I stock up the freezer during the fall cranberry harvest with about 10-15 pounds worth in bags of 2 to 2-1/2 pounds each. Then I take one of these bags periodically and dump the berries into a big pot and add water about 2/3 of the way up, so the berries aren’t totally immersed. They’re still frozen, ok. Then I put in a couple of scoops of sugar (gasp!), this being maybe 2-3 cups; you will obviously add more or less sugar to suit your own unusual taste. Bring to a boil for a few minutes, stir occasionally and it all starts to make sense as the berries give forth their pectin or whatever biological product it is that makes them gel up at a time like this.

Some people like to add nuts, orange peels, you name it. After the stuff cools, I put it into small plastic bowls with a snap-lid possessing a capacity of about 1 pound (~2 cups), then into the freezer they go, save 1 for the fridge.

The result is great c-berry sauce for that Thanksgiving turkey dinner, but I enjoy it most often with a plain nonfat yogurt and a big handful of pecans…as a breakfast treat, and often.

It’d be fun to hear from other people about how they prep this fruit for consumption.

…Rgr