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Meet the
Producer:
We chatted with cranberry
grower Blake Johnston
to find out how his Nova
Scotia “garden” grows
and to ask: what’s up with
all that water?
You’ve probably seen the idyllic
images of cranberry bogs before –
field after field of floating red berries.
But we soon learned from Blake that
cranberries aren’t actually grown in
water, they’re just harvested that way.
The six-month growing season
begins in late spring, when the plants
start to “wake up” from their winter
hibernation. “When July comes,”
Blake explains, “we get the bees out
there to help pollinate the blossoms.”
Berries start off white and are kept
on the vine until cool September
nights turn them a stunning red.
Compliments cranberry grower
Blake Johnston
Earlier seasonal varieties are
picked from their low, tangled
vines during the dry harvest phase,
but late October brings the main
event. “Flooding the bog allows the
berries to float toward the water’s
surface, so our harvesters can
rake them from the vines.”
Blake isn’t just passionate about
producing cranberries – he truly
believes they’re the perfect fruit.
“There are so many different things
to do with them, they’re full of health
benefits and, hey, they’re Canadian!”
We couldn’t agree more.
smooth addition
Creamy and sweet,
Sensations by
Compliments Cranberry
Cinnamon Goat Cheese
is the perfect addition to
a holiday cheese tray.
Sensations by Compliments
Cranberry Cinnamon Goat
Cheese, 125 g, $3.89
Cranberry Pork Tenderloin
with Port Sauce
PREP TIME: 10 min. Total time: 40 min. Serves: 8
4 cups (1 L) chopped Gala apples, skin on
2 cups (500 mL) fresh cranberries
4 tbsp (60 mL) brown sugar
2 tsp (10 mL) cinnamon
2 500 g pork tenderloins, butterflied (split lengthwise
down the middle to open like a book) and pounded to
about 1 / 2 its thickness
1 / 4 tsp (1 mL) salt
1 cup (250 mL) water
3 tbsp (45 mL) Compliments Original Dijon Prepared Mustard
Port Sauce (optional, recipe follows)
1. Turn oven to broil. Mix apples, cranberries, sugar and
cinnamon in a bowl. Divide filling in half. Lay tenderloins on
a clean work surface and sprinkle with salt. Evenly distribute
one half of filling between the tenderloins, placing it down
the centre of each. Mix the other half of filling with water and
reserve. Roll closed and tuck in ends to contain filling; secure
with butcher’s twine. Coat outside of roasts with mustard.
2. Place tenderloins in a roasting pan and broil for 10 min.
Remove from oven, reduce heat to 350°F (180°C) and place the
remaining filling and water in the bottom of the pan. Roast for
20 to 30 min. or until the internal temperature reaches 155°F
(68°C). Remove from oven and rest for 10 min. under tented foil.
Check temperature again; it should rise above 160°F (71°C).
3. Slice and serve with fruit compote from the bottom of the
pan and Port Sauce, if using.
per serving ( 1 / 8 of the recipe): 220 calories, 24 g protein,
5 g total fat, 2 g saturated fat, 65 mg cholesterol,
20 g carbohydrates, 3 g fibre, 260 mg sodium, 480 potassium
Port Sauce
PREP TIME: 5 min. Total time: 10 min. Serves: 8
1 cup (250 mL) fresh Compliments Collection
Cranberry Sauce
1 cup (250 mL) port (or 1 cup (250 mL) red wine plus
1 tbsp (15 mL) sugar)
1 / 4 cup (60 mL) water
1. Combine cranberry sauce with port. Place in a saucepan over
medium heat, bring to a boil and simmer for 5 min. Thin with
water and serve over pork tenderloin.
per serving ( 1 / 8 of the recipe): 120 calories, 0 g protein,
0 g total fat, 0 g saturated fat, 0 mg cholesterol,
21 g carbohydrates, 1 g fibre, 0 mg sodium, 0 potassium
12 Inspired | winter 2009