Barbara McClellan

Have you bought cranberries yet? To my food/calendar centered brain, when fresh cranberries first appear on the shelves, it means that Thanksgiving is coming into view.

I try to keep a bag or two in the freezer because it is not always easy to find them “off-season.” You know, though, that we can purchase anything any time of year now.

I do remember when many things were “seasonal” and were not available except at certain times. I am the first to admit that strawberries taste more “strawberryish” in the spring and various other things are best if locally grown in its appointed time.

Use the smell method to see if various melons, pineapples, peaches, plums, etc. have the aroma they should have.

OK, lesson over in shopping for flavor and freshness. Let’s make some cranberry goodies.

Personally, I will eat anything that looks like a cranberry is in, over, or around the food item. I like the tart-sweetness that only comes from this berry. Besides being delicious, they have been found to have medicinal properties. They are native to northern Europe and North America, and they very likely were here when the Pilgrims came.

Though some of us feel that a holiday meal is not complete without the jellied cranberry sauce (smooth or with berries) next to the dressing. I think it’s also good with a little smear of it on turkey sandwiches.

The first recipe is for a fresh Cranberry Relish

Once again, this is a recipe that comes from my days as a representative/teacher for Amana microwaves. I still make it at least 40 years later.

Cranberry Relish

1 cup raw fresh cranberries

1/2 medium orange, with rind, cut into chunks

1/2 medium apple, cut into chunks

1/4 cup walnuts or pecans

1/4 cup honey or sugar (I prefer honey)

2 tablespoons orange liqueur (may be omitted but better with it)

Place all ingredients into food processor. Process with on/off motion for about 5-10 seconds. Makes about 1 1/2 cups. Keep refrigerated. Will keep for 6-7 days.

Here’s another good “cousin” recipe. This one is perfect for this time of year. My husband’s cousin, Beckye Shields, and her husband enjoy cooking and sharing with friends, various doctor’s offices, etc. I agree with them that “feeding friends” is a kind of fun hobby.

Easy Cranberry Shortbread Bars

4 sticks unsalted butter (2 cups) softened to room temperature)

1 1/4 cups granulated sugar

1/3 cup brown sugar

1 tablespoon vanilla

4 cups all-purpose flour

1 1/2 teaspoons salt

1/2 cup finely chopped pecans or walnuts

3 cups fresh cranberries

Grease or spray a 9 x 13-inch baking pan.

Preheat oven to 350 degrees.

Cream butter and sugars in heavy electric mixer until light and fluffy. Add salt and vanilla. Add flour 1 cup at a time and mix until all is mixed. This dough is very thick.

Pat 2/3 of dough in bottom of pan and extend about sides of pan. Sprinkle cranberries (washed and dried) over dough, creating an even layer. Add nuts to remaining dough.

Pinch off chunks of dough and cover berries. Bake for 45 minutes until the edges begin to brown. Cool completely before cutting into squares or strips.

Here’s another cranberry punch recipe. I was trying to make something else, but it came out like this recipe (but better than whatever I was striving to create).

Cranberry Cooler

1 bottle (48 ounces) cranberry juice cocktail

6 ounces frozen lemonade

6 ounces frozen limeade

1 (2 liters) bottle of ginger ale

Mix all ingredients except ginger ale. Chill, and add ginger ale just before serving. May add champagne or sparkling wine.