And fall is one of the best times to explore this Cranberry Country.
The former come precut in a julienne, which means no more dealing with the sticky task of chopping them. The latter, with their larger size and supple texture (thanks in part to a different processing procedure), are perfect in salads and stuffings (or for topping our cornbread French toast).
So it’s only fitting that there’s an entire weekend devoted to the celebration of Massachusetts’ state berry.
This time of year, we reach for dried cranberries because they give dishes an autumnal feel.
There’s a reason cranberry sauce has been gracing Thanksgiving tables for so long.
Cranberries have a rich history in the Bay State, dating beyond even the days of the Pilgrims.