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It’s the season of cranberries and a lot of other foods as well. We will soon be  approaching Thanksgiving Day and I don’t know about you, but we always have cranberries in some form, mostly whole cran sauce. I’m not going to talk much about the crimson berry as you know what a cranberry looks like and tastes like. Cranberries are a fruit that makes you pucker your lips if eaten without sugar. I was reading about cranberries in one of my cookbooks and found there are a lot of things I didn’t know. Be sure to take advantage of the berries when they are on sale at the grocery stores for use in recipes that call for fresh or frozen berries at a later date. Lets go ahead with some good recipes.

CRANBERRY WALDORF SALAD
2 c. fresh cranberries, halved
3/4 c. sugar
3 c. mini marshmallows
1 c. chopped, slightly sweet apples
1/2 c. coarsely chopped nuts
1-8 oz. can pineapple tidbits, drained
1 c. halved green grapes
1 c. whipping cream, stiffly beaten

In a large mixing bowl, combine berries and sugar; let stand 30 minutes. Add next five ingredients and mix well. Gently fold in whipped cream; chill one to two hours before serving. Makes 10-12 servings. This recipe is easily cut in half to serve five or six using a half cup of pineapple.

If you aren’t serving cranberries as a condiment to your meal, this is a really good dessert to serve after your meal (unless you are making pies) so the delicious turkey or hame has a chance to make room for more food.

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CARAMEL 
CRANBERRY CRUNCH
1 c. each, flour and quick oats
1/4 c. packed brown sugar
1/2 t. cinnamon
1/4 t. baking soda
1/4 c. plus 2 T. white sugar
1/2 c. butter, melted

Topping:
3/4 c. fresh cranberries
3/4 c. chopped pecans
1/2 c. caramel ice cream topping

In a medium bowl, combine first five ingredients, plus 3 T. white sugar. Stir in butter just until moistened; save out 1/2 c. crumb mixture.
Press remaining mixture onto bottom of ungreased 9x13 inch baking pan. Bake 15 minutes at 350 degrees. Remove from oven; sprinkle with barries and pecans. Sprinkle with remaining sugar. Drizzle with ice cream topping and the rest of the sugar. Return to oven; bake 35-40 minutes or until golden brown. If top is getting too brown before time elapses, cover lightly with foil. Cool before cutting. Refrigerate any leftovers. Serve plain or top with a scoop of ice cream. Makes 12 servings.

Do you think barbecued ribs as pork ribs with barbecue sauce covering them? I think you might like them prepared this way. Try it!

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CRANBERRY RIBS
4 lbs. pork spare ribs or country style ribs
water
2-1/2 c. fresh cranberries (about half of a 12 oz. bag)
1/2 c. each water and sugar

Sauce:
1 c. brown sugar
1/2 c. chili sauce
1/4 c. plus 2 T. cider vinegar
1/4 c. each, diced onion and Worcestershire sauce

Places ribs in a Dutch oven or large saucepan with enough water to cover. Bring to a boil; reduce heat; skimming off the puffy brown stuff, cover and simmer 30 minutes, remove from heat.
In a 1-1/2 to 2 quart saucepan, stir and cook berries water and sugar over medium high heat until berries pop, 6-8 minutes, stirring occasionally. Place a strainer over a bowl. Pour berry mixture through the strainer, pressing with back of spoon until barely any pulp is left; pour juice back into saucepan.
Add sauce ingredients except ribs to saucepan. Bring to a boil; reduce heat and summer, stirring often, until thickened, about 20 minutes. Drain ribs; cut into individual portions. Place in a shallow baking dish. Pour sauce over ribs. Bake until tender, about 35-40 minutes. Serve with crusty rolls, a creamy coleslaw and a vegetable. Makes four servings.

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SOUR CREAM
CRANBERRY BARS
1 c. each, butter or margarine, softened and packed brown sugar
2 c. quick cooking oats
1-1/2 c. flour
1 t. baking soda

Filling:
2 c. dried sweetened cranberries
1 c. sour cream
3/4 c. sugar
1 T. grated lemon peel
1 t. vanilla
1 egg, slightly beaten

In a medium bowl, stir together butter and brown sugar with a spoon. In another bowl, stir next three ingredients; add to creamed mixture, stirring until crumbly. Press half the mixture in an ungreased 9x13 inch baking pan. Bake 10-12 minutes at 350 degrees or until golden brown. Remove from oven.

Mix remaining ingredients; pour over hot crust. Crumble remaining oat mixture over filling. Return to oven; bake 25-30 minutes, or until top is golden brown and filling is set. Cool completely in pan on a wire rack. Cut into bars. Makes 24 bars.

Thought for the Day: You can’t always go by expert opinion. “I’ll do it my way” as Frank Sinatra sang should be our mantra.

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