Monday, October 12, 2009
Highbush cranberries (Viburnum trilobum, trilobum meaning "three-lobed" leaf, not "three-bummed") are face-twistingly tart. Only after mellowed by frosts do I collected them, toss them in a pot, and simmer them into a sauce, flinging in sugar and straining out the flat hard seeds at the end. Highbush cranberry sauce is a scrumptious concoction. It's rich in vitamin C which prevents scurvy, the scourge of pirates. HAPPY SWASHBUCKLING THANKSGIVING!