The New World settlers decided right away that the flowers with the small red berries, center spike, hairy stems and fluffy dark pink petals reminded them of the crane: a long-necked bird that also reigned in New England. And soon the tart little berries earned the moniker "craneberries," which eventually gave away to cranberries as the fruit's popularity rose.
That's not surprising. Cranberries are a virtual chameleon act in the kitchen, capable of many delectable guises: You can mix fresh or frozen whole cranberries with raisins, mangoes, kumquats, apples and spices for festive relishes and chutneys, which add pizazz to roasted turkey and baked ham.
The little garnet berries can be simmered with grated orange or lemon peel and herbs for a snazzy topping for rice, pasta and potatoes. And the berries add snap to breakfast or brunch fare when sugared and heated and poured over pancakes, waffles and flat breads, or spread on muffins, or ladled over ice cream or cake.
Muffins and quick breads studded with cranberries and spices are a warming treat on cold winter days, too, enjoyed as much by the grownup as the child. And these breads are easy to make, which makes them a boon during the busy holidays.
Often this time of year, I also simmer the berries with a splash of maple syrup and a dash of rum, and turn into a basting sauce for chicken or turkey, ham, pheasant or roast duck.
A favorite after-Thanksgiving treat is leftover turkey tossed with a cranberry vinaigrette, slivers of pears or apples and enjoyed with hearty whole wheat bread.
For a sparkling holiday accent, you can sugar or candy the whole berries and use as a garnish for desserts, or to festoon the Christmas tree.
And on cold nights I often simmer a handful of cranberries with a cinnamon stick and a touch of honey and rum, and pour into a warm mug for a bracing nightcap.
