Fresh cranberries are the produce pick of the week. The "bogberry" costs $1.69 for 12 ounces at Times Supermarkets, $1.88 at Daiei, $2.19 at Star Markets and $2.39 at Safeway. Cranberry sauce: Make it fresh
Cranberries contain large amounts of vitamin C and benzoic acid, which acts as a natural preservative to keep them fresh for weeks. As the peak of the cranberry harvest is mid-November, they're a natural for the Thanksgiving feast.
So many folks are accustomed to canned cranberries - in either jelly or the relish form - that they wouldn't begin to know how to handle fresh berries. But making relish from scratch is really quite simple. Basically, add honey or sugar and spices, and boil the berries until they pop open. Once the relish is cooked, it will keep for weeks in the refrigerator. It's a quick and easy side dish to have on hand during the holidays.
Then, after the feast, mix any leftover cranberry relish with cream cheese for a tasty spread over bagels or toast.
From "U.S.A. Cookbook" by Sheila Lukins Cranberry Relish
4 cups (about 1 pound) fresh cranberries, picked over and rinsed
2 cups sugar
1/2 cup cranberry juice
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
Combine all ingredients in a heavy saucepan and stir well. Place the pan over medium heat and boil until the berries pop open, about 10 minutes.
Skim the foam off the surface with a metal spoon and let the relish cool to room temperature. Refrigerate, covered, up to 2 months. Makes 10 servings.
Approximate nutritional analysis per serving: 186 calories, no fat, no cholesterol, 1 milligrams sodium. *
Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.
