For today’s post, I wanted to share a really special fall tradition with you. Every year, my family treks to Bala, Ontario to the Cranberry Marsh. We buy lots of cranberries fresh out of the flooded marsh, buy tiny gourds, walk around the marsh, get apple cider and enjoy all things Muskoka! Every year Bala hosts a Cranberry Festival on the weekend following Canadian Thanksgiving, and it’s always amazing how many people can fit into a tiny Muskoka town like Bala. (We don’t go that weekend, because it’s just as much fun on other weekends, and you don’t have to spend most of the day waiting in traffic). I always get the feeling that if I didn’t know how to get to Bala, I’d never find it accidentally.
(Here is a link to the Johnston’s Cranberry Marsh).
Don’t let cranberries intimidate you. I know lots of you might think that they are sour and a little gross, but I promise that they are little fall treasures, and they are good in so many things. (You’ll be surprised!)
We have been going to the marsh ever since I was little, and if you wanted to see a synopsis of what it’s like, you can also go watch Rick Mercer’s visit! (Fact: I was at the marsh the day Rick Mercer visited, but I was too shy to approach him. But…my little Canadian heart was so excited.)
Cranberries are full of antioxidants, vitamin C and are a great addition to any menu.
Storage Tip: Put the cranberries whole and fresh straight into zip-topped bags and keep them in the freezer until you’re ready to use them.
There are two recipes that I’m going to share with you today. One of them is more traditional, and one is new.
Maple Citrus Cranberry Sauce
Prep Time: 2 minutes
Cook Time: 5-10 minutes
- 1 1/2 C Whole cranberries (fresh of frozen)
- 2 tbsp maple syrup
- 3/4 C water
- 1/4 C Orange juice
- pinch Cinnamon
- pinch nutmeg
- Combine all the ingredients together in a small pot, and heat them over medium heat (stirring often), until the skins on the cranberries split.
- Reduce the heat and simmer the cranberry sauce for 2-5 minutes, until the cranberries are very soft and the mixture has thickened. (If you like thicker cranberry sauce, you can just cook it a bit longer to evaporate more of the water).
- Serve warm with chicken, turkey or roast beef, or with pretty much any other savory thing your heart desires.
- (If you like it a little sweeter, add a little more maple syrup. )
- Store any unused portions in an airtight container in the refrigerator for 5-7 days.
Orange Ginger Cranberry Dressing
Prep time: 5 minutes
Cook Time: None
- 1/3 C Cranberries (raw)
- 3-4 tbsp Olive oil
- 2 tsp Apple cider vinegar
- 2 tsp Maple Syrup
- 1/2 tsp Ginger (dried)
- 1/4 tsp Cinnamon
- pinch Nutmeg
- 1 tsp Chia seeds
- 1/4 tsp Black pepper
- 1/4 tsp Sea salt
- Combine all the ingredients together in a blender and blend on high until the cranberries and chia seeds are completely broken down.
- Store covered in the refrigerator for approx. 5-7 days.
- Serve on warm or cold salads, potatoes, yams or whatever you like!
Note: The chia seeds act as a thickening and binding agent, so the dressing won’t separate out in the fridge whilst you’re storing it. It also makes it quite thicker and more creamy when you serve it. Definitely a winning quality!
What are your favorite ways to use cranberries? My mom makes glorious cranberry tea biscuits and cranberry marmalade.
Also, a big thank you to everyone who came out to the Durham District School Board Wellness Fair! It was so exciting to meet everyone, and to meet other vendors as well! I’m so glad that I was able to attend this year!
Need to book a fall BIE session? Book here!
Have questions, or are curious about what a first appointment would be like? Come and see what to expect at your first appointment!
Take care, and have a great day!
Latest posts by Lindsay (see all)
- The time I achieved my (vegan) butter tart goals! (Encouraging Recovery Update) - March 18, 2016
- The time I walked forever…in a blizzard…with a cane. (A story of overcoming and kind GO Transit riders) - March 4, 2016
- The time I wanted to quit the gym (Recovery Update and Encouraging Bunny update) - February 26, 2016