I would like some of your Cranberry Bean seeds. Are they the bush type or pole type? I have Black Valentine Bush Bean seeds to trade. I've sent you an email. Here is a link that might be useful: My Trade List

Nearly everyone seems to be giving you breakfast and dessert ideas, so here is an entree for a change: CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1 cup finely chopped onion 1/2 cup dry red wine + 1/2 cup dry red wine 4 pound loin of pork, either with bones or boneless Salt Pepper 1/2 teaspoon thyme 1 cup canned beef bouillon 1 Tablespoon cornstarch 1/3 cup cold water Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and 1/2 cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan just large enough to hold the roast and juices that will develop. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to internal temperature of 170 degrees. Combine remaining 1/2 cup of wine with beef bouillon and baste meat frequently with this and pan juices. If you need more, mix 1 part wine with 2 parts bouillon. Dont let pan juices scorch. (The onions will scorch a bit, even with basting, but they still taste good.) When roast is done, transfer to board for carving. To thicken pan juices if desired: Measure pan juices. For each cup of pan juice, mix 1 Tablespoon cornstarch with enough cold water to make a paste, then combine with the cooking liquid and cook until thick. Spread some sauce over carved meat and pass rest at the table. Serves 6. Adapted from Americana Magazine, November 1976 From my notes: Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation of the yummy liquid. Baste gently so you dont disturb the cranberry-onion coating on the meat. We serve this with noodles to take advantage of the sauce.

I always reduce the sugar in my recipes too since I don't like anything overly sweet. For instance, a pumpkin pie recipe I have calls for 1.5 c. sugar (oh my) - I use just 1/4 cup or so of sugar. I don't use artificial sweeteners, either.

Well, having said I used canned sauce with whole berries, I had quite a surprise on Wed night when I finally started to make my cranberry sauce. I had used Kroger's Quick List - order online, select pick-up time, go to special place in the parking lot, call number on sign, and ones groceries are carried out and put the the car. I've used it before with no problems. Not this time! I opened both cans and started to pour them into a mixing bowl so I could add the fresh orange juice and zest. They had given me the JELLIED cranberry sauce, not the one with whole berries! I'm sure there was a Kroger open somewhere at 11PM on Wed, but I wasn't going to get dressed again and go out. Fortunately, I had also ordered 2 packages of fresh cranberries to use in the Nantucket Pie I take to my pulmonary rehab for our Christmas party. Well, there's a first time for everything, so I followed the recipe on the bag, cooked it WAY down so it was very thick, added the fresh squeezed OJ (don't like to cook it - can make it bitter) and the fresh orange zest. Easy, peasy! And delicious. I will forget canned from now on.