endlessly adaptable — small berries with a big role to play. So, how will you use them this holiday season?
We asked Peachtree Catering, the company behind four distinctive local venues, for ideas. Known for crafting menus that celebrate seasonality with inventive twists, Peachtree’s chefs approach the familiar with fresh eyes.
Pastry chef Jennifer Roach-Dixon finds cranberries indispensable in her repertoire. “They’re naturally high in pectin,” she explained. “That means they don’t need added thickeners, so jams and jellies stay beautifully clear. And they’re naturally gluten-free. That’s important for many of our clients.” She shared recipes featuring cranberries in four unexpected guises: in biscotti, individual tartes tatin, a cranberry-pear crisp and a panna cotta.
Chef tournant Omar Rosado contributed a sweet bread pudding. Rich and custardy, it gains a festive lift from cranberries — their brightness balancing richness and keeping a classic lively. Together, chefs Roach-Dixon and Rosado embody Peachtree’s philosophy of freshness, craft and warm hospitality. Their holiday recipes show that cranberries are not just a garnish but a signature ingredient — capable of carrying a menu from first bite to final spoonful.
Rich in vitamin C, fiber and antioxidants, cranberries bring much more than color and flavor to the table — they offer real nourishment, too. Their tartness can be tamed with sugar or honey, but it can also be used as a bright contrast in savory dishes or a lively accent in cocktails.
This season, try cranberries beyond the sauce bowl — or worse, the can. After a little exploration and experimentation, you’ll find these berries prove themselves to be not only a holiday tradition but an ingredient worth exploring all year long.