springbrookcranberry

Spicy Cranberry Meatballs

rebekah@springbrookcranberry.ca (Rebekah Nason) — Wed, 21 Feb 2024 14:27:48 GMT

Spicy and tart. These basic meatballs are a perfect backdrop for this thick and dramatic sauce. Swing by the Boyce Farmer's Market to do your shopping. You can pick up a jar of our home-canned cranberry sauce (the main ingredient in this spicy meatball sauce); and, you can also find the other extra special ingredient: Smokin Jon's Cranberry Mezcal Reaper hot sauce. This recipe Makes approximately 20 meatballs

Ingredients

Meatballs

1 pound ground beef

1 egg

½ cup plain breadcrumbs

1 garlic clove

½ medium white onion finely chopped

½ teaspoon salt

¼ teaspoon ground black pepper

Sauce

1 cup cranberry sauce (250 ml jar or make your own using our simple cranberry sauce recipe)

¼ cup tomato paste

3 tablespoons Apple Cider Vinegar

2 tablespoons raw cane sugar or light brown sugar

Smokin Jon’s Cranberry Mezcal Reaper Hot Sauce (1 tablespoon for a medium level of heat; add more if you like it really spicy)

Preperation

Preheat your oven to 400°F (200°C)

In a large bowl, mix together the ground beef, egg, breadcrumbs, garlic, onion, salt, and pepper.

Shape the mixture into round balls, about 1-½ inches in diameter, by rolling them between your palms. 1 lb of ground meat will make approximately 20 meatballs.

Place them on a large baking sheet. (Line it with parchment paper for easy cleanup.)

Bake the meatballs for 18-20 minutes, or until they turn golden brown.

While the meatballs are baking, prepare the sauce. In a medium bowl, combine the cranberry sauce, tomato paste, apple cider vinegar, brown sugar and the hot sauce. Mix well.

After baking, let the meatballs cool for 10 minutes.

In a slow cooker set to high heat, add a layer of meatballs and top with half of the sauce. Add the remaining meatballs and sauce, ensuring they are well coated.

Cook on high for 3 hours or on low for 6 hours, stirring occasionally.

Simple Cranberry Sauce

Wed, 21 Feb 2024 14:26:15 GMT

This is our go-to recipe cranberry sauce recipe. It's really simple and really quick. Make in advance as it stores well in the refrigerator. For a tasty twist, substitute orange juice for the water.

Ingredients

250 g Springbrook’s Fresh Organic Cranberries (~2.5 cups)

¾ cup sugar

¾ cup water

Preparation

Combine all ingredients in a medium saucepan and bring to a boil.

Reduce heat and cook until their skin pops (about 5-8 minutes.)

Remove from heat, and let cool. Refrigerate. Sauce will thicken as it cools.

Lemon-Cranberry Cheesecake Bites

rebekah@springbrookcranberry.ca (Rebekah Nason) — Tue, 13 Feb 2024 13:50:00 GMT

These cheesecake bites are tangy and smooth. There are a few steps to this recipe, and it requires chilling, but they are well worth the wait.

Ingredients

1 ¼ cups graham cracker crumbs (about 8 cracker sheets)

4 tablespoons unsalted butter (1/2 stick), melted

Zest of 1 large lemon, divided

1 (8 ounce) package reduced-fat cream cheese, at room temperature

⅓ cup granulated sugar plus 2 tablespoons, divided

¼ cup sour cream or plain strained yogurt, such as Greek-style

1 large egg

3 tablespoons lemon juice

1 teaspoon vanilla extract

⅛ teaspoon salt

1 cup fresh or frozen (not thawed) cranberries

Preperation

Preheat oven to 350°F. Prepare an 8-inch-square baking pan by greasing with butter or cooking spray.

Combine graham cracker crumbs, butter and half the lemon zest together in a medium bowl. Press the mixture firmly and evenly into the prepared pan. Bake until lightly browned around the edges, about 10 minutes. Let cool in the pan on a wire rack for at least 10 minutes.

Meanwhile, thoroughly combine softened cream cheese, 1/3 cup sugar, sour cream (or yogurt), egg, lemon juice, vanilla, salt and the remaining lemon zest together in a medium bowl.

Add cranberries and the remaining 2 tablespoons sugar to a food processor. Pulse until well chopped. Stir into the cream cheese mixture until incorporated. Pour the filling evenly over the baked crust.

Bake until the center appears to be set, 35 to 40 minutes. Cool to room temperature, then cover and refrigerate until cold, about 4 hours more.

Cranberry & Wild Blueberry Tart

Fri, 20 Dec 2019 00:49:13 GMT

This beautiful tart is an easy treat for the holidays. This is the tart Rebekah demonstrated on CTV Morning Live Atlantic in December 2019. (Here the recipe for the berry reduction topping is doubled to ensure that there is plenty for the amount of filling & shells.) Hope you enjoy!

Ingredients

Tart shell:

1/2 cup cold butter (cut in small pieces)

1/4 cup sugar

1 cup flour

Filling:

1/3 cup icing sugar

1⁄2 tsp vanilla

2 cups ricotta

Cranberry&Blueberry reduction:

1/2 cup sugar

1.5 tbsp corn starch

1 pinch salt

5 cups cranberries (fresh or frozen)

1 cup wild blueberries (fresh or frozen)

2 tbsp lemon juice

1/2 cup water

1 tsp vanilla

Preperation

Tart shells:

Using a pastry cutter, or in a food processor, blend the cold butter, sugar, and flour. Press evenly into the bottom and along sides of greased and parchment paper lined, fluted tart shells. Bake for 20 to 25 minutes at 350 degrees F.

Filling:

Combine ricotta, icing sugar, and vanilla in a medium bowl and beat until smooth. Cover and chill until ready to serve.

Cranberry&Blueberry reduction:

Whisk together sugar, starch and a pinch of salt in a sauce pan. Stir in water, berries and lemon juice. Bring to a boil over med-high heat, stirring often until mixture start to thicken. Cook and stir for 2-3 minutes more until cranberries pop. Remove from heat, mash slightly, and stir in vanilla. Cool.

Serving:

When ready to serve, fill shells with ricotta mixture, and top with berry reduction, drizzle with honey and dust with sifted icing sugar. Makes approximately 8 to 10 x 4" tarts

Retail Locations

Thu, 23 May 2019 19:46:13 GMT

We are located in several retail stores throughout New Brunswick and Nova Scotia.

Our juices are available at Sobeys throughout Atlantic Canada. Look for them in the produce section or talk to your produce manager to find our product in your local Sobeys store. Our dried cranberries can be found in select Sobeys stores in Fredericton, Moncton, and Saint John regions.

Locations in NB:

Fredericton:

Come meet us, your farmer, at our stall at the Boyce Farmers Market - 665 George Street http://frederictonfarmersmarket.ca

Aura - 199 Westmorland Street http://www.aurawholefoods.com/
Fredericton Direct Charge Co-op - 170 Doak Road http://www.frederictoncoop.nb.ca

Keswick Ridge:

Coburn Farms - 107 Route 616 https://www.coburnfarms.ca/

Fredericton Junction:

Tri-County Healthcare - 157 Sunbury Drive https://www.pharmachoice.com/locations/tri-county-healthcare/

Petitcodiac:

The Pantry Food Hub - 55 Main Street https://www.facebook.com/thepantryfoodhub

Saint John:

LifeDirt - 666 Rothesay Avenue https://lifedirt.ca/

Rothesay:

Cochran's Country Market - 106 Hampton Road http://www.cochranscountrymarket.com/

Dieppe:

The Wellness Exchange - 550 Gauvin Road https://thewellnessexchange.ca/

Moncton:

Codiac Organics - 1176 Ryan http://codiacorganics.ca/
MacArthur's Health & Wellness Market - 232 McLaughlin Drive https://macarthursnurseries.com/market/
The Wellness Exchange - 200 Ivan Rand Drive https://thewellnessexchange.ca/

Riverview:

Coverdale Local Market (Fas Gas Plus) - 1017 Coverdale Road

Locations in NS:

Truro:

Honeycomb Health Market - 805 Prince Street https://www.facebook.com/HoneycombHealthMarket/

Bedford:

Pete's - 1595 Bedford Highway http://www.petes.ca/bedford-grocery

Halifax:

Pete's - 1515 Dresden Road http://www.petes.ca/halifax-grocery
The Grainery Food Coop Ltd. - 2385 Agricola street https://thegrainery.ca/

Grand-Pré :

Just Us! Coffee - 11865 Highway 1 https://justuscoffee.com/locations/

About Organic Certification

Thu, 23 May 2019 19:30:08 GMT

In order for us to claim organic status for our fruit and product line we have to follow the guidelines set out by the Canadian Organic Standards. These standards give consumers confidence that their food is produced in such a way that is sustainable and harmonious with the environment. One of the reasons why consumers can trust that the Canadian Organic Standards are being followed is because farms and processors are to be certified by a certifying body, an independent third party organization, who reviews all farm records and sites to make sure there is compliance with the standards.

Springbrook Cranberry Inc. became a certified organic farm in 2008. Our certifying body is Ecocert Canada .

To initially become a certified organic grower, our farm underwent three years of transition. We started our transition to organic in 2005. During those years our farm drastically altered our management practices. Instead of synthetic fertilizers, we use a pelletized chicken manure that is certified for organic producers. Instead of herbicides, we learned to have a higher tolerance for weeds. We hand weed, and mow, as much as possible. As well, we try to make the crop environment more favourable to the crop than to the weed. For example, we are able to use the mineral sulpher and/or vinegar to make the soil environment very acidic around the roots of the weeds to help slow weed growth (this works particularly well for cranberries, a crop that thrives in acidic environments). Instead of spraying chemical insecticides that wipe out more than just the targeted insects, we have grown to accept a much higher presence of damaging insects as well managing these with naturally derived insecticides when absolutely necessary. Ask us about the return of the native bees to our farm and about the thriving spider habitats which we didn't know would exist within our agro-ecosystem. Each and everything that we do is monitored yearly through an audit/inspection by Ecocert Canada.

Each product we grow and produce must be certified. Much paperwork is required to ensure the organic integrity of the entire process. This extends well beyond farm practices. Every ingredient we add to our products, as well as the cleaning products we use must comply. Even the processing facilities we use undergo a yearly inspection to make sure that each product under our label is produced under these standards.

Ask us about our products, how cranberries grow, and how we manage them in our organic system; we love to talk about them and the beautiful land we have the privilege of farming. We also love to show our organic certificate issued by Ecocert Canada and proudly display the Canada Organic Logo on all of our products.

For more information regarding organics:

In the Local Paper - The Daily Gleaner

Thu, 23 May 2019 19:19:39 GMT

Cranberry farmer hopes juice market will be sweet

Fredericton Daily Gleaner 05/09/2013, Page A01

Downturn |

Price has fallen from $1.72 a pound to less than 45 cents a pound

By LAVERNE STEWART

A glut of cranberries on the market across North America has drastically reduced the price growers receive for their fruit.

The economic downturn in Europe has also hurt the prices cranberry growers can get for their crops.

Larry Nason, who owns Springbrook Cranberry Inc., knows the hardship of the drop in crop prices. In 2008, he said, he received $1.72 per pound for his cranberries. Now the price has dropped between 35 and 45 cents for organic cranberries, he said. At this price point, he said, the business isn't making money.

'Our costs, because there is so much labour involved, are anywhere from 35 to 40 cents per pound. It leaves us nothing to pay on our debt load,' he said.

However, he and the rest of the family are determined to keep going. He said he's optimistic for the future of the family business 'if we can hang on for a while longer, and I know we can.' 'It's just going to be tough because...

Please See Cranberry / A2

Watching Organic Cranberries Grow

Thu, 23 May 2019 19:16:39 GMT

This year our organic cranberries are in fine form. With less than a month to harvest we are getting excited and prepared for all the planning and heavy labour that comes at the end of the growing season. This year's season began really early with the March heat wave melting the little bit of ice and snow left from winter. April and May had us watching the plants to make sure that the cold didn’t hurt the buds that were ready to become our hearty organic cranberries. June was spent watching those buds turn into pretty pink blossoms just waiting for the bees to pollinate. July brought us the results of all the bees hard work ~ pinheads (early berries). We spent the month feeding and watering the berries so they would develop. August is a relatively quiet month as we watch the fruit grow and ripen with just a little watering and weeding. The cool September temperatures bring the dark red colour and means we spend our time watching to make sure the berries aren’t hurt by the cold nights. October is harvest month and the plants go dormant in preparation for winter. Next year the whole cycle will begin again.

Behind The Scenes At Springbrook

Thu, 23 May 2019 19:11:14 GMT

Thanks for checking out springbrookcranberry.ca. We would like to introduce the people behind Springbrook Cranberry Inc. We are Larry, Kathy, Elizabeth and Rebekah Nason.

Farming has always been a passion for Larry, from childhood he was helping out on a farm. Through the years he has had cattle, sheep and vegetables, including hothouse tomatoes and cucumbers. He finally settled on cranberries in the late 90’s. Over the next few years, he worked to grow and establish his farm. He also enjoys the social aspects of farming and networking.

Kathy, Larry’s wife, brings 30+ years of business experience to SCI. She’s takes care of the financial and promotional aspects. She is the one to talk to if you are interested in buying or selling our products.

Elizabeth, their eldest daughter, handles the accounting and helps wherever an extra set of hands are needed.

Rebekah, returned to manage the farm after attaining her Master’s in Agriculture in 2007. It was her passion for the environment and organics that prompted Larry to transition to organic. Upon her return, Larry and Rebekah also diversified the farm to include strawberries and raspberries.

After a busy growing season we love to travel and experience new places. We are always on the lookout for unique agricultural and gastronomic experiences. We’ve encountered several places around the world, including China, Europe, Israel, New Zealand and North America.

We look forward to sharing some of our adventures with you as well as keeping you up to date with what’s happening on our farm.

Dried Cranberry & Coconut Oatmeal Cookies Recipe

Wed, 01 May 2019 20:57:58 GMT

This light and chewy cookie is full of coconut flavour with a touch of cranberry tartness.

Ingredients

1 cup butter (melted)

1 cup packed brown sugar

1/2 cup raw cane sugar

2 tsp pure vanilla extract

2 tbsp cream

2 eggs

1 1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups oatmeal

1 cup unsweetened shredded coconut

100 g package (1 cup) Springbrook Dried Organic Cranberries

Preperation

Heat oven to 350 degrees F. Prepare baking sheet by greasing it with butter (or use parchment paper).

Combine melted butter with brown sugar and cane sugar. Add vanilla, cream and eggs. Mix well.

Combine dry ingredients: flour, baking soda, salt; add to creamed mixture. Stir in oats, coconut and dried cranberries.

Drop by a teasepoon for small cookies (tablespoon for large cookies) onto the baking sheet. Bake until golden (8 - 10 minutes for small cookies and 10 - 12 minutes for large cookies). Cool on rack, best eaten fresh or freeze for later consumption.

Tropical Cranberry Smoothie Recipe

Wed, 01 May 2019 20:55:53 GMT

A yummy taste of the tropics right here at home.

Ingredients

½ cup Springbrook Cranberry pure organic cranberry juice

¾ cup pineapple (we used crushed)

1 cup coconut yogurt (our favourite is Liberté Méditerranée)

2 frozen bananas

1 ½ cups ice

Preperation

Mix the cranberry juice, pineapple, coconut yogurt and bananas in the blender. After it is blended, add the ice and blend until ice is smooth. Enjoy!

Holiday Cranberry Beverage Recipe

Wed, 01 May 2019 20:53:09 GMT

A twist on the traditional fall dessert.

Ingredients

1 cup Springbrook Cranberry pure organic cranberry juice

3 cups water

¼ cup sugar

1 cinnamon stick

¼ tsp of allspice

dash of nutmeg

½ tsp of whole cloves (approximately 10 cloves)

Preperation

In a saucepan combine all ingredients and bring to a simmer and enjoy!

Cranberry-Glazed Pumpkin Pie Recipe

Wed, 01 May 2019 20:50:30 GMT

A twist on the traditional fall dessert.

Ingredients

Pumpkin Pie Ingredients:

¾ cup brown sugar

¾ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

scant ½ tsp of salt

2 eggs

1 ½ cups pumpkin

¾ cup milk

1 tbsp orange juice

Cranberry Glaze Ingredients:

¼ cup orange juice

¼ cup water

½ cup sugar

1 tbsp flour

8 oz bag of SCI fresh or frozen organic cranberries

½ cup walnuts

Preperation

Preheat oven to 350 degrees F.

Make your favourite pie crust recipe, or mix it up and use a graham cracker crumb crust.

In a medium bowl mix pumpkin pie ingredients together. Pour filling into piecrust. Bake for 35 to 40 minutes or until edges are golden and the middle is done (i.e., when knife is used to test the pumpkin, it should come out clean). Let cool on a wire rack.

In a medium saucepan, combine orange juice, water, sugar and flour, whisk until smooth. Add cranberries. Cook until liquid has thickened and the cranberries just start to burst, about 5 minutes. Carefully spoon the hot cranberry glaze over the pie.

Refrigerate until well chilled. Top with walnuts.

Cranberry Vinaigrette Recipe

Wed, 01 May 2019 20:48:22 GMT

This cranberry vinaigrette livens up any salad.

Ingredients

1/2 cup raw cranberries

1/4 cup balsamic vinegar

1/2 cup olive oil

2 tbsp fresh herbs, minced

Preperation

Process 1/2 cup of raw cranberries with 1/4 cup balsamic vinegar until smooth. Whisk in 1/2 cup olive oil and 2 tablespoons minced fresh herbs such as parsley, oregano, chives or thyme. We also tried 1/3 cup Boates organic pear vinegar instead of balsamic vinegar to lighten the cranberry puree.

Cranberry Pork Chops Recipe

Wed, 01 May 2019 20:46:04 GMT

Enjoy this colourful dish with rice or roasted potatoes for a warm winter meal.

Ingredients

4-6 pork chops (1 inch thick)

2 cups cranberries

1/3 cup honey

1/4 tsp ground cloves

1/4 tsp ground nutmeg

Preperation

Brown both sides of pork chops with a little salt and pepper. Then transfer to a shallow baking dish.

In a separate bowl, mix all the other ingredients (cranberries, honey, cloves and nutmeg). Pour on top of pork and bake in a preheated at 300 F for 30-45 minutes until pork is done.

Cranberry Pumpkin Sticky Toffee Pudding Recipe

Wed, 01 May 2019 20:43:37 GMT

A twist on the traditional sticky toffee pudding

Ingredients

Pudding:

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1 tsp ground cinnamon

3/4 tsp ground ginger

1/8 tsp ground allspice

1/8 tsp ground cloves

1/2 tsp salt

1/2 cup unsalted butter, melted and cooled

3/4 cup packed brown sugar

3/4 canned pumpkin puree

1/4 cup buttermilk

2 large eggs

1 tsp pure vanilla extract

1/2 cup dried cranberries

Vanilla Cream:

1 cup chilled heavy cream

2 tbsp sugar

1/2 tsp vanilla extract

Caramel Sauce:

1 cup sugar

3 tbsp heavy cream

3 tbsp unsalted butter

3 tbsp dried cranberries

Preperation

Preheat the office to 400 degrees F. Spray or butter a muffin pan.

Pudding: in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves and salt. In a separate bowl, whisk together the butter, brown sugar, pumpkin puree, buttermilk, eggs and vanilla. Add to dry ingredients and stir until combined. Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Cool in pan for 5 minutes, then turn the muffins onto a cool rack.

Sweet Vanilla Whipped Cream: in a large bowl, whisk the cream, sugar and vanilla until soft peaks form. The cream should hold its shape but still be satiny in appearance. Refrigerate until needed.

Caramel Sauce: in a medium saucepan, cook the sugar over medium-low heat, stirring continuously with a fork until the sugar is melted and pale gold. Cook the caramel, gently swirling the pan, until deep golden. Remove from heat and, stirring carefully, add the cream and butter. Return to heat and simmer, stirring, until the caramel is dissolved. Remove from heat and stir in the dried cranberries.

To serve: slice the muffins horizontally into three. Pour the cranberry caramel sauce between each layer. Top puddings with a large spoonful of sweet vanilla cream and a sprinkle of dried cranberries.

Cranberry Brie French Toast Recipe

Wed, 01 May 2019 20:41:27 GMT

A great way to use any left over Cranberry Sauce from your holiday feasts!

Ingredients

French Toast

5 eggs

2/3 cup milk

1 teaspoon vanilla

1/8 cup sugar (optional)

8 slices of bread

1/3 pound Brie (approximately 4 slices per 2 slices of bread)

1 cup simply cranberry sauce

Cranberry Sauce Alternative

2 tablespoons (tbsp) butter

2 cups (8 oz bag) Springbrook Cranberry fresh or frozen organic cranberries

1/3 cup honey or maple syrup

Preperation

Mix eggs, milk, vanilla and sugar together until mixed. Dip bread in the mixture until coated. Heat pan or griddle over medium heat, add bread, cook until done (about 3-5 minutes depending on thickness of the slice).

For the cranberry sauce either use our simple cranberry sauce or the cranberry sauce alternative. In a sauce pan, melt butter, add cranberries and honey or maple syrup. Cook until the cranberries are soft (have popped).

Cut brie into slices, about 4 slices per 2 slices of toast.

Spread cranberries on a slice of toast, add brie. Cover with second slice. Spread with more cranberries and brie.

Enjoy!!!

Cranberry Quinoa Stuffing Recipe

Wed, 01 May 2019 20:38:10 GMT

Ingredients

150 g pancetta bacon

1 medium onion

1 medium apple

2 stalks celery

1 clove garlic

1 tbsp parsley

1 tsp each rosemary, sage, summer savoury, thyme

1 L chicken stock

1 1/2 cup quinoa

1 cup wild rice

100 g dried organic cranberries

salt and pepper

Preperation

Saute pancetta, celery, onion, apple and spices in a large pot until the pancetta is crisp and the onion and celery are translucent.

Add quinoa, wild rice and chicken stock to pot and bring to a boil. Turn down and let simmer for 20-25 minutes until quinoa and wild rice are soft.

Season with salt and pepper to taste.

Stir in dried cranberries.

Cranberry Pasta

Wed, 01 May 2019 20:34:58 GMT

Ingredients

3 cups penne or uncooked pasta

1 tbsp butter

1 French shallot, chopped

2 tbsp flour

1/3 cup white wine

1 cup chicken broth

1/4 cup milk

1 tsp thyme or Provence herbs

2 cups cheese

2 tbsp fresh parsley

1/3 cup chopped nuts

1/4 cup dried cranberries

Preperation

In a large pot cook the pasta.

In a sauce pan, saute shallots in melted butter. After 3-4 minutes stir in 2 tablespoons of flour.

Stir in milk, wine and chicken broth. Bring to a boil and add spices.

Gradually add cheese and parsley, until cheese is melted. Add pasta.

Stir in cranberries and nuts.