Holidays equal cranberries. And what holiday meal is complete without a feeding of freshly cooked cranberry sauce. In my family, cranberry sauce was home-made, starting with raw cranberries. Put them on to boil, add some sugar and serve. Nothing is easier. I like to grate a bit of fresh ginger into the pot while the berries are coming to a boil to add a touch of zing. Ours was more a relish than a jelly, and tarter than canned varieties.
The cranberries harvested for commercial use are Vaccinium macrocarpon and native to North America. There are over 100 varieties within the Vaccinium family alone. It has an impressive international pedigree:
North American cranberries have cousins in Europe. Vaccinium vitis-idaea is known as the preisselberre in Germany, the lingonberry in Sweden, the cowberry in England and also partridge berry, foxberry, upland cranberry, rock cranberry and mountain cranberry.
Cranberry Facts from Muskoka Lakes Farm and Winery.
My earliest memories came from learning how to cook with my Mom. We made everything from scratch because it was cheaper. We’d look in the cupboard and decide what to make based on what was there. Often, we would page through Mom’s cookbook seeing if there was something new, we could do with the same old ingredients.
I remember learning to make cranberry sauce. I was measuring out the sugar and Mom stopped me. I said that’s what the recipe calls for. She looked over the rim of her glasses and said, “you never use the amount listed”. She plopped the cranberries into water, brought it to a boil and we waited for the “pop, pop, pop” sound. Once the cranberries started to shed their skins, Mom would decide if more water was needed. Once all the cranberries were de-skinned, sugar was added, slowly. A little at a time and left to simmer. Taste and decide if more sugar was needed. Repeat if needed. Over the years, I began to add diced up tangerines and a bit of ginger to the mixture. Mom was horrified when she discovered my adulteration. She was a cranberry purist. But ginger cranberry sauce is great on toast in the morning.
Cranberries don’t come with ridges in the wild
Slab ‘o cranberries
I have a friend who thinks it’s not cranberry sauce if he can’t see the ridges left from the can. Believe it or not, there’s a patent for those ridges. Ok, I’m lying, not the ridges, but the whole canned jellied cranberry stuff, seeds, and all.
Edward E. Anderson, Lexington, William F. Hampton, South Duxbury, and Arthur W. Anti, Kingston, Mass, assignors, by direct and mesne assignments, to Ocean Spray Cranberries, Inc., Hanson, Mass, a corporation of Delaware Ser. No. 78,238 2 Claims. (CI. 99-129) https://patentimages.storage.googleapis.com/50/04/d5/315c5d4414c57a/US3142577.pdf
The original patent was filed Dec. 27, 1960, and granted July 28, 1964 on behalf of Ocean Spray, the ubiquitous giant of red berry products. Earlier canned cranberry jellies were pressed through a sieve to remove the seeds and skins. According to Ocean Spray, this step meant a loss of 10% of the raw cranberry product. If you are in the business of food production, this is a substantial waste.
It is therefore a primary object of this invention to provide a process by which the entire cranberry may be
used to form a jellied sauce. It is another object to provide a method of making a novel jellied cranberry sauce
which contains the entire cranberry..
Patent #3,142,577 PROCESS FOR FORMING A JELLIED CRANBERRY SAUCE
Ocean Spray’s new process starts with turning whole cranberries (fresh or frozen) into a puree and then cooked with sugar. The crushed cranberries were required to pass through a sieve 0.027 inch in diameter. That ensured a uniform puree. If you’re mashing the canned cranberries around your plate this year, look at the size of the seeds and that will give you an idea of how fine the mesh is. According to the patent, if pieces were larger than .027″, the puree won’t create the “desirable smooth gel-like texture”.
At sieve measurements between “0.006 and 0.027 the puree gives a constantly smooth jellied sauce without objectionably discrete particles being present.” Objectionably discrete particles meant things like overly large chunks and skins that rolled up instead of being macerated.
Next was the cooking process. The mashed-up puree would pass along to be mixed with sugar and water, both balanced to form a smooth gel once cooled. Then off to the cooking stage. The mixture was to be heated from between 180 to 218 F for up to 10 min. This process cooked the berries into a gel and effectively sterilized them. The cooked cranberries would be poured into cans or jars and vacuumed sealed while still hot.
And this is why there are ridges on your canned cranberries. It’s the cans Ocean Spray opted to use. The cans act as a mould, and as the cranberry jelly cooled, it forms into the shape of the can, ridges, and all. Thus, was born a weird tradition – slabs of cranberries complete with can shapes. I suspect, if Ocean Spray changed the shape of their cans to a non-ridged type, there might be a mutiny in Cranberry Land.
It’s not all one cranberry recipe fits all
The interesting part of this patent was the different types of cranberries. If you’ve cooked your own sauce, you know you must be careful with the amount of water and sugar used or you end up with sweet, cranberry soup instead of sauce. Mom’s adage was “start off with a minimal amount of water and add some later if needed”.
The patent looks at frozen early black cranberries, raw early black cranberries, and fresh Howe cranberries, each requiring different macerating techniques and amounts of sugar/screen size/cooking times.
The above description and examples show that, by the process of this invention, a new jellied cranberry sauce may be made from the whole cranberry. All of the cranberry is used and the time and labor required to make a finished product are materially decreased.
pg. 3 Patent #3,142,577 PROCESS FOR FORMING A JELLIED CRANBERRY SAUCE
DIY can molds
So many have grown up expecting ridges on their cranberries that a cottage industry has sprung up telling people how to make their own cranberry jelly complete with the can indents. Here’s one if you want to try it.
I don’t have anything against canned cranberries. They’re a bit sweeter than I like but I prefer cooking my own. I get a nostalgic rush thinking of days rooting through the cookbook with Mom and learning how to use various ingredients. Up until her death this year, we still spent time together in the kitchen. We would chat and laugh when putting together something new, just like when I was a child. One of my enduring memories is hearing Mom sing while crashing pots and pans about. Christmas won’t be the same this year without the smells of something roasting in the oven, the banging of pots and “Silver Bells” being sung off key. I was still learning from her until the end. Thanks, Mom, for the skills and the memories.
Did you enjoy this article?
Check out the patent for frozen cranberries found in TV dinners. I had fun writing this one a few years ago.
Ponder the TV dinner cranberry sauce – yes, there is a patent for that.
I finally followed through on a project I started last year – merch to support the site. I spent a few months working on several design ideas, fussing over them, and looking at various online stores. Then all hell broke loose, and it was put on the back burner. Well, it is time to put all that work … er … to work.
Take a look at my merch ➦ Redbubble
After looking at a few stores, I settled on Redbubble for a number of reasons – the most important being I’d already seen their products and liked them. A percentage of each sale goes directly to me. Shipping is available worldwide, so no matter where you are, you will be able to support Bitter Grounds and get something cool to show for it.
I haven’t had the store up long and already sold 4 items. A friend purchased 2 masks and was pleased with both the quality and design, so I feel comfortable recommending you “buy my stuff”. No idea who purchased the other items, but let me tell you, I was tickled when I woke up and found a pillow and mask sold during the night.
I have a few designs that will be up for Christmas only, so you might want to pop in now and then to see if anything tweaks your interests. What’s available? Lots of different items, like shirts, graphic ts, bathmats (I have a thing for cool bathmats), sweatshirts, socks, journals, magnets, stickers and of course masks. To see everything, you need to click the Redbubble link above,
Sampling of what merch is in the store
Masks? Yes, we have masks
Vintage images on masks look surprisingly good
Cat contemplating taking over the world
Friend bought this one!
Canadian Maple Leaf Flag masks -> https://www.redbubble.com/people/BitterGrounds/shop?asc=u
Most of the designs worked on masks. I’ve begun to focus on a lot of vintage stamps and aviation, so if you have a collector in your family, check out the store in a week for more philately and aviation related items. In the new year, I’m going to go heavy on both topics.
Shirts and sweatshirts too!
I have a couple “Coffee Stain Carl” images on the back burner
Came up with this one after I dropped a bottle of ink on the floor.
Show your Canadian pride with a sweatshirt
Most of the above designs were created over the summer months, while I was hiding out from the world. They started as doodles and sketches that gradually morphed into full-fledged shirt designs. I especially like Coffee Stain Carl (the first image). The original, was a coffee-stained note that I doodled eyes and a lightbulb on, giving me a bad case of the giggles. After refining the stain, tidying it up and finding the perfect lightbulb, CSC was born. A couple new images are in the works for the new year.
How about throw pillows?
Vintage etiquette labels
One of the pillows sold shortly after it went up on the site! Colour me impressed.
I designed quite a few journals because I use them all the time.
I have hardcovered journals scattered around the apartment. Each one is assigned a different task, so you can never have too many. You can grab soft covered notebooks as well.
Stickers, magnets, and water bottles
Lots of stickers and magnets too
Dizzying optical illusions
Not sure if my fridge can hold any more magnets. Or maybe the magnets are holding the fridge together?
Bags of all sorts
Dragon flies are popular
Or a knapsack?
Took hours to get this design right
Duffle bags look best with lots of colours
It’s been fun thinking of how to adapt my designs to viable products. The best part is how I can add and remove items whenever I want to make a change, so nothing will become stale on the store page. Drop by Bitter Grounds’ Shop and support the magazine. If you purchase anything, send me a photo when you get it. I’d love to hear from you.
Oh, and I have a truly ugly shirt design just in time for Christmas. A gift no one will re-gift back to you.
Get your flu shot!
Went for a flu shot the other day. Yes, I am one of those who diligently toddle off to get it every year. Normally my arm has a powerful reaction, the spot heats up and the entire arm aches for days but not this time. I do however, feel like I’ve been run over by a truck. Hell of a trade off. This too will pass.
But it’s left me feeling whiny and a bit childish so I think I’ll bunker in the apartment today and avoid humanity. Not sure I’m up to dealing with people. I feel like I have low grade malaise, just no energy to do a thing. I shouldn’t be complaining. It’s better than a case of flu. So, yea, I’ll take a flu shot over the alternative any day.
Mask up & get your flu shot if you can. Protect your friends & neighbours.
Instead of working on articles, I’ve spent the last 24 hrs thinking about this site. It’s time to rationalize the categories. I’m going to amalgamate Photography with the Typography and Design section. It makes more sense to have them together. They are related in themes and will be easier to keep the content fresh. It’ll be re-labeled Photos & Design.
Whither now philately?
A lot of time has spent on sorting out newsletters as well. I’ve begun to sign up for stamp related news releases from post offices around the world. It’s time to shake off the Canadian centric view and look at the glorious offerings around the world. Let me tell you, it’s a trip and a half. Some sites don’t translate well. I had to tap a couple of friends for help with a Hungarian translation. Between the too of them, they sorted me out.
I’m playing with an idea of doing a retrospective of stamps around the world from 2020, but that might turn out to be too big a project. But I did manage to line up topics for approx. 100 stamp articles for 2021. As well, I have a number of Christmas themed stamps ready to post. Keep watch in the Philately section them.
What about the rest of the world?
In my travels, I came across a superb website:
Rest of the world – reporting global tech stories
Rest of the world breaks out of the annoying western obsession with Silicon Valley and North America. It offers coverage of important tech and social media issues affecting the world. Well written and insightful. I spent about 3 hours yesterday cruising their website. Subscribe to their newsletter and get the latest news delivered to your mailbox. You won’t regret it, especially if you are like me. I have had a growing dissatisfaction with the smug navel gazing of most tech news sites based in North America. They all report the same news, over and over. That’s partially why I haven’t posted a lot on the tech section of the website. I’ve become bored with technology. Too many sites offer what feels like breathless anticipation of the most insignificant changes but missing the bigger picture.
I’ll have to give thought to the Tech section. It needs a serious boot in the typeface. I will continue to write little reviews and offer advice because I enjoy doing it, but I need to look at tech issues beyond my borders. So many exciting things are happening around the world, it’s a crime to ignore them. I’d be grateful for any ideas pushed my way.
A wee bit of art news
I also discovered a new bit of software – Adobe Fresco and played around with it off an on. So far, I like what I see and will explore it further with my mighty tablet. If I continue to enjoy the software, I’ll drop a few articles about it.
Also in art news, I am arranging an interview with an artist friend. She’s the real deal and I’ve always loved her artwork. When things settle down a bit, we’ll get together for an interview about her work and the thought process behind it. I’m hoping she will discuss with me how she’s evolved as an artist over the years. Will be FUN.
So that’s the round up of my week so far. I originally started out writing about food. The article sat at 50 words for the last 3 days and didn’t get anywhere. I was despairing a bit that I’d never be able to finish it. But here I am. Sometimes you have to let you brain meander where it wants.
Dear Tripe Marketing Board
I’m sorry, I’m so deeply sorry. For years I’ve maligned tripe with a certain glee and I recently discovered… I like … tripe. Yes, I know, I know, I owe you an apology. But I’m reeling and feel profoundly disoriented. What’s next? Boiled Brussel sprouts? Do you offer a recovery package for former tripe haters? Any advice on how to recover my equilibrium? Maybe you have a tripe welcome wagon parcel for former tripe haters.
It’s all tripe
I’m still in shock. For years I’ve loathed tripe. I tried it in the past and, well, let’s just say it wasn’t a pleasant experience. It sat on the plate like a honey combed sheet of elastic bands, threatening me. The scars ran deep from the experience. On the weekend, a friend offered me a small bowl of tripe in a tempting sauce. I held the bowl for a few minutes, gathering courage to eat it. It looked so good. Only the adventurous experience great foods so I braced myself and slurped down the first spoonful.
The tripe was delicate and melt in the mouth tender. Flavourful and wonderful. OMG, am I really writing an ode to tripe?
So, dear Tripe Marketing Board. Am I forgiven?
Today, is about memories of bonfires, food and friends. Lately, I’ve been feeling what I call the Covid crunch. It’s that urge to bunker into the apartment and pull the curtains. The gloomy weather shared my momentary affair with misanthropy. The quiet in the apartment can be overwhelming sometimes. I miss mom at the oddest moments. Lately, it’s been acute. I miss the sounds of her rustling about, singing to herself. It has become difficult to shake off the sadness.
They are very good people
They are very good people, and people I love, and am obliged to, and shall have great pleasure in their friendship
Samuel Pepys, Tues, 9 March 1668/69
My friends fit the description above. Two of my closest friends won’t allow me to sink out of sight. Val & Chris made a promise to my mom, that they’d look after me and make sure I didn’t implode with grief. They’ve kept their promise Mom, and I’d like to tell them you’ve released them from it, but Thursday’s meal reminded me of how comforting their persistent presence is and how needed they will always be, as are all the friends who gathered.
A bonfire, food and friends
… a bonfire for joy of the day – Samuel Pepys. Tues, 29 May 1660
All settled in near the fire
Chris went above and beyond recently for those of us in their circle. He arranged a bonfire meal at Actinolite restaurant. If you’ve never been, call and book a bonfire meal -> http://www.actinoliterestaurant.com/. The Actinolite is not just about eating. It’s about creating an atmosphere that fosters laughter and conversation. Nothing makes a meal taste better. They had little bonfires stoked around the garden, warding off the October chill. Tables were set apart, but all within eye view so we could safely chat back and forth. I can’t think of a better way to spend the night.
While Val and Chris arranged our evening, it struck me how something that used to be so easy to do in the past felt like they were mobilizing an army. Coordinating calendars, talk to the restaurant, juggling distancing requirements, watching the weather. That was the nail biter – would Mother Nature cooperate and let us have our night out. As it turns out, yes, she did.
Chris managed to grab photos of each course before we fell on the plates. It wasn’t easy in the growing dark, but he soldiered on. Many thanks to him for the photos I used in this article. I was too absorbed in the cider and wine.
The folks at Actinolite created cottage country in the middle of Toronto. So worth crawling out of my cave to enjoy! When I opened the fence to their backyard, I felt like I was entering the Secret Garden. We were so relaxed; you could feel the stress wash away with the first sips of cider.
… and syder
and drink wine and syder – Samuel Pepys Wed, 31 Dec 1662
Friends were already there. I laughed when I realised, we were all so eager for a night together, many arrived early. Social distancing didn’t stop the smiles. Cider was offered first, with a healthy dose of bourbon to ward off the cool. I can’t remember the last time I sat in a garden with friends. The cider was a perfect start.
… an exceedingly good dinner
… an exceedingly good dinner and good discourse. – Samuel Pepys. Fri, 8 Feb 1666
Chef doing chef things
The chef cooked a large part of our meal over an open fire. It was fun watching him fuss over the grill.
… bread wiped upon each dish
of putting a bit of bread wiped upon each dish into the mouth of every man … – Samuel Pepys. Sun, 8 Sept 1667
Bread and wine
Oh the bread. I stopped listening to everyone when I bit into my slice. The bread. Oh the bread. That’s as far as my brain will process the information. If possible, I’d put an order in for dinner tonight. And tomorrow night. I should title this “Of bonfires, bread and friends” instead of “food and friends”.
… with a good soup
and dined very handsome, with a good soup – Samuel Pepys. Mon, 15 March 1668/69
Soup and fresh bread
There is an art to making soup. Getting the balance of flavours right but keeping it simple and hearty is an under-appreciated skill. I don’t eat a lot of soup because it often goes so wrong. One ingredient masked, something messing with the flavour dynamics. Not this soup, it was rich and full of clean flavours. Another bowl and more bread wouldn’t have gone amiss.
… nature of vegetables
… all the way having fine discourse of trees and the nature of vegetables. – Samuel Pepys. Thurs 5 Oct 1665
Actinolite does a smashing salad
Actinolite does salad justice. I wanted to arm wrestle for the mushrooms lurking beneath the greens. I felt so selfish in wanting to grab the plate and scamper off with it. I shared, don’t worry. Between mouthfuls, we drank more wine and avoided all thoughts of Covid and politics. Chit chat wound around art, books, food, and catching up with old friends.
… a very great meal
… a very great meal, and sent for a glass of wine, – Samuel Pepys. Fri, 24 Oct 1662
Slow roasted all afternoon to preserve the tenderness
How did they roast the food for hours but still have it come out so tender? The beef melted on my tastebuds. The root vegetables had that hardy, fall flavour that can only come with the freshest vegetables. I knew there would be no doggy bags after this meal. We’d even be licking our plates. Fun thing about Actinolite, they applaud that level of food appreciation and actively encourage it.
Perfect. Perfect. Perfect.
… a good dinner …
and there to dinner, a good dinner, and were merry – Samuel Pepys. Sun. 14 July 1667
There were more, but Chris didn’t have much time to grab a photo before we scarfed them down
Then dessert. Poor Chris. We ate most of the fresh, donuts before he had a chance to take a photo. After the meal, we lingered and talked, sipping wine, and enjoying the moment for as long as we could. The world slowed down for a while and everything was perfect.
Thank you to everyone at Actinolite, and friends who were there. But mostly Val and Chris. Mom would be so happy with the thought of that evening.
And so to bed
But we were friends again as we are always – Samuel Pepys. Wed, 24 Oct 1660
Mom as a child with her pet chicken Brownie
Grief is a funny thing. One moment you’re doing fine, getting on with life and the next moment a memory flits across the horizon and you’re emotionally sandbagged.
I have a lifetime of memories that keep tumbling out at odd moments. Sitting on the subway and a laugh reminds me of a conversation with Mom or standing in the kitchen makes me remember the last time we cooked a meal together. We had a lot of laughs over the years . Lately, those moments have been popping up all over the place. They are … bittersweet. We’ll have no more moments of unbridled laughter at the silliest things. So many of those memories are tied up in events or jokes only mom understood. I’m holding each memory tightly.
Yodelling cowboys and Mom
I still have her YouTube account with all her favourite music. I scroll through the lists occasionally, smiling at some of the memories. Music played all the time in our apartment. Christmas songs in July, opera singers during breakfast, Joan Baez over tea, old musicals in the wee hours of the morning, it was like she had a theme track running along with her life. That’s what bothered me the most when she died. The silence.
She also liked yodelling cowboys. Yes, yodelling cowboys. I’d come home occasionally to Slim Whitman yodelling away, Mom leaning back on the couch singing along. It was quite an experience. Mom and her music. Still makes me laugh at times
Soup and Mom
After her first operation, mom’s diet restrictions meant her food choices were limited and repetitious. To tweak her appetite, we explored different ingredients, things she never tried. She became quite adventurous during the last years.
Her favourite meal was soup. Good old-fashioned soup. She could eat it every day. I used to make little pots of it for her when she wasn’t feeling well. I enjoyed cooking for her. She was an appreciative audience. After a lifetime of cooking for everyone else, she liked the feeling of sitting around reading while someone else made dinner.
Mom always thought a noodle was a noodle. She didn’t grow up with the variety we have now. When I made her Ramen soup for the first time, it was a revelation. She was hooked on ramen noodles. Oh my, she ate a lot of it. Couldn’t seem to get enough. I taught her how to make it so she could have a fresh bowl whenever she wanted. It became her go-to quick meal.
Yodelling cowboys, ramen, and mom
One late night last year, around 2 am, I woke to the sounds of yodelling. I’d often hear her music in the night or hear her rustling around in the kitchen. It was like living with a little mouse at times. This night the music was a little louder than usual. I got out of bed to ask if she could nudge the sound down. I found her in the kitchen, making soup.
I stood in the door watching for a few moments. Slim Whitman was crying about lost loves, horses and I haven’t a clue what else. And mom, all 4’10″ of her, dressed in an oversized Tony the Tiger t-shirt and green plaid track pants, her grey hair standing up like Tin Tin’s, yodelling along. Oh yea, yodelling and chopping carrots for the ramen soup simmering on the stove.
She was so happy at that moment. She turned and saw me, blushed a bit, and asked if she woke me. I said no, no. I was just getting up to get a glass of water. Just wondered what you were doing. Turns out, she had been playing Farmville 2 and became hungry. Of course, that meant another pot of soup. Those noodles were like crack.
I didn’t have the heart to ask her to turn the music down. I just shrugged and said it’s all cool and went back to bed.
Another stage of grief
I wish I could have more moments like that. Nights of her singing to herself and making soup; Farmville and Tony-the-Tiger shirts; Tin-Tin hair and yodelling cowboys. I miss every minute of it. I grieve over the reality there will be no more memories to make together. I’ll have to cling to the ones I have.
If you’re dealing with grief, whether over someone who has died or the dramatic changes that have occurred during the past years, check this site out for a bit of moral support.