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It's about the red-skinned berry today...the cranberry.

The Wampanoags Indians of Cape Cod called it "bitter berry," the English "bounce berry," The Dutch called it "crane berry." Each name a different quality of the tart, bog berry that grew where native cranes and herons walked, and we call cranberries. For the New England tribes, the wild berry was nearly as useful as corn. Its acid pulp and strong skin gave the berry, dried or frozen, a goof shelf life. Indians pounded the berry into dried meat and fat to make the traveling snacks they called pemmican. They sweetened the berry with maple sap to add their breakfast food, roasts and stew. They ground the berry to make a poultice for poisoned-arrow wounds and a dye to redden both human and animal skins. They also taught the colonists how to make a delicate sauce of cranberries boiled with maple syrup to put on meats.

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The first recipe today is a cranberry glaze, similar to what was made by the Indians.

CRANBERRY HONEY GLAZE

1 8 oz. can jellied cranberry sauce

1/4 c. honey

Combine ingredients in a small saucepan. Cook over medium heat just until sauce is smooth, whisking often. Brush a good amount on poultry or ham while baking.

Makes about 1 cup.

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CREAMY MOLDED CRANBERRY SALAD

1-12 oz. pkg. fresh cranberries

3/4 c. plus 2 T. sugar, divided

1-1/2 c. water, divided

1 8 oz. can pineapple tidbits, drained

1 medium tart apple, peeled and diced

1/4 c. chopped walnuts

1 envelope unflavored gelatin (Knox)

1/4 t. salt

1/2 c. mayonnaise

2 T. lemon juice

1 t. grated lemon peel

In a saucepan, combine berries, 3/4 c. sugar and 1/2 c. water. Bring to a boil; boil for 3-4 minutes or until berries pop. Remove from heat, stir in pineapple, apple and nuts. Chill until cooled. Put gelatin and rest of water in another saucepan; let stand for one minutes. Add salt and rest of sugar, cook and stir over low heat until dissolved. Remove from heat and stir in mayo, lemon juice and peel. Transfer to mixing bowl; chill until partially set, about 1 hour. Beat until fluffy. Fold in cranberry mixture. Pour into a 6-cup mold that has been sprayed with non-stick cooking spray. Chill until firm, about 8 hours.

Makes 10-12 servings.

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CRANBERRY-ORANGE

RELISH

1 small orange, cut into eighths

1-12 oz. package fresh or frozen cranberries

1-1/4 c. sugar

In food processor bowl, put orange, cranberries, and sugar; process until finely chopped. Refrigerate several hours to blend flavors. Note: if you don't have a food processor, Put them through a chopper, old-fashioned grinder or chop into small pieces with a sharp knife.

Make about 3 cups.

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CRANBERRY OATMEAL COOKIES

1 c. butter or margarine, softened

1/2 c. sugar

2 eggs

1 t. vanilla

2 c. plus 2 T. flour

1 t. baking powder

1/2 t. salt

1/4 t. baking soda

2 c. quick-cooking oats

1 c. raisins

1 c. coarsely chopped fresh cranberries

1 T. grated orange peel

1-12 oz. pkg. white chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a bowl combine flour, baking powder, salt and baking soda; add to creamed mixture. Stir in oats, raisins, cranberries and orange peel. Stir in chips. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheet. (I use parchment paper-no cookie sheets to wash). Bake at 375 degrees 10-12 minutes or until the edges are lightly browned. Watch just before 10 minutes and should be just soft to the touch. Let sit on cookie sheets for two minutes; remove to wire racks to cool.

Makes about 5 dozen cookies

TFD: Sometimes temptation is sure to ring your doorbell, but do not ask it to stay for dinner!

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