This year there seems to be an overabundance of little ruby red cranberries in the muskegs around Petersburg. I have spent a few hours in the cranberry 'hot spots' and have left many more on the ground than I have picked.
There are two kinds of cranberries I enjoy picking, one is the bog cranberry. This little berry grows on a thread-thin branch and sits in the mossy muskeg. It can be overlooked because the the moss is turning a lovely red this time of year, so the berries are a little camouflaged.
The second berry I pick is called the lingonberry. It grows in a cluster on a little green bush. Sometimes the two are found together on the muskeg floor, but more often, the lingonberry is found closer to the edge of a stand of trees, a little away from the wet, wet moss.
These lovely red berries can be used for all kinds of delicious treats. Click Here to get my favorite lingonberry sauce recipe.
Cranberries and oranges go together like peanut butter and jelly. This delicious bread recipe incorporates the sweet taste of orange with the tart taste of the cranberry.
2 cups flour
3/4 cup white sugar
1/2 t salt
1-1/2 t baking powder
1/2 t baking soda
1 cup cranberries
1/2 cup chopped walnuts
1 T orange zest
2 T vegetable oil
1/2 cup + 2 T orange juice
2 T Contreau or Triple Sec
Preheat oven to 350F. Spray a 9" X 5" loaf pan with non-stick vegetable spray. Mix flour, sugar, salt, baking powder and baking soda. Stir in cranberries and walnuts and orange zest.
Mixt together oil, egg, orange juice and Contreau or Triple Sec. Mix the wet ingredients into the dry ingredients until just moistened. Pour into the loaf pan and bake for 50 minutes or until a tester comes out clean.
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