Chatelaine Kitchen’s intern, Miranda, is a self-professed farm buff and last weekend she checked out Johnston’s Cranberry Marsh where she learned how cranberries make it from farm to table.
It was revealed that contrary to popular belief, cranberries don’t grow in water. Cranberries grow on low shrubs or vines and get flooded during harvest time to make picking easier.
Cranberries are extremely versatile lending themselves amazingly well to a wide variety of uses – such as sauces, baked goods, preserves and even wine. As you may know, these rosy berries are not only delicious, but they have health benefits too. They are high in vitamin C and antioxidants that may help protect against certain diseases. It was shared with us that while British sailors carried limes on their ships to prevent scurvy, North American sailors took cranberries! For more cranberry and health information, visit The Cranberry Institute.
Don’t forget to check out our November issue for more ideas on how to use up your leftover Thanksgiving cranberries!