By HELEN W. SMITH

By HELEN W. SMITH Extension Agent. Home Economic* If you’re like me, one of may favorite holiday foods is the cranberry It’s tart flavor and bright red color accent many holiday foods. Cranberries are good for you because they contain vitamin C and fiber. Cranberries are available in stores from mid-September through December and are most abundant during their peak harvest season - October and November. Cranberry Tips 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. Cranberries freeze well. Without pre-washing, double wrap 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. Cranberry Cookery Cook four ounces of cranberrie^ ini one cup of orange juice until they pop arid use as a delicious, lowfat sauce over green vegetables. / Add one-half cup ground or chopped cranberries to your favorite i holiday or cornbread stuffing. Before baking apples, fill the center of thd apple with cranberries, a sprinkle of sugar and cinnamon. For fanastic pie fillings, combine chopped cranberries with chopped fresh or dried, naturally sweet ) fruits, such as apples, raisins, prunes or apricots. For cranberry coolers, mix onehalf cranberry juice with one-half of your favorite fruit juice. Serve over ice. | Add cranberry juice to hot apple cider and serve on a chilly winter evening. Recipes Featuring Cranberries i Because of their tart flavor, cranberries are bften combined with other naturally sweet foods like t apples or oranges to make them less tart. Here are a few cranberry recipes for the holiday season: Cranberry Freeze 1 8-ounce package, cream cheese,