cranberry sauce

A small, exceptionally tart, and astringent berry (*Vaccinium macrocarpon*) native to North American bogs. Because of their intense acidity and low sugar content, they are rarely eaten raw; instead, they are cooked with sugar to create brightly colored, pectin-rich sauces that cut through rich holiday roasts. **Selection & Storage:** Fresh cranberries should be firm, plump, and bright red; they should bounce if dropped. Store fresh berries in the refrigerator for up to a month, or freeze them indefinitely.