From the fresh cranberry capitol of the world, Thoma, Wisconsin, come the most beautiful berries. Plump, tart, gorgeous. They are the last fruit to be harvested before winter sets in. Adding brilliant color to the table as fresh and cooked sauce and in flower arrangements, too. I fill the bottoms of glass vases with them then add white or yellow roses. Add them to your favorite bar recipes (such as pecan or walnut bars); toss them into muffins and bake them into cakes. They add that snap of tartness.
My grandmother had a special cranberry grinder that she attached to the kitchen counter this time of year. I loved to wind that big, heavy handle and watch the bounding berries become a lovely ruby meal. Sometimes she'd add an apple or an orange to grind in as well. This was sweetened with a little sugar. It was the best, freshest tasting relish; so refreshing I sometimes just ate it with a spoon. The cuisinart or a good blender will do the same thing. Fresh cranberry relish will keep several weeks in the refrigerator. Though it's so easy, I prefer to make it as I go.
Cranberry preserves are a cinch to make and are fabulous gifts. Use the basic recipe -- one 12-ounce bag fresh cranberries to 1/2 cup apple cider or cranberry juice -- cooked over medium low until the berries have popped. DON'T add sugar until after you've tasted it. Some berries are sweeter than others. Start with 1/4 cup of a cup and then go up. Then, improvise. Add dried cherries, cranberries, blueberries, chopped apricots, dates and seasonings such as cinnamon, nutmeg, cardamom. Whatever you like. This will keep several weeks in the refrigerator. So, feel free to start now. It's a great time to stock up.