Don’t limit your annual taste of cranberries to the canned variety you reach for on the grocery shelf each holiday. Branch out a little. Try using fresh.

I’ve already scooped up several bags of fresh cranberries to keep in my freezer and you should do the same. They keep for several months in the freezer and for up to 4 to 5 weeks in your refrigerator.

Cranberries are the perfect Christmas addition to your cooking.

You have access to the dried ones all year but using the fresh ones will give you something new.

Don’t wash them until you are ready to use them. Cranberries have an air pocket in them so if you fill your sink with water and empty in the bag of cranberries the ones that are good will float. You can pick over them easily and dry them before using them.

I know most of us are very happy with the canned jellied cranberry sauce, but I prefer this recipe that I was given by Missi Cranston many years ago. It is easy and your family will love it, and on a ham or turkey sandwich the next day it just can’t be beat.

Brandied Cranberry Sauce

2 16-ounce bags fresh cranberries

2 cups of sugar

1/3 cup of brandy

Spray a 9 by 13 pan with Pam. Wash the cranberries, drain and add to the pan, stir in sugar. Bake at 350 degrees for one hour covered with foil. Remove from the oven, pour the brandy over the cranberries, stir well and let cool. When completely cool, store covered in the refrigerator. If all you can find is 12 ounce bags then use two of them and 3/4 cup of sugar and the other directions remain the same. Sometimes I add about two tablespoons of finely minced orange peel and a 1/2 cup of toasted chopped pecans.

If you are one of the many people who make food gifts for Christmas present you will love this next recipe. I make it in the small little foil loaf pans and when it is cool, I wrap it in cellophane and tie it with green and red ribbon. Remember that this is quick bread not yeast bread and it must be treated like making muffins. Do not over beat the ingredients or they will be tough. Just mix until everything is moist.

Cranberry Orange Bread

3 cups sifted all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

2 tablespoons grated orange rind

1 cup orange juice

3 tablespoons vegetable oil

2 eggs, well beaten

1 1/2 cup coarsely chopped pecans

1 1/2 cup coarsely chopped fresh cranberries.

Mix flour, sugar, baking powder, salt, baking soda and orange rind in a large bowl. Add orange juice, oil, and eggs and stir until just moistened. Fold in the pecans and cranberries. Spoon dough into 8 greased and floured 2 1/2 x 4 x 1 1/2 inch small loaf pans and bake at 350 degrees for 30 to 35 minutes until firm to the touch.

Christina Hall can be reached by e-mail at christina.hall@natchezdemocrat.com.