Hi, I have a bunch of cranberry viburnum suckers for trade. Looking for partial shade bushes for 6A, peonies, beautyberry, or whatever. Thanks, Adam

I purchased what was labeled as an American Cranberry Bush from Home Depot this past spring after the late freeze. It looked healthy and was on sale for $6.00. The picture looked really pretty and the information said birds love the berries. I was not surprised it did not flower after planting but am hoping it does next spring. Reading through this thread makes me wonder if the cranberry bush needs a pollinator? I am sure someone here can answer that question for me. We are having very hot/dry weather here in TN and even though I believe I am keeping it well watered some of the "older" leaves are turning a "reddish" color. The planting directions said full sun. Does this plant really do well in full sun? Thanks in advance to anyone who replies.

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.

Here's my favorite. Cranberry jezabel 12 oz bag fresh or frozen cranberries 1 c. water 3/4 c. white sugar 1/2 c brown sugar Wash and pick over the berries, put water and sugars in sauce pan( large enough to prevent boil over) and bring to a boil, add berries and return to a boil, cook on medium for 15 to 20 minutes from the time it returns to a boil, stirring occasionally. Cool to luke warm and add 3 T. fresh (fresh is hotter!) horseradish and 1T Dijon mustard, stir, refrigerate and enjoy! Linda C