How about some heirloom cranberries to go with your heritage turkey this year? Small farmers are growing varieties of cranberries that haven't been seen commercially in decades, including native berries that are the same as the originals harvested by American Indians and early settlers. Many of these varieties are dry picked using old fashioned equipment because the berries are more delicate than the commercial ones which are scooped up from flooded bogs. I never knew that there were so many cranberry varieties: Cropper, Champion, Centennial, Jersey, Early Richards, Beckwith, Wilcox, and Bluebells. Some are smaller than the commercial types, and others can be tear drop shaped. They may have sweeter, more floral, or tangier tastes. Cranberries with a depth of flavor to them with more of the essence of that ideal cranberry taste. If you are lucky there may be some of these tasty cranberries available at local markets and farmers markets in your area. Take a look at the article for a small list of places in the South Jersey / PA area. For the rest of us it may take a bit of hunting to find them. If you do please share the info with us. I would love to make some cranberry liqueur with a batch of heirloom fruit.Heirloom and Native cranberries reintroduced in NJ
How about some heirloom cranberries to go with your heritage turkey this year? Small farmers are growing varieties of cranberries that haven't been seen commercially in decades, including native berries that are the same as the originals harvested by American Indians and early settlers. Many of these varieties are dry picked using old fashioned equipment because the berries are more delicate than the commercial ones which are scooped up from flooded bogs. I never knew that there were so many cranberry varieties: Cropper, Champion, Centennial, Jersey, Early Richards, Beckwith, Wilcox, and Bluebells. Some are smaller than the commercial types, and others can be tear drop shaped. They may have sweeter, more floral, or tangier tastes. Cranberries with a depth of flavor to them with more of the essence of that ideal cranberry taste. If you are lucky there may be some of these tasty cranberries available at local markets and farmers markets in your area. Take a look at the article for a small list of places in the South Jersey / PA area. For the rest of us it may take a bit of hunting to find them. If you do please share the info with us. I would love to make some cranberry liqueur with a batch of heirloom fruit.
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Reader Comments (Page 1 of 1)
11-18-2006 @ 2:27PM
Marianne said...
Living in Philly, I was lucky enough to get some of Paradise Hill's cranberries in my CSA box last week, the last box of the season. I promptly threw them in the freezer to make (hopefully) the best cranberry sauce ever this year. I'm glad they are getting recognition for their hard work.
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11-19-2006 @ 8:11AM
Jon said...
I think that it will be tasty... I already wish to try!
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11-25-2006 @ 8:21AM
Simone Bercu said...
How do I take out the bitterness from my native Cranberries, without using tons of sugar? I have had them for 3 years now and after one attempt to add them to my cooking, I gave up until last night.
I boiled them with lemon, brown sugar and added almond extract. It is tasty, but I still think there must be a better way.
Thanks,
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