Time to be grateful and enjoy: This Thanksgiving, pass the turkey and relish the relish

Buy fresh cranberries now. Not only are they at their delicious peak, but they can be frozen right in the plastic bags they are sold in for use throughout the year. And, as far as holidays food go, cranberries are as versatile as they come.

Use them for making muffins, cakes and cookies. Also, think cranberries for stuffing's, relishes and jams, even for the holiday table centerpiece. A clear vase filled with water and cranberries (cranberries float) makes a stunning base for a floral arrangement.

Even folks accustomed to eating only canned varieties of cranberry sauce, with its trademark inside-of-the-can impressions and all, appreciate the assertive flavor of fresh cranberries and might even admit that fresh cranberry sauce tastes far better than canned. Whether you plan to cook turkey for Thanksgiving (see "Turkey Tips," by Sur La Table with Rick Rodgers) or dine out, be sure to stock up on fresh plump, shiny and bright red cranberries, while you can. Cranberries may be stored in a tightly sealed plastic bag, in the refrigerator, for up to two to three weeks, or in the freezer from nine months to a year. For recipes, one 12-ounce bag of cranberries will yield about 3 cups of whole cranberries, or about 2-1/2 cups chopped.

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchnade@yahoo.com.