Harvest 2019

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

Harvest plans for 2019

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

crop.  jan 19

 

 

 

 

2018 CRANBERRY HARVEST

IMG_20180323_144023690.jpg

Finished Harvesting for 2018

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

 

More Cranberries?

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:

Our Products

And stay warm!

 

K&K

 

 

 

 

Kevin & Kate

 

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
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Cranberry Bannana Bread

Banana Cranberry Bread

Print this Recipe!

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.