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There are endless ways to use our Wetherby fresh cranberries to spice up your dinner or dessert table.  Check below for some basic recipes or choose one of your personal favorites to try again.   Be sure to check back as we try to come up with new great recipes we've come across to share with you!
A few basic recipes to begin with.

If using fresh WETHERBY cranberries now:
rinse in cool water, drain.
To freeze WETHERBY cranberries for later use:
Place bag in freezer.  Do not wash before freezing.
When ready to use, rinse with cold water and drain.
Do NOT thaw before you begin using.


3 cups          WETHERBY cranberries
1 1/2 cups     sugar
3/4 cup         water
Simmer cranberries and water together.
While simmering, mash with potato
masher.  Add, sugar; simmer for 10 more
minutes, stirring occasionally.  Put into
container and refrigerate.

2 cups     WETHERBY cranberries
1/2 cup    brown sugar
1/2 cup    chopped walnuts
2             eggs, well beaten
1 cup      sugar
1 cup      all-purpose flour
1/2 cup   butter or margarine (melted)
1            pie crust for 10" pie pan
Combine cranberries, brown sugar and
walnuts together; spread in teh bottom of
the prepared pie shell.  Beat eggs well;
gradually add the sugar; continue beating.
Stir in flour and melted butter. Pour batter
over the berries in the pie shell.  Cover edges
of pie crust with foil and bake at 400 degrees
for 15 minutes.  Reduce heat to 350 degrees,
remove foil and bake 35 minutes longer. 
Serve with ice cream.

More Recipes coming soon

 2 cups     all-purpose flour
1/2 tsp      salt
1 1/2 tsp   baking powder
1/2 tsp.     baking soda
1 cup       sugar
1              egg, well beaten
2 tbsp.     butter or margarine
2 tbsp.     hot water
1/2 cup    orange juice
1/4 cup    grated orange rind
1 cup       WETHERBY cranberries
1/2 cup    chopped nuts
Sift together dry ingredients.  Add egg,
butter, hot water, orange juice, and
grated orange rind;  stir until moistened.
Fold in berries and nuts.  Bake 70 minutes
at 325 degrees in a well greased 9 x 5 x 3
loaf pan.  Chill, wrap and refrigerate or freeze.