LOCALadk Magazine

42 Fall 2014 LOCALadk Seasonal Cranberries By Wynde Kate Reece & Tammy Loewy As a landscape designer specializing in permaculture, the American cranberry, or High Bush cranberry, has been on my list of favorite plant species for many years. With its beautiful spring blossoms, attractive summer berries, and vibrant fall foliage, what's not to love about this native Adirondack shrub? Here at Green Goddess, we are giving you even more reasons for planting these shrubs wherever you can, and harvesting the berries before the snow flies. When most of us think of cranberries, we picture a bog along the Cape Cod coast of Massachusetts where, growing up, I thought all cranberries came from. The American Cranberry bush that grows wildly in the Adirondacks has many of the same properties that bog cranberries do, even though it's a different species of plant altogether. The berries are rich in antioxidants, which protect us from cancer and the damage of free radicals, and are an excellent source of Vitamin C. The berries have been shown to lower cholesterol levels in the blood. Like bog cranberries, the American Cranberry is a natural remedy for Urinary Tract Infections. The acidic properties of the berry prevent bacteria from adhering to the lining of the urinary tract. For this reason, they also help prevent cavities in the mouth. The recipes below can be made with either bog cranberries or High Bush cranberries. We hope you enjoy this assortment of ideas for how to consume more cranberries whether you're picking them off a shrub in the woods, or buying them from the produce cooler in a grocery store. Cranberry Holiday Hot Toddy Ingredients: 2 Quarts Water 3 Cups Fresh or Frozen Cranberries 1 Cup Maple Syrup 1 Quart Apple Cider (or Apple Juice) 1/3 Cup Rhubarb Concentrate – Adirondack Rhubarb Traditions 6 Whole Cloves 3 Cinnamon Sticks 1/4 Cup per 8oz mug Koval's Rose Hip Liqueur (optional) – Available locally at Terry Robards Recipe In a large pot on high, heat water and cranberries. Bring to a boil and then turn down to low and simmer for 10 minutes. Add the rest of ingredients with the exception of the Rose-Hip Liqueur. Bring this up to a boil and then turndown to a simmer on low. Pour liqueur into the bottom of each mug and pour the Cranberry Hot Drink over it. Make sure to add some whole cranberries into each mug and serve with a cinnamon stick. Serves 12-14 Jessica Chevalier

• Cover