Thanksgiving dinner will not be complete without the beloved cranberry sauce.

The peak season for cranberries is in the fall when the fruit takes on its distinctive deep red color.  They are cultivated mainly in Maine, Massachusetts, Michigan, Minnesota, New Jersey, Wisconsin, Washington, and Oregon.

Most cranberries are processed into products such as juice, sauce, and sweetened dried cranberries.  The berry is also used in baking muffins and scones but, unlike many other berries, is normally considered too tart to be eaten by itself.

Cranberries are a good source of vitamins A and C as well as dietary fiber.  They contain antioxidants that may help reduce the risk of cancer, heart disease and stroke.

Packed in plastic bags cranberries will keep in the refrigerator for up to two months. These berries can also be frozen and they’ll stay fresh for a year.

Classic Cranberry Sauce Made from Scratch

3/4 cup sugar
1 cup water
1 (12-ounce) package of fresh or frozen cranberries

Combine sugar and water in a medium saucepan.  Bring the sugar mixture to a boil and add the fresh or frozen cranberries. Return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Yield: 8 servings (serving size: 1⁄4 cup)

Allowances: 1/2 allowance of fruits and 1 allowance of sugar

Calories 93 (0% from fat); Fat 0g (sat 0g); Protein 0.2g; Carb 24g; Fiber 2g; Chol 0mg; Sodium 1.7mg