Photo by Debo |
Cranberries
weren't always cranberries. For Eastern Indians, they were
"sassamanesh.” Cape Cod Pequots and South Jersey Leni-Lenape
tribes called them "ibimi," or bitter berry. And the
Algonquins of Wisconsin dubbed the fruit "atoqua.” But it was
the early German and Dutch settlers who started calling it the "crane
berry” because of the flower’s resemblance to the head and bill
of a crane. And finally, that was the name that stuck.
Cranberries
are one of the most unique fruits in the world. One of only three
fruits native to North America, cranberries grow in the wild on long
running vines in sandy bogs and marshes. While they’re primarily
harvested in the Northeast, cranberries also grow in other parts of
North America, like Wisconsin and the Pacific Northwest.
It
was Native Americans who first took advantage of the cranberry’s
many natural attributes. By mixing mashed cranberries with deer meat,
they made a survival food called pemmicana.
They also believed in the medicinal value of the cranberry, using the
berry in poultices to draw poison from arrow wounds. And the rich red
juice of the cranberry was used as a natural dye for rugs, blankets
and clothing. All just some of the reasons the cranberry has
been called the ‘wonderberry’.
But
even with its many uses, cranberries weren’t farmed on a large
scale until the 1800s. At first, growers picked the berries by hand.
They then developed a more efficient dry harvesting technique, later
revolutionizing the process with an idea called wet harvesting. By
flooding the bog with water, the cranberry’s buoyancy allows it to
float to the surface, where they are collected.
And since that time, Ocean Spray growers have continued to harvest the cranberries that go into the juices and snacks you’ve come to love. Learn more about our cranberry harvest.
And since that time, Ocean Spray growers have continued to harvest the cranberries that go into the juices and snacks you’ve come to love. Learn more about our cranberry harvest.
This
cake is so easy and tasty. No clean up. You can use any pie filling you like.
Pie
Filling Cake
Recipe from Lucille Bollman
Ingredients:
1 (20
oz) can cherry pie filling
1 (20
oz) can crushed pineapple, in juice
1 (18.5
oz) box yellow cake mix
2 sticks
butter
1 cup
walnuts, chopped
Directions:
Preheat
oven to 375 degrees. Spray 13x9 baking dish with nonstick cooking
spray.
Melt
butter in saucepan over low heat.
Pour
crushed pineapple with juice into the greased baking dish and evenly
spread cherry pie filling on top. Cover with dry yellow cake mix
and top with walnuts. Drizzle with melted butter and bake for 40 to
45 minutes. Enjoy!
You
may also like these recipes:
really a very tasty recipe
ReplyDeleteThis cake looks great Christine! I never knew there was a cranberry pie filling... I must look for it. I bet the cake tasted great. :)
ReplyDeleteI am not a huge fan of pie, but love the filling. Since I adore cake, this is a perfect dessert for me.
ReplyDeleteQuick and easy! Looks great (and sneaks a little fruit in too!)
ReplyDeleteSo interesting! And I've never even seen cranberry pie filling!
ReplyDeleteI like pie SO much better than cake...so this is a way to please all members of my family! Yummy idea~
ReplyDeleteWhat an inventive way to melt cheese!!
ReplyDelete