Peachy the Magazine December 2013 - Page 29

erries ENTERTAINING WRITTEN BY Tamberlyn Dobrowski PHOTOGRAPHY BY Taylor Mathis You can whip up sauces, chutneys and jellies. Crush them to make juice or dry them to sprinkle on salads. If you are truly ambitious, gather family and friends for a cranberry-stringing party! (Be sure to supply plenty of marshmallow-topped hot cocoa and sugar cookies.) For a festive addition to your holiday table, float them in champagne flutes. Cranberries—deep red in color and tart in taste—are a must-have on the season’s tables. This year, dare to go beyond the tried-and-true sauce and try these recipes. Your guests will love you for it. berries ranberries! DECEMBER 2013 29