Cranberries never seem to get their due. At Thanksgiving we mash them into chunky, oft neglected sauces. Face it—no matter how tasty it may be, no one asks for seconds on cranberry sauce. Once that holiday passes, we shove string through their waxy, red skins and fling them across fir trees. The rest of the year we squeeze out their tart, crimson juice for fruit cocktails or dry them until withered and toss them into scones and salads. All and all, not very dignified ways to use such a spectacular fruit. Native to North America, cranberries were a favorite of Native Americans and European settlers. They made them into compotes, jams, sauces, soups, tarts, cakes, breads and wine. Sometimes they dried them. Other times they ate them straight from the vine. Unquestionably, the settlers knew a good fruit when they saw one. High in antioxidants and fiber, cranberries go well with a myriad of foods and flavors. As you might expect, they pair beautifully with apples, cinnamon, cloves, chicken, pumpkin, sweet potatoes and turkey. They …