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| For Thanksgiving, just add cranberries! |
Ingredients
1 lb cranberries
2 cups sugar
Preparation
Wash and remove over-ripe berries. Drain throughly, and put in saucepan. Water adhering to the berries is all that is needed. Add sugar and cook over low flame. Cook 8 minutes after boiling begins. Cover and remove from fire. Do not remove cover for at least 20 minutes. Cool and refrigerate.
Notes from Liz
Since I work in cranberry country, Carver, MA, I get all of my berries directly from the growers. (So do you, via Ocean Spray!) Most of the Carver bogs sell to Ocean Spray. Originally the pilgrims were introduced to the berries by the native american and they were called "Crane Berries) due to the long curving stem on each berry. (As legend says....). There are two ways to harvest the berries, wet or dry. Wet harvesting involves flooding the bogs and floating the berries for picking. Picking can be done mechanically in the wet harvest. The berries are loaded into very large plastic bins with huge hooks. Helicopters pick up the bins and load them on trucks. Wet harvest berries are used for "product"...cranberry juice, sauces, etc. Dry harvest is picked by hand and it can also be loaded by helicopters or by the workers. Dry harvest berries are sold whole. This is cranberry trivia.
