Interest in cranberries worldwide spikes each year in November, when wintertime holiday recipes are traditionally paired with this tangy, antioxidant-rich berry.

Lebanese chef Reem Azoury recently led students through a light summertime menu of salads, fish and a fresh-fruit dessert dressed and flavored with a subtle dash of cranberry.

To start, however, the class began by boiling water for a cold soba noodle salad with charred asparagus and ginger cranberry dressing.

Other advice included using fresh herbs whenever possible in salads, something Azoury said Lebanese were hesitant to do.

Instead, Azoury's berry-infused menu relied on Ocean Spray cranberry juices and dried fruit, which are available at most supermarkets.

Even in their processed forms, cranberries offer more than flavor.

Azoury's menu paired cranberries with a slew of other superveg.

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