For Thanksgiving, a quick post singing the praises of that humblest fruit, the cranberry.
Growing up, I never cared for the gelatinous cranberry sauce my relatives turned out of a can each year at Thanksgiving. The wobbly, alarmingly-colored goo made me leery of cranberries for years, in fact. I didn’t discover the delights of dried cranberries until my early twenties, when I started studding my oatmeal with them at breakfast. And it wasn’t until last Thanksgiving that I discovered how I love to eat fresh cranberries: minced into a relish with a whole orange and a bit of sugar, no cooking required. Read more