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Cranberries.  They have a long history as an important food for us.  Early in the cranberry’s history, various Native American groups used this bright red fruit in many ways. The juice made an excellent dye for fabrics, the berries were used in medicinal ways, made into jams, syrup, tea and were added to breads and meats. Many of the berries were dried and stored to be used over the winter months. Some years ago the packaging of dry cranberries came into fruition and we are using them in baked foods, salads and snacks, finding them in the produce department in our supermarkets.  When the berries are in season, I buy several bags and make the cranberry sauce recipe off the back of the package, can several pints (putting them in a hot water bath for 10 minutes) and store them in the pantry to be ready to be eaten. There is a day when the oven is full of 8 x 4-inch pans of cranberry bread, scones and muffins baking to give as a small gift over the holidays. Buy the berries now, especially when they are on sale, and bake to your hearts’ content or put them in the freezer in their bag to use whenever. I’ll start with…

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DROP CRANBERRY SCONES
2 c. flour
1/3 c. sugar
2 t. baking powder
1/4 t. salt
6 T. cold butter, cut in small pieces (no substitution)
1/2 c. fresh cranberries, coarsely chopped
1/3 c. dried cranberries
1/2 c. whole milk
1/2 t. vanilla
1 large egg, slightly beaten
1 T. sugar

In a food processor, pulse first 5 ingredients until mixture resembles fine meal; transfer to a large bowl.  Stir in all cranberries.

Beat together milk, vanilla and egg in a bowl with a fork or wire whisk.  Add to flour mixture; stir with a fork until moistened.  Drop dough by heaping tablespoonfuls 2 inches apart onto greased or parchment paper lined baking sheet. .  Sprinkle with sugar.

Bake at 425 degrees for 12-14 minutes or until golden. DON’T over bake.  Cool on a wire rack. Makes 10 scones.  Note: Why two kinds of cranberries?  Interesting….two different textures together. Also, don’t flatten the batter as you put each blob on the sheet.

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CRANBERRY PUMPKIN BREAD
2 c. flour
2 t. pumpkin pie spice
1 t. baking powder
3/4 t. salt
1/2 t. baking soda
6 T. butter, softened
1 c. sugar
2 large eggs
1 c. canned pumpkin
1 t. vanilla
2/3 c. buttermilk
1/2 c. each, sweetened dry cranberries and coarsely chopped walnuts or pecans
1 T. sugar

In a bowl, mix together first 5 ingredients; set aside.  In a medium bowl, beat butter until fluffy; gradually beat in 1 c. sugar. Beat in eggs, one at  a time. Beat in pumpkin and vanilla. Transfer this mixture into a large mixing bowl.  Stir in dry ingredients, alternately with buttermilk in two additions, just until moistened. Fold in cranberries and nuts. Spoon batter into a greased 9 x 5 x 3-inch loaf pan. Sprinkle with 1 T. sugar

Bake at 350 degrees about 60 to 70 minutes or until pick inserted in center comes out clean.  Remove from oven; cool in pan 15 minutes. Remove from pan to wire rack; cool completely. Serve or wrap in plastic wrap and refrigerate.  Makes about 14 to 16 slices. Note: The bread is best if allowed to be in  the fridge for a few hours to meld the flavors. Also, the batter can be divided equally between two 8 x 4-inch small loaf pans, however the loaves will not be as high and will take less time to bake.  Test after 50 minutes.

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CRANBERRY FLUFF SALAD
2 c. fresh cranberries, coarsely ground or minced
3 c. mini-marshmallows
3/4 c. sugar
2 c. unpeeled, diced apples (Braeburn, Regent, Honey crisp)
1 c. green grapes
1/3 c. chopped nuts
1 c. fresh pineapple chunks or 1-8 oz. can pineapple chunks, drained well
1 c. whipping cream, whipped

Combine cranberries, marshmallows and sugar in a bowl.  Cover and refrigerate overnight.  Stir in apples, grapes, nuts and pineapple.  Fold in whipped cream.  Chill 2 hours.  Transfer to a pretty salad bowl.  Makes eight to ten servings.

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CRANBERRY PORK CHOP BAKE
1 – 16 oz. can whole berry cranberry sauce (or 2 c. home-cooked sauce)
1 c. Russian, Catalina or French salad dressing
1 envelope onion soup mix
6 - rib pork chops
Salt and pepper to taste

Combine cranberry sauce, salad dressing and soup mix  in a bowl.  Put chops in a 9 x 13-inch baking pan. Pour cranberry mixture over chops. Cover and marinate in fridge several hours. When ready to bake, remove cover from baking dish.  Bake at 350 degrees about 1 hour, uncovered, or until chops tests done, stirring the glaze and basting chops occasionally during cooking time.      Makes four servings.

Thought for the Day: A friend is what the heart needs all the time.

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