Photo: Diane Cu and Todd Porter

Every year at the end of September, I wait anxiously for cranberries to arrive at the market. I buy two bags every time I go and freeze them (my freezer's filled with them and ice cream). I hoard them because fresh cranberries are seasonal, and I like to use them all year long. If you buy cranberries in a plastic bag they can go directly into the freezer and will last up to nine months. You can use them in recipes without thawing them first; plus, it's easier to chop or grind them while frozen. Added bonus: Cranberries are a rich source of vitamin C. You'll always find cranberry sauce in my refrigerator, especially during the holiday season. It's a great side dish for most everything--particularly turkey. The bright red color of the cranberries brightens up the holiday table and makes everything look so festive. Just a little fun fact: Americans consume over 400 million pounds of cranberries each year. About 80 million pounds are gobbled up during Thanksgiving week alone! I've been sharing some of my favorite holiday recipes over the past few weeks for you to try before Thanksgiving. You can follow me on Twitter @cristinacooks for updates, but just in case you missed any recipes, I have already posted Creamy Mashed Potatoes with Scallions, Creamed Spinach, Pumpkin Cheesecake with Caramel Sauce and Blackberry Cobbler. This week, I'm including three different kinds of cranberry sauce to try: Cranberries in Orange Mint Sauce with Jalapenos (my personal favorite; I really love the bit of heat and crunch you get from them); a Kid-Friendly Cranberry Sauce; and Spiced Cranberries that work as a side or over ice cream for dessert.