If mother nature continues to send sunshine and rain in the right amounts then we will begin the 2019 harvest in early April and fresh cranberries will be available for sale until sometime around the end of May.
Please get in touch if you’d like to be on our mailing list- we’ll won’t bug you with emails- but we will let you know about the beginning and end of the fresh season.
And- you can pre-order!
We’re at: cranberriesnz@gmail.com
If mother nature continues to send sunshine and rain in the right amounts then we will begin the 2019 harvest in early April and fresh cranberries will be available for sale until sometime around the end of May.
Please get in touch if you’d like to be on our mailing list- we
won’t bug you with emails- but we will let you know about the beginning and end of the fresh season.
And- you can pre-order!
We’re at: cranberriesnz@gmail.com
We’ve packed up our harvesting machine and put our punnets away for another year. Its time to let the frosts and rains of South Westland’s winter do their work while we focus on life indoors.
I’m busy in the kitchen making relish and compote and Kevin has the chillier job of completing our new processing shed…Brrrrrr!
Thanks to all who were involved in this year’s harvest and the building project. Its been a great adventure and we’re incredibly grateful to the many friends who’ve been supporting us along the way.
All going to plan we’ll have more productive fruiting beds next year- it won’t extend the season but it will mean there are a few more cranberries to go around!
Kevin & Kate 23June 18
No more fresh Cranberries for sale- sorry!
Get in touch if you’d like 4kg or more of frozen product and we can discuss options for transporting product.
Or, we are developing a Cranberry Mince…
Our cranberries, cooked and gently broken down. Perfect for use in juices, smoothies, and cooking or baking. Ready to freeze if you want to keep cranberries handy!
$25 per 2.2l Bucket- & made to order. Please drop me ( Kate) a line if you are interested.
Our other products are available – check out the page:
And stay warm!
K&K
Handing on the torch.... Just before Christmas Kevin and I took ownership of Tony & Marj Allan's wonderful project- Cranberries Westland. We think its a fascinating and extraordinary business- this business of growing and processing NZ Cranberries. We're settling into life on this lovely little Cranberry farm here on the Old Christchurch Road in Hokitika. Kevin has been working alongside Tony since the harvest in April and I came on board a little later- spending time with Tony in the kitchen and Marj in the office. So off we go- into the new year and the excitement of a new business venture. We wish Tony & Marj the very, very best on their many adventures. No fresh Cranberries to photograph at this time of the year- just these frozen ones,recently made into our first bactch of Cranberry Relish. Customer, friend, grower or just interested? Please don't hesitate to get in touch! Kate Buckley & Kevin Mac Gregor
Banana Cranberry Bread
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4-1 cup light brown sugar, depending on the level of sweetness you prefer
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
1 cup fresh cranberries
No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the cranberries, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Cranberry Orange Muffins make the perfect addition to any fall breakfast. Get this family favorite recipe for Cranberry Orange Muffins.
Author: Robyn Stone | Add a Pinch
Serves: 12 muffins
Ingredients
• 2 cups all-purpose flour (+ 2 teaspoons for coating fresh cranberries, if used)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 cups fresh cranberries
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• zest of 1 orange
• ½ cup milk
• Orange Glaze:
• 2 tablespoons orange juice
• 1 cup confectioner’s sugar
Instructions
1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
3. Toss together fresh cranberries and 2 teaspoons of flour to coat cranberries in a separate bowl. Set aside. If using dried cranberries, simply skip this step.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla and orange zest.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in cranberries (fresh or dried) and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare orange glaze topping for muffins while the muffins are baking by stirring together until well-combined.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and drizzle with orange glaze. Place onto a plate to finish cooling or serve slightly warm.
1 Jar Cranberry Jelly
Zest of an orange
½ Cup freshly squeezed Orange Juice
Optional Extras
½ cup frozen cranberries
½ cup fresh pitted cherries
½ teaspoon ground coriander
Method
Its so easy
Using a small pot heat the cranberry Jelly and orange
juice , over a low heat stirring continually
Add fruit and sir gently
Serve with Turkey Sauce can be served hot or cold
Ingredients
2 1/2 pounds cut up chicken pieces
salt and pepper to taste
1 (8 ounce) can jellied cranberry sauce
1/4 cup corn syrup
Ingredients
1 onion, finely diced
25g butter
100g streaky bacon, finely diced
2 slices whole grain bread, blitz into breadcrumbs
200g pork sausage meat
1 apple peeled and grated
200g fresh cranberries or I bottle of Cranberry Relish
50gm pistachios
4 fresh sage leaves, finely sliced
½ tsp mixed spice
Salt & cracked pepper
Olive oil
Method:
Heat oven to 200°C
Sauté the onion in the butter and then place aside, cook the bacon in the same pan and then add the breadcrumbs and stir so that they soak up the excess butter.
Let the mixture cool and put into a mixing bowl. Add the sausage meat, grated apple, cranberries, pistachios, sage and mixed spice. Season and mix well.
Cut two sheets of greaseproof paper and oil well. Halve the mixture and place onto the sheets of paper and roll into cylinder shape. When shaped, place the rolls on a sheet of tin foil, roll and tie off the ends.
Place in the fridge for about 2 hours, cook in the oven, still in the tin foil for 40 minutes.
Take out of the oven and rest for ten minutes. Slice with a sharp knife.
1 Christmas Turkey
Olive Oil
Salt/ Pepper
1 bottle ofCranberry Relish
Method:
Preheat the oven to 220°C. Take out the giblets and clean the cavity. Truss turkey, then lightly smear with olive oil and season. Calculate the total cooking time for your size turkey based on the instructions below).
Enclose the turkey with tin foil to form a loose pocket, place the turkey in oven and cook for 40 minutes, then turn the oven down to 170°C.
Every thirty minutes during the cooking time try and give the turkey a good basting.
Forty minutes before the end of your cooking time, take off the tin foil, combine the cranberry relish with some of the cooking juices and baste the bird every ten minutes with the mixture.
When the turkey is cooked, take it out of the oven, replace the tin foil cover and rest it in a warm place.
Note:
Allow about 40 minutes roasting time per kg of weight. A 5kg turkey will take a little over three hours to cook properly. When you remove the turkey from the oven check that the juices run clear when a skewer is poked into the thickest part of the turkey. If you have a meat thermometer test both the thigh (82°C) and the breast (78°C).
Recipe to Cranberries Westland/Kawhaka Lodge
Use 1½ bottles of Cranberry Jelly
Mix in2Tbls of wholegrain mustard.
Have a packet of Cloves ready.
Preheat the oven to 160°C
Prepare the Ham
Firstly, carefully remove the skin. Cut into the skin around the knuckle. Ease the skin away from the fat. Don’t remove the fat as it is needed to keep the ham moist and soak up all the glaze & juices. Trim the outside of the ham if there are any rough or uneven areas to give it a neat shape.
Score 3mm deep in a diagonal fashion across the ham. This forms channels that allow the glaze to dribble in and create the flavour.
Mix the glaze ingredients to a paste in a bowl. Spoon the glaze over the ham and work into the channels well with the back of a spoon.
If you like the look and taste of a traditional ham, whole cloves can be stuck into the fat neatly in the centre of each diagonal, or each alternate diagonal.
To cook your ham
Place two sheets of tin foil onto your roasting tray then put the ham on top. Cook the ham for 20 minutes per kilogram. Glaze the ham 4 or 5 times during the cooking process and especially in the last ten minutes.
Remember: all you are doing is re heating it, glazing it and making it delicious – good things take time but it may be carved straight away.
Recipe to Cranberries Westland/Kawhaka Lodge
Depending on the tartness of the berries
you may need to adjust the amount of sugar.
1 lb. 2 ounces (500 g) frozen or fresh cranberries
A scant cup (7 oz/200g) of caster (superfine) sugar
(hs note: I just gave my regular granulated sugar a whirl in the food processor
for 15-20 seconds)
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored
Rinse the berries, if necessary, then
drain well and put them in a non-metallic bowl with the sugar and lemon juice.
Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a
jam-making pan or other heavy based saucepan with the grated lemon rind. Strain
in all the juice from the berries (hs note: I didn’t end up with a ton of
juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls
of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup
(125 ml) water and simmer for 20-30 minutes, or until the apple is very soft
and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest
of the berries and heat through for 5-8 minutes. Pour into sterilized jars.
Seal tightly and turn upside down. Cover with a cloth and leave to cool
completely before turning upright and storing in a cool place
