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7 responses to “Wild Cranberry Sauce”

  1. Robin

    I’m making cranberry sauce this afternoon to use as glaze for tomorrow’s ham. I hadn’t thought of orange zest, great idea. With four pounds of berries, I have plenty to try several variations.

    There are a lot of damp areas in clearings in our woodlot so I’ve been considering planting vines. Maybe this coming year, while I’m concentrating more on food, will be the year.

    Merry Christmas!

  2. Ricardo Rodríguez

    Happy Holidays!

    Here in Mexico fresh cranberries are hard to find. I saw canned sauce at autum and winter in Walmart last year or the year before, but seems it didn´t sell so well, because I don´t see them this year. Dried cranberries, juice and beverages are another story. They are becoming pretty common.

    So, can dried cranberries be used to make sauce? Are they worth the try? Any adjustments?

  3. Lisa

    So, do you want to give some more details on where you found those? (I know I’m breaking your rule on asking about cranberry spots…) I live in the North Shore and would love to figure out some cranberry locations this year. The Trustees of Reservations are giving a talk and taking people picking on the Crane Estate next month but, alas, I can’t make it. I’ll keep my eyes peeled and eventually, I’ll know some cranberry spots of my own. Looking forward to learning more from the blog.

  4. Nate

    Hi Lisa,

    Whereabouts on the north shore do you live? I am in Gloucester. While I can’t give away the spot where we picked these cranberries, I’ve recently learned of a bigger patch over in Rockport. It’ll have to wait till fall, but perhaps that is a spot we could search out and then pick till our heart’s content.


  5. PAuline

    How do you seed the berries?

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