Commentary, nature, Photography

Cranberries

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With Thanksgiving coming up, you could have really fresh cranberry sauce if you lived here. There are lots of them!

But … they are just millimetres above the ground, so picking them is not easy, especially if your back is touchy.

I tasted one, and they are very tart, the way they should taste, and also very crisp, and just … very intensely cranberry.

I think I’ll leave these for the bears and bison, though.

Happy Tuesday. 🙂

18 thoughts on “Cranberries”

  5. “Tart,” I’ll say! While still living in Toronto, I went yearly to the Cranberry Festival celebrated around Bala (Muskoka “cottage country”) the weekend after Thanksgiving — major cranberry bogs, and events (including a Loon Calling Contest) and recipes galore. Your photo triggered lots of memories.

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    1. Brian, that sounds good. The tang of the cream cheese and the tart of the cranberries is a good complement for the sweetness of the turkey and bread. If there’s some arugula in those greens, my, you’ve got a pretty great flavour profile. (Can you tell that I like to eat? 🙂 )

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  7. Ground-hugging, wild berries. I bet they’ll be full of goodness. But, like you, I’d have issues with joints and back if I spent any time down there picking them. I’d have to find a local child to do the job for me!

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    1. These berries would make excellent sauce, jam or jelly, especially if you like a more tart taste. They are packed with vitamins C, D and E. But picking them would be a trial. A much younger back would do a much better job! I left these to the bears and bison.

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  8. They’re beautiful! I love cranberries – cranberry sauce, cranberry relish, cranberry bread, cranberry anything, really.
    Someone told me the way they harvest cranberries is by flooding the field and then the ripe berries float. Then they wade in and gather them up. So the next time you’re there, give it a try. 😉

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