This week: Cranberries. (I’m planning a special-edition Thanksgiving thread in a couple of weeks, but this is NOT IT - so: hold yer horses!)
But Cranberries are good all the time. I usually buy them up when they’re cheap at this time, and stick them in the deep freeze for year-round use in muffins, pancakes, etc.
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
My husband makes cranberry sauce from scratch at Thanksgiving. He uses fresh cranberries, fresh oranges, and splenda, along with some spices, I think. It’s incredibly delicious.
Trivia!
Early settlers called these red berries “crane berries” after the Sand Hill cranes that were pervasive in the new country at the time. Sand HIll cranes have a red top knot. Somewhere along the way, they dripped the e, and the word became cranberry. I gleaned that bit of trivia from a special on the Sand Hill crane a few weeks ago.