The cranberry is a fruit native to North America. The Pilgrims thought the shape of the pink cranberry blossom resembled the shape of a crane's head and neck. They called the berry "crane berry," which has been shortened to cranberry. Cranberries are small, round red berries grown in large marshy areas on low-lying vines. Raw cranberries have a very tart flavor and firm, crunchy texture. There are two methods for harvesting cranberries, dry and wet. In dry harvesting a mechanical picker combs the berries off the vines. Most of these berries are used for cooking and baking. In wet harvesting, the bogs are flooded with water. The next day a water reel stirs up the water to loosen the cranberries from the vines. The berries float to the surface where they are collected. These berries are mostly processed for juice and sauces. Massachusetts and Wisconsin are the leading producers of cranberries in the United States.

• Cranberries are best known as the basis for cranberry sauce (jellied and whole berry) and cranberry relish.
• Cranberries can be mixed with apples or pears for pies, tarts and crisps.
• They are a great addition to muffins, breads, chutneys and desserts.
• Cranberry juice is the basis for many commercial beverages.
• Dried cranberries can be eaten as a snack or used like raisins for baking.

Fresh cranberries are readily available September through December. Since they are not available fresh other months of the year, buy an extra bag or two for the freezer. Cranberries are most commonly sold in 12-ounce plastic bags. They are also sold canned as whole-berry or jellied sauce. Sweetened dried cranberries are now available in many large supermarkets.

Look for plump, firm and unblemished red berries. The color may vary from light to dark.

1 (12-ounce) bag = 3 cups whole berries; 2-1/2 cups chopped.

Fresh unwashed cranberries can be kept in an unopened plastic bag for up to one month in the refrigerator and for up to one year in the freezer. Double wrap the bag with freezer wrap before freezing. Dried cranberries should be kept in an airtight container and will keep indefinitely.

Fresh cranberries should be rinsed under cold running water and sorted. Discard any soft or blemished berries before cooking. Add whole or chopped fresh cranberries or unthawed frozen cranberries to quick breads. They are most easily chopped in a food processor with the chopping blade using an on/off pulsing action.