The redder the better. As you prepare your next holiday feast, make sure the cranberries for your sauce are colour-rich, for flavour and flavonoids.
It was Mary Ann Lila, director of North Carolina State University's Plants for Human Health Institute, whointroduced me to xenohormes: the study of molecules such as plant polyphenols (indicate stress in the plants) and how such flavonoids can have "longevity-conferring effects for consumers of those plants." We were speaking about berries back in 2013 and why those that grow in northern climates are better as they develop protective compounds to contend with cooler temperatures, among other things.
A drop in temperature is exactly what cranberry farmers like Janina May and her son Jean-Pierre Schneider wait for.Crops aren't picked, or rather the bogs aren't flooded until as late as mid-November to give the berries time to develop that rich cranberry colour – an indicator of the perfect tart flavour an
Schneider's family farm, located northeast of Montreal, is one of more than 100 Canadian cranberry growers for Ocean Spray. The co-operative, not company, was founded85 years ago by three American growers who pooled resources to get the word out about the bog berry. Nearly a century later, you can find cranberry mixed with just about every type of juice, Cranberry-Mango being the latest Ocean Spray blend. And to demonstrate just how versatile the cranberries can be, Ocean Spray hosted a pre-Thanksgiving lunch for media at Toronto's L'Unitarestaurant (lunita.ca). We sampled everything from Cranberry Pork Belly Spiedini to Cranberry & Mascarpone Cannoli and, yes, fresh Cranberry Sauce made an appearance for the turkey main course.
"Bog boots" counted for some of the conversation as we oohed and aahed through the courses. Schneider has a weather-dependent collection o
Try the following recipes courtesy of Ocean Spray (www.oceanspray.ca).
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