We thought we had escaped the lashing rains of Boston as well as the wet associated with the Cranberry Harvest but alas, it wasn't to be. We continue to give thanks, however, as we did last Tuesday in Boston over lunch prepared by Jeannine laBossiere-Krushas of On Cranberry Pond (a bed and breakfast establishment) in the spacious Ocean Spray restaurant. It was an early Thanksgiving lunch - just what the doctors would have ordered after a day in the cranberry bogs.

On the menu:
Wild rice cranberries and caramelised onions.
New England cranberry cornbread stuffing.
Roast turkey with cranberry honey glaze served with a side order of honey glaze and feta cheese dressing.
Cranberry apple sauce.
Spinach salad with Craisins and glazed walnuts.
Cranberry oat scones.
Cranberry pumpkin bread.
Gingerbread with warm fruit compote.

What the cranberry pro says
Cindy Taccini, Ocean Spray's manager, marketing public relations, has been working with cranberries in excess of 20 years. "I'm still, however, in awe of its versatility as you can see," she said. "It's great with breads, scones, and even works well with chocolate. It's a very powerful fruit. I can't think of a more beautiful crop to harvest."
What we said
Not much; the food was too good. We did manage to make a single request for recipes to share with our SunDay Cuisine readers.

Cranberry Pumpkin Bread

Ingredients:
1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup pumpkin
1/4 butter or margarine, melted
1/3 cup applesauce
1/2 cup egg substitute
1 six-ounce package Craisins Sweetened Dried Cranberries.

Method:
Preheat oven to 350ºF. Lightly spray a non-stick 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with non-stick vegetable spray.
Combine dry ingredients in a medium mixing bowl. Combine remaining ingredients, except sweetened dried cranberries, in a separate mixing bowl. Add to dry ingredients, stirring just until dry ingredients are moist. Stir in sweetened dried cranberries.
Spread evenly in loaf pan. Bake 60-65 minutes or until a toothpick inserted into the centre of the bread comes out clean. Remove from pan. Cool completely on a wire rack.

Warm cranberry compote sauce

Wild Rice and Caramelised Onion Saute

Ingredients:
2 cups chicken broth
1/2 cup brown rice
1/2 cup wild rice
3 tablespoons butter or margarine
3 medium onions, sliced in thin wedges
2 teaspoons brown sugar
1 cup Craisins Sweetened Dried Cranberries
1/2 teaspoon finely grated orange zest.

Method:
Combine chicken broth and brown and wild rice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low.
Cover and simmer 45 minutes or until rice is tender and the liquid is absorbed.

Meanwhile, melt butter in a medium skillet over medium-high heat. Add onions and brown sugar. Cook 6 minutes or until liquid is absorbed and onions are soft and translucent.
Reduce heat to low. Slowly cook onions, stirring often for 25 minutes or until they are caramel in colour. Stir in sweetened dried cranberries. Cover and cook over low heat for 10 minutes or until cranberries swell.
Gently fold cranberry mixture and orange zest into cooked rice.
Makes 4-6 servings.

Gingerbread with warm cranberry compote sauce

Ingredients:
1 14.5-ounce package gingerbread cake mix
1 16-ounce can Ocean Spray Whole Berry Cranberry Sauce.
3 cups pineapple chunks, drained and cut in half.
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Whipped cream or nonfat dairy whipped topping.

Method:
Prepare gingerbread as directed on package. Cool completely.
Combine remaining ingredients, except whipped cream, in a medium saucepan. Heat mixture until cranberry sauce has melted and sauce is warm, stirring occasionally. Spoon warm compote over each serving of gingerbread. Top with whipped cream.
Makes 9 servings.

Cape Cod Corn Bread Stuffing

Ingredients:
2 cups cornbread stuffing cubes
1/2 pound sausage meat, cooked, drained and crumbled.
1 cup Ocean Spray fresh or frozen cranberries
1/2 cup diced onion
1/3 cup chopped pecans
2 teaspoons thyme
1/2 cup chicken broth.

Method:
Preheat oven to 350ºF
Combine all ingredients, except chicken broth, in a medium casserole dish.
Add chicken broth, mix well.
Add more chicken broth for a moister stuffing.
Cover and bake for 30 minutes or until heated through.
Makes 3 cups.

Recipes courtesy of Ocean Spray

The fear factor

Feeding the multitude

DANGEROUS PETS