For the first time in history...cranberries are being harvested in my neighbourhood. We watched with interest several years ago as the fields which were once grazed by horses...became a nursery for cranberry plants.
Yesterday I noticed one of the fields was flooded...and soon the first cranberry harvest was underway next door.
The water is only about eight inches above the vines...and a harvester is driven through the beds to separate the fruit from the vines. I didn't stick around to see how the floating berries were removed from the pond...but big trucks were on hand to take away the first crop of cranberries. So now I know where my cranberries come from.
I took a hint from Lorrie and poured half of my hot cranberry sauce into wee jars and sealed them when I was preparing Thanksgiving dinner. How nice to cranberry sauce on hand!
Here's a tasty little cranberry sauce appetizer that I sampled recently at a friend's. Brush baguette slices with with olive oil and sprinkle with poultry-seasoning-herb-mix. Broil on high until golden brown...and serve with cranberry sauce.
In scones...as juice...or as a saucy topping for poultry...cranberries are the best. And good for you too!