- Native Americans were the first to eat cranberries – They mixed deer meat and mashed cranberries to make pemmicana and knew of the health properties of cranberries far in advance of modern research.
- Cranberries are one of only three fruits that are native to North America. Cranberries grow wild on long-running vines in sandy bogs and marshes, mostly in the Northeast.
- Cranberries are harvested via wet harvesting. A cranberry bog is flooded with water and when the cranberries float to the surface, they are scooped up. Some cranberry bogs are more than 100 years old and still produce today.
- Americans consume some 400 million pounds of cranberries a year, 20 percent during Thanksgiving week.
Perish the thought of opening a can of “jellied” cranberry sauce! Taking an extra few minutes to prepare real cranberries into a gorgeous complement for your holiday meals is well worth it and your guests will thank you.
And what else would the Hungry Goddess prepare for Thanksgiving but Cranberry Sauce WITH Cherries!
Share a link for your FAVE cranberry sauce concoction!
- 2½ cups Knudsen’s Just Black Cherry Juice
- 8 ounces of of chopped Bing cherries
- ½ cup sugar (start with less and adjust for natural sweetness)
- 12 ounces of fresh cranberries
- 1 teaspoon of orange zest
- ¼ teaspoon ground cloves
- Bring juice to simmer in heavy, large saucepan.
- Remove from heat.
- Add cherries and let stand 8 minutes.
- Mix in sugar, then cranberries, orange zest and cloves.
- Cook over medium-high heat until cranberries burst, stirring occasionally, about 9 minutes. Refrigerate until cold, about 4 hours (sauce will thicken as it cools).
- Can be prepared 4 days ahead. Cover and keep refrigerated.