do with those extra bags of cranberries lurking in your refrigerator.

Well, wonder no more! Cranberries lend themselves to a variety of uses, as these delicious recipes prove: CRANBERRY FOOL 2 cups cranberries 1 cup sugar 2 cups heavy cream SET aside 6 cranberries for garnish. Place balance with sugar in a small, heavy pot. Place over low heat, and cook, stirring constantly, until all the cranberries pop and a thick syrup has formed. Lightly crush the berries against the side of the pan with the back of the spoon and remove from the heat. Cover and cool; then chill thoroughly.

In a chilled bowl, whip cream until stiff peaks form, then gently fold cranberry mixture into it. Cover and refrigerate for a maximum of four hours before serving. Mound into six stemmed fruit dishes and garnish with uncooked cranberries previously set aside. Yield: about 6 cups.

GLAZED CRANBERRIES 1 cup cranberries 1 cup sugar SPREAD berries in a shallow layer in a flat well-greased baking dish. Cover with sugar and bake in a moderately slow oven, 325 degrees F. for one hour.

Remove berries to a dish with a flat spatula so they will retain their shape.

Serve with duck, goose or game. Yield: 1 1 cups or 8 servings.

WHOLE-CRANBERRY SAUCE 1 lb. (4 cups) cranberries 2 cups sugar 1 1 cups water PUT berries, sugar and water in a heavy saucepan. Let stand 5 minutes. Cook gently for 5 minutes; do not boil. Take from heat and let stand 5 minutes.

Heat again 5 minutes. Cool. Yield: 1 quart, eight servings.

SPICED CRANBERRIES 1 cup sugar 1 cup water 2 tablespoons vinegar Few cloves 1 small stick cinnamon 1 cup fresh cranberries BOIL sugar, water and vinegar with cloves and cinnamon for 5 minutes. Remove spices. Add cranberries and boil 5 minutes, just until the skins pop open.

Cool and serve. Yield: about 1 1 cups, six servings.

EASY CRANBERRY RELISH 1 lb. (4 cups) cranberries 1 1 cups sugar 1 (6 oz.) can frozen orange juice concentrate BUZZ berries in a food processor until coarsely chopped. Mix with sugar and orange concentrate. Cover and allow to stand in refrigerator for 2 days.

Yield: 1 quart, eight to twelve servings.

CRANBERRY-ORANGE RELISH 1 lb. (4 cups) cranberries 2 oranges, seeded 2 cups sugar GRIND cranberries and oranges in a food processor to desired consistency. Stir in sugar. Yield: 1 quart, eight servings.

CRANBERRY NUT PUDDING This is an extraordinary pudding, with a moist, rich texture and a festive air.

1 cup pecan pieces 2 cups hot water 2 (12 oz.) bags cranberries 8 tablespoons (1 stick) unsalted butter, in all 1 1 cups sugar 1 tablespoon grated orange zest 2 teaspoons grated lemon zest 2 teaspoons grated lime zest 2 1 cups all-purpose flour 2 tablespoons baking powder 1 cup light molasses 1 cup light corn syrup Vegetable oil cooking spray PRE-HEAT oven to 325 degrees F. Toast pecan pieces in a 10-inch skillet over low heat, flipping the nuts and shaking the pan, until nuts are golden brown, about 8 to 10 minutes. Remove from heat and set aside.

Bring hot water to a simmer in another 10-inch skillet over high heat. Add cranberries, 4 tablespoons of the butter, sugar, and orange, lemon, and lime zests and bring to a rolling boil. Cook, occasionally scraping the bottom of the skillet to prevent sticking, about 10 to 12 minutes. Remove from heat. Cut remaining 4 tablespoons butter into pats, add to cranberries, and stir until melted.

Combine flour and baking powder in a large bowl. Add molasses and corn syrup and mix thoroughly. Add cranberry mixture to the bowl and combine thoroughly.

Stir in toasted pecans.

Coat a 9-inch spring form pan or other deep round cake pan with cooking spray.

Pour in the cranberry mixture and place in a rectangular pan approximately 10 by 14 inches. Pour enough water into the larger pan to come halfway up the sides of the cake pan. Bake 2 hours.

Serve the pudding warm, in a puddle of heavy cream if desired. Makes 8 to 10 servings.

CRANBERRY NUT BREAD 1 cup cranberries, coarsely ground 1 1 cups sugar 3 cups flour 4 1 teaspoons baking powder 1 teaspoon salt 3 tablespoons grated orange rind 1 cup milk 3 tablespoons melted butter 1 egg 1 cup chopped walnuts or pecans MIX cranberries with 1 cup sugar and set aside. Sift 1 cup sugar with flour, baking powder and salt. Add grated orange rind. Blend in milk and butter, then slightly beaten egg and nuts. Fold in cranberries and pour into a greased 9 x 5 x 2 3 -inch loaf pan. Bake in moderate oven, 350 degrees F. for an hour.

Turn out and cool on rack. Wrap in aluminum foil to store. This bread will be easier to slice thin the second day. Yield: 1 loaf.

CRANBERRY JAM 3 cups cranberries 1 cup apple, peeled, cored and diced 1 1 cups water Grated rind and juice 1 lemon 1 cup canned crushed pineapple 3 cups sugar COOK the cranberries and apple in water until tender. Press fruit and juice through a strainer. Add to this the lemon juice and rind, the pineapple and sugar. Mix thoroughly in a deep pot. Bring rapidly to a boil and continue boiling, stirring constantly, until jam becomes thick and clear. Pour into hot sterilised jars and seal at once. Yield: 4 (8 oz.) jars.

CRANBERRY MIMOSAS Fresh cranberries Chilled Champagne Chilled cranberry juice cocktail PLACE 3 fresh cranberries into each glass (use Champagne flutes, or tall, stemmed wine glasses). Fill the glasses about half full with Champagne; then fill to the two-thirds point with the cranberry juice cocktail. Serve at once.

STEAMED CRANBERRY PUDDING 1 cup butter, softened 1 cup sugar 2 eggs, well beaten 2 1 cups flour 1 teaspoon salt 2 1 teaspoons baking powder 1 cup milk 1 1 cups cranberries 1 cup chopped walnuts 1 tablespoon grated orange rind BUTTER a 2-quarter mold. Heat water in a pot large enough to hold the mold.

Cream butter in a bowl and slowly add sugar. Stir in eggs. Mix flour, salt, and baking powder together and add with milk to the butter mixture, beating until well blended. Add cranberries, walnuts, and grated orange rind and mix well. Pour into uttered mold and cover. Put in the large pot and steam for 2 1 hours. Remove and let cool for 10 minutes before unmolding. Serve warm with sweetened whipped cream.