OREGON CRANBERRIES

We bought fresh cranberries when we were in Bandon last month.  We were a little early for the main harvest, but these ones were dry-picked (hand-picked), so were supposed to be more special than the ones they harvest the usual way, by machine after flooding the fields.

Most of those cranberries go to Ocean Spray for cranberry juice anyway.  At Thanksgiving time in Oregon, we always bought the same ones everybody else does which are  grown (I think) mostly in Massachusetts.  So it was kind of weird knowing that we had an almost-local crop that we couldn't find in our supermarkets -- less than 100 miles from where they grow. 

Even so, I've made fresh cranberry sauce for years.  It is really easy and really beats the canned stuff.  We ate ours early this year because we thought we'd be on the road for the holiday.  But we left a package of fresh berries for both of the Oregon families, so maybe we'll get some more now.  (The fresh berries freeze beautifully, whether from Oregon or Massachusetts.)

FRESH CRANBERRY SAUCE

• 3/4 cups water
• 3/4 cups orange juice (fresh if you can)
• 2 1/4 cups sugar (two and a quarter cups)
• pinch of salt
• One and a half pounds fresh cranberries
• Grated rind of one large orange

Combine all ingredients in large pan.  Bring to rapid boil and boil hard for three minutes.  Berries will pop open.  Remove from heat.  Add grated orange rind and stir briefly.  Cool.  Serve at room temperature or chill for later use.  (It will keep a long time in the refrigerator if you don't use it up in turkey sandwiches the next day.)

To be honest, we didn't see any difference in taste between this sauce and what we've made for years from the supermarket packaged fresh berries.  But there's a real feel-good factor when you know you're eating local. 

 

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Comments

[Margot at Joyfully Retired]

I had no idea cranberries were local to Oregon. I wish I had known that. We are now in California so I'll see if my Oregon daughter can find some. Your picture makes me want to eat an entiure bowlful right now. Happy Thanksgiving to you and your family.

[donna]

Sallie, luv your photo of the cranberry sauce. Did you know that 60% of the nation's cranberries are grown in Wisconsin? In addition to cranberry sauce, I also make a lot of cranberry bread. And....I drink 1/4 cup of unsweetened cranberry juice in a glass of water every day. Happy Thanksgiving to you and all your loved ones.

[Chatty Crone]

You have a great Thanksgiving too!

[Happily Retired Gal]

I love cranberries ;-)
Thanks for the recipe and happy Thanksgiving to you and yours!
Hugs and blessings,

[Maggie]

Thanks for the recipe, these days buying local is the way to go, to cut down on those food miles.
Maggie

[jeff.]

nice "red" photos and great story

[Lady Fi]

Oh - fresh bright cranberries! Delightful. Have a happy Thanksgiving.

[Chatty Crone]

I'm glad that you left your comment on my blog. I think a lot of people start blogs to record trips - pictures and things like that. The reward is that the people who read your blog get to learn all the interesting things you learned. I'm so glad you like my blog - it makes me feel good. And yes are right - Kelly is too busy now. Have a great Thanksgiving.

[Alyce]

I grew up on the coast not far from Cranberry bogs, but have never had homemade cranberry sauce. We always just eat the canned kind. :) Your recipe looks great though!

[Chatty Crone]

Hi Sallie - those craberries look delicious! And your sauce even better - good enough to eat. I think I watched a special once on the cranberries grown there. Yummy.

[Joe Todd]

Hi Sallie. I've never been a fan of cranberries but I love oyster dressing. No one else in the family likes it so on Thanskgiving I make just for me. Though on second thought I really do like cranberry juice. Oh well what can I say.Linda and I just watched "Notting Hill" movie from 1999 pretty good.