I love the stuff.  I should probably eat it year round.  I also love it jellied as much as chopped.  A guest on my radio show would prefer no cranberries or cranberry sauce on his Thanksgiving Day plate.  Or any time of year, although.  He also looks forward to pumpkin pie.

Cranberry sauce is low in salt and cholesterol.  The canned variety usually has added sugars.  There is little fat and a spoonful is a good dose of anti-oxidants. 

When I bought them I didn’t realize cooking was necessary for softening.

Check out this link.  Cranberries are a North American fruit and grown in one-half-dozen states.  Two are close by.  Oregon and Washington are major producers.

A local shop puts cranberry sauce atop a submarine sandwich called the “Bobbie”.  It comes with turkey and dressing between the bread.  The 9-inch version of the Bobbie has 900 calories.  It’s also delicious!

In my freezer I have a two year old bag of cranberries.  When I bought them I didn’t realize cooking was necessary for softening.  There are two types of berries.  The bag appears to have a mix of both.

There are a great many foods on our Thanksgiving tables we only see once or twice a year.  I’m also fond of sweet potatoes and yams but often eat on the run and don’t have them in my regular diet.

The same with bread stuffing.  There is a brand you can buy already prepared and packed inside plastic and cellophane.  Finding it on shelves this week has been difficult.  I’m of the impression it’s a popular seller only a few weeks of the year.  I like it much better than making stuffing from a box and hot water.

If I had an assigned cook I could probably enjoy these dishes year round.  It’s why a Thanksgiving meal is so special.

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