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Cranberry growers have long-since known the healthy benefits of these tart little antioxidants. The Cranberry Institute (www.cranberryinstitute.org highlights emerging research showing these wonderberries could be useful for everything from promoting heart health to fighting cancer to protecting from age-related memory and coordination loss. New studies published in the Journal of the American Dental Association show these healthy and appealing bog-dwellers may even disarm the plaque that causes tooth decay!

Fall, the prime harvesting time, is here; these edible gems will soon be easily found far and wide. Using fresh berries, this recipe makes a cranberry relish that is a perfect accompaniment to any holiday feast or festivity. What's more, it's super easy to make! (Just be sure to allow time for the berry mixture to liquefy and the dish to gel.)

You will need:

1 lb. fresh cranberries, chopped

2 cu. sugar

1 box strawberry gelatin (lg. box)

1 can crushed pineapple, slightly drained

1 cu. celery, chopped

1 cu. chopped pecans

In a food processor, coarsely chop fresh cranberries. Spread into 9 x 13 baking dish. Pour sugar over cranberries. Cover and set aside for two hours, stirring occasionally. This is a good time to prepare and measure the celery and pecans. Celery should be finely chopped; chop pecans to desired texture.

When cranberry mixture has achieved an almost liquid consistency (about two hours), in a separate container, mix entire box of strawberry gelatin with 1 cup boiling water. Add to baking dish. Add remaining ingredients (pineapple, celery, and pecans). Mix well and chill in refrigerator overnight.

With its lovely ruby-red hue, this side dish presents beautifully in clear glass or will easily complement any of your favorite holidayware. Since it is so simple to make, and does make quite a bit, you may even want to fill some glass jars with this pretty and tasty homemade relish and pass it out to friends!

(Under supervision, this easy recipe is also great for little hands; the changing berry and sugar properties are a lesson in fun food science, as well as patience.)

Decorate the jars with ribbon, or add a specialty label for a festive touch, but be sure to remember: this relish is best when served slightly chilled, and will need to be stored in a refrigerator for any long period of time. (It will have about the same shelf-life as any of its ingredients.)

Enjoy in good health!

Learn more about this author, A. Pesarosa.
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