“Among the fruits, vegetables and nuts analyzed, each food was measured for antioxidant concentration as well as antioxidant capacity per serving size. Cranberries, blueberries, and blackberries ranked highest among the fruits studied.” [Source: American Chemical Society, 2004-06-17]

Boil 1 cup water and 1cup sugar together for 5 minutes. Add 2 cups cranberries, boil another 15-30 minutes, until they pop. Pour into mold and let set up. Options to add might be orange peel, juice, nuts, chopped apple, etc.

Sunday, October 16th marked the beginning of the 2005 cranberry harvest season at Brush Prairie Bogs. Our neighbor, Hank, came down at 8:30 AM to beat the bogs. Then we got into our waders to”boom-up” the rafts of berries and elevate them into the truck for delivery very early Monday morning to Ocean Spray for cleaning, sorting, packing, labeling and trucking up to the freezer in Eugene.

Use four cups of fresh or frozen-thawed cranberries. Process in juicer. Add 1/2 to 1 cup of honey to juice for a natural concentrate. Add water to taste.

Save pulp when making the above juice. Mix with honey to taste. Dry in oven on very low heat or use food dehydrator.