---

Can you imagine preparing a holiday dinner without the traditional crimson cranberry somewhere in the menu? Naturally tart, unusually colorful and full of vitamin C, this berry originated right here in North America. Before the Pilgrims came to the New World, the Indians put the versatile plant in good use as a preserver of venison, medicinal salve, colorful dye for rugs and blankets, and even a symbol of peace. I might add that I use cranberry juice at Easter time to dye some of the eggs that I decorate. The Pilgrims saw that the berries were edible and christened them “craneberries” because of the pink blossoms growing on the trailing vines reminded them of the heads of cranes.

I watch the produce department for the first signs of this holiday fruit, which started about three weeks ago and when the price comes down a bit I buy several bags to use in salads, desserts, cookies, candy, relishes, beverages, breads and of course, plain old cranberry sauce, which I can use to grace my table with the wonderful taste of homemade.

Best I get started with recipes . . .

+++++

I mentioned cookies and these have become a favorite to make all year round as they have dried cranberries (craisins) in them.

OATMEAL CRANBERRY WHITE CHOCOLATE CHIP COOKIES

2/3 c. butter or margarine (softened)

2/3 c. brown sugar

2 large eggs

1-1/2 c. old-fashioned oats (quick oats may be used)

1-1/2 c. flour

1 t. baking soda

1/2 t. salt

1-6 oz. package craisins (dried cranberries)

2/3 c. white chocolate chips or chunks

Beat butter and sugar in mixing bowl until light and fluffy. Add eggs, mixing well.

Combine next four ingredients in a separate bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and chips or chunks.

Drop by rounded teaspoonfuls onto ungreased cookies sheets. Bake at 375 degrees, 10-12 minutes or until light golden brown (don’t overbake). Cool on wire rack. Makes about 2-1/2 to 3 dozen cookies.

+++++

I also mentioned relishes. These are both delicious as a condiment with pork, turkey, duck or goose.

CRANBERRY-PINEAPPLE RELISH

4 c. fresh cranberries

1 c. sugar

1 c. crushed pineapple (in its own juice) drained

1 t. lemon juice

Wash and drain berries. Put through food chopper or in food processor, chopping coarsely. Add rest of ingredients and mix well. Chill. Will keep three to four weeks in fridge. Makes two pints.

+++++

CRANBERRY-APPLE RELISH

4 c. fresh cranberries

2 slightly tart apples, peeled, quartered and cored

1/3 of a medium-sized lemon, with peel (seeds removed)

2 c. sugar

Put first three ingredients through food chopper or food processor, chopping coarsely. Add sugar and mix well.

Chill. Will keep 3-4 weeks in fridge. Makes 2 pints.

NOTE: Both of the relishes would make a nice hostess gift at a holiday party.

+++++

And, candy with cranberries? Quick, easy and tasty it is.

CRANBERRY BOG BARK

1 c. craisins

1-1/2 lbs. white chocolate (almond bark)

2 c. coarsely chopped walnuts

Put craisins in a veggie steamer; steam over simmering water 2-3 minutes. Remove and turn out on paper toweling, blot and cool.

In a double boiler (or in the micro) melt as you would chocolate chips. Take off heat and stir in craisins and nuts. Spread evenly over a foil lined cookie sheet, making it as thin or thick as you wish. Refrigerate 30 minutes or until candy is hard. Break into pieces. Makes 2 lbs.

+++++

This is a wonderfully sweet and tart salad that you make the night before and finish the next day. Great for holiday get-togethers.

24-HOUR CRANBERRY FRUIT SALAD

2 c. fresh cranberries, coarsely chopped

3 c. mini marshmallows

3/4 c. sugar

2 c. chopped apple (skin on) Braeburn, Jonagold, Gala or Fugi

1 c. seedless green grapes

1/2 c. chopped pecans or walnuts

1 c. whipping cream (1/2 pint) whipped*

In large bowl, combine berries, marshmallows and sugar. Cover, refrigerate overnight or eight hours.

Two hours before serving, add fruit and nuts. Fold in whipped cream. Refrigerate 1-2 hours.

*You may use 8 oz. container whipped topping but it will be very sweet (I wouldn’t).

+++++

Is ham on the menu for your holiday entertaining? Baste it with this glaze––it’s delicious!

CRANBERRY MAPLE GLAZED HAM

1-16 oz. can jellied cranberry sauce

1/2 c. real maple syrup

1-8 lb. fully cooked whole boneless ham

Combine sauce and syrup in a small saucepan; cook over medium heat just until sauce is smooth, whisking often. Put ham on rack in a shallow roasting pan. Bake uncovered, at 325 degrees for 1-3/4 to 2 hours or until meat thermometer registers 140 degrees. Baste ham often with glaze during last 45 minutes of baking. Serves 20.

+++++

Do you need a centerpieces for your holiday table? This is easy to do and very attractive.

CRANBERRY CANDLE FLOAT

Fill a round glass bowl (about 7-inches in diameter and 4-5 inches deep), the prettiest one you can find (like cut glass) about two-thirds full with cold water.

Add fresh cranberries to almost cover the water. Get three to five floating candles and put them among the cranberries; then light.

*Floating candles can be found in candle shops or perhaps at the drugstore.

NOTE: Be careful to keep the candle flames from touching the berries as the heat of the flame could cause them to burst––not likely, but it might happen.

+++++

Thought for the day: Enrich someone’s life today with a warm word of praise. Both of you will be better for it.

---