Whether you're looking to add something sweet to salads, baked goods or seasonal dishes, cranberries pack a lot of flavor, as well as important nutrients and antioxidants, and can be added to a variety of dishes, from muffins and cookies to salads and even quesadillas.

Due to their sweet taste, healthful benefits and versatility, cranberries continue to be increasingly popular.

The tiny berry, one of only three fruits native to North America, is grown in several states around the country, but Wisconsin-based growers alone produce more than half of the world's entire supply of cranberries.

Chive Topping½ cup sour cream, low fat1 ounce (½ cup) chives, thinly sliced1 teaspoon fresh garlic, minced½ teaspoon lemon juice¼ teaspoon salt1/8 teaspoon cayenne pepper, groundQuesadillas2 cups Brie, rind removed8 8-inch flour tortillas, low fat1 pound turkey, cooked and shredded1 cup sweetened-dried cranberries½ cup walnuts, toasted and chopped½ cup chives, thinly slicedChive ToppingPurée topping ingredients in food processor until smooth. Refrigerate.QuesadillasPreheat oven to 350 degree.Spread ¼ cup Brie over half of tortilla.Layer ¼ cup turkey, 1/8 cup cranberries, 1 tablespoon walnuts and 1 tablespoon chives.Fold tortilla in half.Bake quesadillas on baking sheet 8 to 10 minutes until cheese is melted.Serve with chive topping.

1½ cups flour½ cup oat bran3/4 teaspoon salt1/3 cup sugar3 teaspoons baking powder2 eggs¼ cup vegetable oil1 cup milk1 cup fresh cranberries, chopped1 cup chopped walnuts1 teaspoon orange peel, gratedPreheat oven to 400 degrees.Mix flour, oat bran, salt, sugar and baking powder. Set aside.Beat together eggs, vegetable oil and milk; add to dry ingredients.Add cranberries, walnuts and orange peel.Stir all together, batter may be lumpy.Pour into muffin tins and bake 20 minutes.

1 small red onion, sliced vertically8 to 9 cups spinach leaves, washed and patted dry1/2 cup pecan pieces, toasted4 ounces feta cheese, crumbled1/2 cup sweetened-dried cranberries1 tablespoon mint leaves, chopped2 tablespoons sherry vinegarPinch of salt6 tablespoons olive oilBlack pepper, freshly groundQuarter and thinly slice red onion.Place slices in cold water; soak for 30 minutes. Drain; pat dry.Place soaked onion slices, spinach, pecans, feta, cranberries, mint and vinegar in large mixing bowl.Toss together with large pinch of salt.In saucepan, heat olive oil to just below smoking.Pour hot oil over salad in bowl, tossing well.Taste and correct seasoning with salt, pepper and vinegar.