[Welcome to Like or Dislike, where you get to share how you really feel about ingredients from the pantry, ingredients I'm thinking about adding to my pantry, other seasonal foods, and favorite cooking gear. The things you like are sure to find their way to the recipes here on The Perfect Pantry, so do tell.]
Even if I didn't live in the part of the country that ships cranberries from the local bogs to markets everywhere, I'd still be a huge fan of dried cranberries. Cleverly named "craisins", because they're soft and wrinkly just like raisins, dried cranberries can add just the right amount of chewy tartness to salads, muffins, and granola. If you can find these reduced-sugar cranberries (look in the section of the supermarket that has produce and nuts, and other dried fruits), they offer a real savings in sugar without losing much of the sweet taste. Sweet, tart, wrinkly, red: dried cranberries always find a place at my table at this time of year; I've even made chutney with them. How about you?
Dried cranberries: like or dislike?
Last week: canned green chile peppers. Who liked, and who disliked? Take a peek.
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