'Tis the season for harvesting. Specifically, for me at least, the abundant blueberries and cranberries that are in quantity and free for the taking. How we take advantage of prior devastation from forest fires to pick our yearly supply of blueberries and cranberries.
If you love shortbread — and a lot of people do — this is the cookie to make. The colorful cranberries make them really pop at Christmas time. This delightful recipe comes from "Christmas Cookies: Dozens of Yuletide Treats for the Whole Family" by Monika Römer.
Cranberry sauce (or cranberry relish) is very easy make and preserve by freezing or canning. Use it through the holidays and beyond; it makes a great yogurt topping or spread for toast, as well as an accompaniment for Thanksgiving turkey dinners and the day-after sandwiches.
The American High Bush Cranberry is a neglected fruit that deserves more fans. Fruits are high in Vitamin C and anti-oxidants. The fruit is also high in natural pectin so it makes a great jelly. Fruits (drupes) are similar to Thanksgiving cranberries in color but with their own distinctive flavor. Whether you pick them from the wild or from your own planting, learn to tell the difference between the Native American High Bush Cranberry and the bitter European kind.
No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!