My husband and son timed it
right when they
visited our neighbor
a couple of houses down
on this glorious Columbus Day.
He was harvesting cranberries from one of his bogs....
...and welcomed them to watch the wet harvest machines....
...and then allowed them to use a vintage scoop to
dry pick other cranberries. (Some varieties get wet-picked, others dry picked).
Can you imagine that it used to be done exclusively this way? Now only
some varieties are picked this way. It must have
been back-breaking work.
The scoop is so cleverly built.
And now we have some cranberries.
And as promised....a Cranberry Sangria Recipe:
(We filled large glass canning jars with it a few days before Christmas
last year and delivered to our neighbors around dinner time).
- 2 cups fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1 (750-milliliter) bottle fruity red wine
- 1/2 cup brandy
- 1 cup fresh orange juice
- Garnishes: fresh cranberries; orange, lemon, and lime slices
- 1. Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes or until cranberries pop. Pour mixture through a wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard solids.
- 2. Transfer cranberry mixture to a large pitcher. Stir in wine, brandy, and orange juice. Chill 2 hours. Serve over ice; garnish with cranberries and fruit slices, if desired.
- To serve as a warm mulled cocktail, transfer mixture to a Dutch oven and heat just until it begins to boil. Garnish, if desired.