CRANBERRY NOTES

Here you go: just in time for Turkey time, all the things you need to know about cranberries plus one recipe:

CRANBERRY TIPS:

* When washing, look for bright, plump cranberries and
pick out any soft, crushed, or shriveled berries.

* Peak season is September through December.

* Fresh cranberries will keep in the refrigerator for
4-8 weeks.

* You can freeze fresh cranberries for longer storage.

* You can substitute frozen cranberries in most recipes
calling for fresh.

* Do not wash cranberries until ready for use, as
moisture will cause quicker spoilage.

* When the recipe says “cook until the cranberries pop”,
don’t expect popcorn. This simply mean the berry’s
outer skin will expand until it bursts.

RECIPE: BEGINNER’S CRANBERRY SAUCE

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INGREDIENTS:
24 ounces fresh or frozen whole cranberries (washed and picked over)
2 cups Sugar
2 cup Water
2 whole cinnamon sticks

DIRECTIONS:
Mix sugar and water in a sauce pan. Stir to dissolve sugar and
add cinnamon sticks. Bring to boil, add cranberries, return to
boil, reduce heat. Boil Gently stirring occasionally, for 10
minutes or until the berries begin to pop. Remove from heat. Cool
completely at room temperature and refrigerate.