Now that October has come and gone, you will start to notice the cranberry epidemic at a rise. The cute little evergreen dwarf shrubs are more than just a tart mini berry. Cranberries have been marketed as a “super fruit” due to their nutrient and antioxidant qualities. This bitter and hard fruit holds so much Vitamin C and magnesium, that it’s basically ok to slam a few cranberry glazed scones and gnaw on some cranberry jelly by the spoonful. Well, in moderation I suppose. I’ve already come across three stores that have enormous cranberry displays out in the open! They’re here people, and they’re staying for at least two months. Cranberries give me a comforting feeling and realization that the holiday season is truly about thinking back, thinking back on your childhood and the anxiety of stuffing your face with Turkey and pumpkin pie. I love it! Cranberries are not just for wreath decorations or slingshot ammo, no. They are the heart of our beloved Turkey Day table spread…the best side of all.
Image: Chef Kymberli DeLost’s Cranberry Apple Tart nestled in a Duckfat Crust.
Spoon Gypsy 