It’s Cranberry Season!

A scenic walking trail in Montauk is a cranberry seeker's paradise. The combination of wetlands and forest with breathtaking views of Napeague Harbor is a perfect environment for cranberries.

The Walking Dunes are so named because they move due to the fierce winds. The forest, with its deep roots, finds groundwater beneath the sand. Cranberry plants grow in the center of the tall dunes in a large freshwater wetland. Foragers come every year to gather berries to prepare for Thanksgiving and the holidays.

Just reviewing these hot spots gets me thinking about all things cranberry: relish, sauce, torte, cobbler, compote, chutney, shortbread, stuffing and, my personal favorite, cranberry nut bread.

So take a hike to a cranberry bog to pick your own, or go to a grocery store and buy some fresh ones. Happy gathering!

Cranberry Nut Bread

(Makes 1 loaf)

2 cups flour

1 cup sugar

1½ teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup orange juice

2 tablespoons vegetable oil

1 tablespoon grated orange zest

1 egg, well beaten

1½ cups fresh cranberries

1/2 cup chopped nuts

To prepare:

Preheat oven to 350ºF.

Grease a 9-inch-by-5-inch loaf pan.

Mix flour, sugar, baking powder, salt and baking soda in a medium bowl.

Stir in orange juice, oil, orange zest and egg.

Mix, until well blended.

Stir in cranberries and nuts.

Spread evenly in loaf pan.

Bake for 55 minutes, or until a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes.

Remove from pan.

Cool completely before serving.