The Homestead Way of Life

The cranberry, along with the blueberry and Concord grape, is one of North America's three native fruits that are commercially grown. Cranberries were first used by Native Americans, who discovered the wild berry's versatility as a food, fabric dye and healing agent. Today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms.

The name "cranberry" derives from the Pilgrim name for the fruit, "craneberry", so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. European settlers adopted the Native American uses for the fruit and found the berry a valuable bartering tool.

Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in impermeable beds layered with sand, peat, gravel and clay. These beds, commonly known as "bogs," were originally made by glacial deposits.

Normally, growers do not have to replant since an undamaged cranberry vine will survive indefinitely. Some vines in Massachusetts are more than 150 years

old.

From the Cape Cod Cranberry Growers' Association (www.cranberries.org)

Honeyed Cranberry Jelly

1 cup water

½ cup honey

10 oz. fresh or frozen cranberries (enough to fill a two cup measuring cup)

1 tsp. Pomona’s Universal Pectin in more honey

1. Bring water and honey to a boil in a heavy saucepan.

2. Add cranberries and bring back to a boil. Simmer for 10 minutes. (If you like whole cranberry jelly, go to step 5 now.)

3. Remove from heat and put cranberries through a sieve. Be sure to scrape the bottom of the sieve, as this sauce is very thick and some will cling to the bottom of the strainer.

4. Put the sauce back into the saucepan. Bring it back to a boil.

5. Stir pectin into another ¼ cup of honey and then stir into the boiling sauce. Boil for five minutes.

6. Pour sauce into a hot pint jar, seal and let cool, then store in the fridge. If you want to can it for the pantry, process in a boiling water bath for five minutes.

From the November/December 2006 & 2007 issues of New Harvest Homestead. Visit my website at www.newharvesthomestead.com to find out how to subscribe.

Blessings,

Lisa

Cranberries 101

Yum!

Mmmmm.... cranberries

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