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Exercise XX

CRANBERRIES.

Introduction.

The cranberry is one of the few fruits that can be obtained fresh during the winter season. Because of the large amount of acid and small amount of sugar present, it does not spoil readily and can be kept in barrels or crates for weeks after harvesting. The only care that must be taken is to keep the fruit from freezing.

Less than seven per cent of the cranberry is sugar, therefore, its chief value is in the mineral matter it contains. It is also valuable as an appetizer.

We usually think of cranberry sauce in connection with roast turkey or roast chicken, just as we associate baked apples with pork, and currant jelly with roast lamb. The acids of these fruits are said to aid in the digestion of the fat in the meat. Cranberries may also be used for dessert in pies, puddings and ices, or the stewed fruit may be served with cake. Cranberry Jelly.