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By HELEN W. SMITH
Kmuunnxk Neva Contributing Writer
Cranberries are available in stores from mid-September through December and are most abundant during their peak harvest season - October and November.
Cranberries may be stored in the refrigerator just as you bought them, for up to two weeks.
Before using, just sort and rinse cranberries in cold water.
Buying fresh cranberries in season, then freezing them, guarantees enjoyment of these berries all year long.
Cranberries freeze well. Without prewashing, doublewrap in plastic and store in freezer for up to one year.
Preparing frozen cranberries for cooking is simple. Just sort and rinse cranberries in cold water. No thawing is necessary and, in fact, best results are obtained without thawing.
Cranberries are versatile ingredients for everything from relishes to desserts. Use your imagination and you’ll discover hundreds of ways to enjoy this native American fruit.
Cranberries not only add a bright, festive touch to holiday foods, they’re good for you - because they contain vitamin C and fiber. A fact which should make you feel particularly good about preparing these recipes.
Cranberry cookery
When using fresh or frozen cranberries, a 12-ounce package equals three cups.
Stir 1/2 cup chopped cranberries, sprinkled with 2 tablespoons sugar
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