Cranberry Cooking For All Seasons introduces the cranberry as the star attraction in over 125 recipes, ranging from desserts, relishes, sauces, beverages, preserves and jams, to salads, breads, muffins, stuffings, poultry, game and meat dishes. Recipes range from generational family favorites to chef’s specialties, including traditional, contemporary and internationally inspired creations. Simple recipes include “Wild Rice with Dried Cranberries and Roasted Pecans,” “Cornish Game Hens with Cranberry Orange Maple Glaze” and “Cranberry Lemon Bars” to more exotic dishes such as “Sri Lankan Cranberry Chutney,” “Muscovy Duck Breasts in Sherry, Port and Cranberries,” and “Zucchini Cranberry Nut Bread.” Sweet or tart, jellied or whole, in breads or desserts, the cranberry is as versatile and tasty as it is healthy.

Besides offering delectable cranberry recipes, the cookbook includes a narrative, filled with photographs, about cranberry history, legend and folklore, as well as harvesting, production and cooking.