Where are cranberries grown?

No winter holiday table would be complete without at least one cranberry item. And, it assumes even more significance being one of three fruits native to North America (the others are the blueberry and the Concord grape).

The cranberry is a wetland fruit that is cultivated on low-growing vines in natural or artificial bogs. Wisconsin, Massachusetts, New Jersey, Oregon and Washington are the main cranberry growing states.

Harvest starts in September and continues through November. The fresh fruit is available in stores from October through December/early January, usually in 12-ounce bags (equivalent to 3 cups of whole berries).

Several cranberry products have made their entrance into supermarket aisles, including juice drinks and blends, frozen fruit, canned sauces, crushed fruit, dried berries and snack mixes containing dried cranberries.

What should I look for when purchasing cranberries?

The berries should be brightly colored: fully red or yellowish-red with a smooth, glossy and firm skin. Shriveled, soft, wrinkled berries or those with surface blemishes should be discarded.

What is the nutritional value of cranberries?

The acid berries are high in vitamin C — one-half cup of raw cranberries provides about 10 percent of the daily Vitamin C requirements for adults. A one-half cup serving also provides 30 calories, 7 grams total carbohydrates, 2 grams dietary fiber and 5 grams sugar. Studies have shown that cranberries have significant amounts of antioxidants that may protect against heart disease and types of cancer. The importance of cranberries in promoting urinary tract health has been studied.

How do I freeze cranberries?

Stem and sort the fresh cranberries. Wash and drain.

l Dry Pack — Pack cranberries into containers, leaving head space. Cranberries also can be frozen first on a tray and then packed into containers as soon as they are frozen. Seal containers and freeze.

l Syrup Pack — Pack into containers. Cover with cold 50 percent syrup, leaving head space. Seal and freeze. To make the syrup, dissolve 4 cups of sugar in 4 cups lukewarm water, mixing until the solution is clear. Chill syrup before using.

Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about 1/2 to 2/3 cup of syrup per pint).

To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into the syrup before sealing the container.

How should cranberries be stored?

Berries can be stored in the original packaging in the refrigerator crisper for up to four weeks. Cranberries also can be stored frozen for up to one year. To use after freezing, rinse in cold water and drain well.

I’d like to can some cranberry salsa. Do you have any instructions?

Here’s a spicy cranberry salsa that can be used directly as a dip, stirred into cream cheese just before use to make a dipping sauce or used as a side item as an accompaniment to meats.

picy Cranberry Salsa

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6 cups chopped red onion

4 finely chopped large Serrano peppers

1 1/2 cups water

1 1/2 cups cider vinegar (5 percent)

1 tablespoon canning salt

1 1/3 cups sugar

6 tablespoons clover honey

12 cups (2 3/4 pounds) rinsed, fresh whole cranberries

Wear plastic gloves when handling and cutting hot peppers or wash hands thoroughly before touching your face or eyes.

Wash and rinse 6 pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Combine all ingredients except cranberries in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for 5 minutes.

Add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.

Fill the hot mixture into clean, hot pint jars, leaving head space. Leave saucepot over low heat while filling jars. Remove air bubbles and adjust head space if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 10 minutes. Let cool, undisturbed, from 12 to 24 hours and check for seals.

Makes about 6 pint jars.