CRANBERRY SAUCE

3 cups (12 ounces/340 g)
fresh or frozen cranberries
1 cup (200 g) sugar
1 cup (225 ml) water
 

Rinse cranberries. In a saucepan, mix sugar and water. Bring to a boil for 5
minutes. Add cranberries. Boil gently until their skins pop (about 5 minutes).
Remove from heat. Serve warm or refrigerate. Makes about 2½ cups.

CRANBERRY SMOOTHIE

1 cup fresh or frozen cranberries

 1 banana,

1 cup apple or orange  juice 

Blend until smoothy!

Modify with whatever ingredients you desire.

 

Enjoy! 

BAKED BRIE WITH CRANBERRIES

Mix 3 tablespoons chopped cranberries,
1-1/2 tablespoons honey, 1 tablespoon olive oil,
1/2 teaspoon each chopped rosemary and thyme, and 1 minced garlic clove.

 

Slice off the top rind of a small Brie wheel; top with the cranberry mixture. Bake in a small dish at 375 degrees F until slightly runny, 10 to 15 minutes. Serve with crostini.
 

Blake Johnston, President Bezanson & Chase

Our Story Begins In in the East

Contrary to popular belief, cranberries don't grow in water. Instead, the perennial plant grows on beds layered with sand, peat, gravel and clay. These beds, called bogs, were made by glacial deposits.

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The most common harvesting method is beating. Growers flood their bogs (hence the image of cranberries floating in water) and use water reel machines to loosen the berries from the vines. The cranberries then float to the surface, creating a brilliant sea of crimson. The berries are then corralled and scooped up for their juice, sauce or other products.

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Aside from their unique flavour, cranberries have plenty of medicinal purposes. In addition to being rich in vitamins C, A, and B, cranberry juice has been recognized by the American Medical Association as effective in the treatment and prevention of urinary tract infections.

"Our cranberries are so fresh, they'll make your turkey blush!"

Yin Shui Si Yuan