Great piece as always, hitting on the history, the chemistry, and the ecological aspects of this favorite food of mine. We've got cranberry orange relish, cranberry lemon bars, and cranberry nut bread on the menu this week. Tis the season!
Thanks for sharing. Great timing! I was just wondering what would grow in the moist section of my new food forest. Still in the planning stages so I think you have saved me a mistake. ☺
I toured a cranberry farm off the coast of Oregon some years back. Fascinating plant. Today I’m offering for my family’s Thanksgiving table two cranberry ferments: whole berries pickled with cloves, ginger, and cinnamon and a relish made with oranges and ginger (and sweetened at table with some maple syrup). Both are delicious!
Amazing piece on Cranberries! Thank you. I recently bought some and they were seedless and dissappointingly lacking flavour. Not sure of variety but they were from the US. Have eaten the ones with seed before and find them healing flu and fever. Intrigued they have the name vaccinium.
Great piece as always, hitting on the history, the chemistry, and the ecological aspects of this favorite food of mine. We've got cranberry orange relish, cranberry lemon bars, and cranberry nut bread on the menu this week. Tis the season!
Thanks for sharing. Great timing! I was just wondering what would grow in the moist section of my new food forest. Still in the planning stages so I think you have saved me a mistake. ☺
I toured a cranberry farm off the coast of Oregon some years back. Fascinating plant. Today I’m offering for my family’s Thanksgiving table two cranberry ferments: whole berries pickled with cloves, ginger, and cinnamon and a relish made with oranges and ginger (and sweetened at table with some maple syrup). Both are delicious!
I love cooking with cranberries. For today (Thanksgiving) I put them in the stuffing balls, the apple pies, and the green beans. YUM
Amazing piece on Cranberries! Thank you. I recently bought some and they were seedless and dissappointingly lacking flavour. Not sure of variety but they were from the US. Have eaten the ones with seed before and find them healing flu and fever. Intrigued they have the name vaccinium.