Appreciating the Cranberry
Posted by Cate O’Malley on Growers and Grocers.
When we go to the grocery store to fill our shopping list, we often take for granted how the items in the Fruit and Produce section actually get there. I know I sometimes do.
Take cranberries for instance. Did you know that a cranberry grower needs to start his shrubs three to five years before harvest before getting a full crop of berries? For years, he nurtures them, fertilizes them, handles pest control and more. All this to allow us to grab a few bags and throw them in our cart for our upcoming Thanksgiving Day feast.
For years and years, I always shied away from adding cranberries to our holiday table. I just never found a recipe that I liked enough to spend the time making … until two years when I happened upon a conserve recipe from a former caterer. And then I became a convert instantly, as have our friends and family members who have enjoyed it as well.
As you add cranberries to your cart this year, say a little “thank you” to all the farmers who made it possible. And if you haven’t found a recipe that you like yet, try this one. Eat up!
Cranberry Conserve
4 cups fresh cranberries
2 oranges, peeled, sliced and quartered
1 cup raisins
1-1/4 cups water
1 cup chopped pecans
2-1/2 cups sugar
In large saucepan, combine cranberries, oranges, raisins and water. Simmer until cranberries are soft (until they split) - this should take about 20-30 minutes. Add pecans and sugar, stir well and simmer for 10-15 minutes, stirring often. Cool, then spoon into containers and chill. Stays good for about two weeks.
