A taste of cranberries and some tales too…

Not so long ago, cranberries were only served at Thanksgiving and Christmas but we can now experience this beautiful and delicious berry year round. The over eighty recipes in P. Ann Pieroway’s cranberry cookbook feature cranberries in fresh, frozen, dried and canned form. Joanna Weeks of South Coast Times says, “the book… shines in its imaginative entrees, salads and vegetable dishes. Pork Tenderloin with Balsamic-Cranberry Sauce, Maple Cranberry Chicken Breasts, and Turkey and Cranberry Panini sound particularly tempting. Morsels of cranberry lore are interspersed throughout the book.”

Tale 1

It has been an unchallenged doctrine that cranberry sauce, a pink goo of overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it… There are some things in every country that you must be born to endure; and another hundred years of general satisfaction with Americans and America could not reconcile this expatriate to cranberry sauce, peanut butter, and drum majorettes.

~ Alistair Cooke, Talk about America

Tale 2:

In the 1870s, growers in Wisconsin lost a great many cranberries due to flooding and freezing weather. As growers installed irrigation systems, they learned that loses due to frost could be minimized by flooding the marshes. Today, owners now sprinkle the water over the cranberry plants to prevent frost damage (in Florida they do the same for the strawberry and orange crops.)

Cranberry Mojito

1 cup fresh mint, trimmed

1⁄2 cup sugar

13⁄4 cups light rum

11⁄4 cups fresh lime juice

3⁄4 cup frozen cranberry juice concentrate, thawed

2 (10-ounce) bottles chilled sparkling water

6 cups ice

1. Using a mortar or wooden spoon, mash fresh mint with sugar in a large pitcher.

2. Add rum and fresh lime juice, stirring to dissolve sugar.

3. Mix in cranberry juice concentrate and sparkling water; mix in ice.

Yields: 6 servings


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