This Week’s Ingredient: Cranberries!
They’re sweet. They’re tart. They’re harvested from bogs. And they’re a deep, beautiful, fire-engine hue. If your only exposure to cranberries is in combination with their fermented partner, vodka, then you’re totally missing out (not to mention that the “cranberry juice” served in bars is basically just sugar water).
Yeah, I know. I’m from a city that has more bars than traffic lights and go to a school that was ranked number one on Playboy’s list of top party schools, yet I don’t drink. Or party – in the traditional sense, anyway.
Not everyone in college likes to drink. In fact, for the majority of our freshman year, one of my r…