- Cranberries do not grow in the water! Cranberries grow on low-lying vines in sandy ‘bogs,’ which are flooded for wet-harvesting in the fall, then re-flooded for the duration of the winter to protect from cold weather damage.
- Cranberries are one of the three major fruits native to North America (the others are blueberries and Concord grapes).
- Cranberry vines are perennial. Some producing cranberry bogs are well over 100 years old.
- Small air-filled chambers inside a cranberry cause the fruit to bounce, and also to float.
- A cranberry grower can lose up to 75% of a crop if honeybees or bumblebees do not properly pollinate the cranberry blossoms.
- 1 1/2cupsfresh or frozen cranberries
- 2Tbspred wine vinegar
- 1/2red onion, thinly sliced into rings
- 2garlic cloves, minced
- 2Tbspminced fresh basil
- 18-ounce loaf French bread
- Combine cranberries, sugar and red wine vinegar in a medium saucepan. Bring to a boil. Add onion and garlic, return to a boil and reduce heat. Simmer on low for 10 minutes or until cranberries pop.
- Pour into a glass bowl. Stir in basil and oregano. Cool at room temperature.
- Cut bread diagonally into 16 3/4-inch slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture.