Cranberries.... A Part of Holiday Celebrations

 

by: Bobby McDonald

 

 

Folks in Hopkins County are about as far removed from the actual growing of cranberries as anyone can be, except for the fact that we have Ocean Spray Inc., as one of our local industries. However, actual cranberry farming takes place on the Eastern Seaboard of this country, in the Massachusetts area of the country. The berries are grown on bushes and once the ripe berries are ready to harvest, the fields (or bogs, as they are known) are flooded, to float the berries out of the field. Then, they are loaded on trucks and transported to processing plants, such as Ocean Spray.

 

Traditional cranberry sauce, that is served with turkey and dressing
at holidays.

 

Many of us can remember that about the only time that we thought of a cranberry was at Thanksgiving or Christmas, when the jellied cranberry sauce was removed from a can and served with turkey and dressing. And, personally, I still like the smooth and sweet sauce, served that way. However, the cranberry in later years has made a miraculous journey to be included in a number of recipes, that can add to you holiday table, and the juice of cranberries is marketed as one of the better fruit drinks, that can aid in kidney functions and other health benefits.

 

 

 

 

To add to your holiday table, try the following ways of serving cranberries:

 

Double Cranberry-Apple Sauce

 

 

6 large Granny Smith apples, peeled and diced

1 (12 oz.) package of fresh cranberries

1 small lemon, sliced and seeded

1 cup of granulated sugar

1/2 cup water

3/4 cup sweetened, dried cranberries

Stir together first five ingredients in a large saucepan; bring to
a boil over medium-high heat, stirring often.

Reduce heat; simmer, stirring often, for 15 minutes, or until cranberries
"pop" and mixture starts to thicken. Remove from heat, and stir in the sweetened

and dried cranberries. Cool. Cover and chill until ready to serve.

Makes about 5 cups.

 

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Congealed Cranberry Salad

 

 

1 (12 oz.) package of fresh cranberries

1/2 cup granulated sugar

3 (3 oz.) packages of raspberry flavored gelatin

2 cups boiling water

2 cups chilled cranberry juice

2 (8 oz.0 cans of crushed pineapple

2 stalks celery, diced to make 1 cup

2/3 cup chopped and toasted pecans

lettuce leaves

pickled peaches

fresh mint spigs

and additional chopped and toasted pecans for garnish

Process cranberries in a food processor for 30 seconds or until coarsely chopped, stopping
to scraped down sides, halfway through process.

Stir together the chopped cranberries and sugar, in  a bowl, and set aside.

Stir together the gelatin and 2 cups boiling water, until the gelatin dissolves. Add cranberry juice,

and chill for 30 minutes.

Stir in cranberry mixture, pineapple, chopped celery, and pecans. Spoon the mixture into a lightly
greased gelatin mold or bundt pan. Cover and chill for 8 hours or more.

Unmold the salad onto a lettuce lined plate. Fill the center ring with pickled peaches and fresh
mint sprigs. Sprinkle with additional pecans and serve.

Makes 12 servings.

 

 

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