Connecticut has never been a huge player in the cranberry industry, and I have to admit that until my sister Fran gave me this cool little late-1950s cookbook, I had no idea that cranberries had been commercially harvested in Killingworth, a small town south of Middletown on CT Route 81.
A little bit of research revealed that a cranberry bog on Pond Meadow Road in Killingworth has been tended by the Evarts family since Cyrus Evarts first purchased the land and planted cranberries in 1896..
Today, the Evarts family still raises cranberries in a small, 3-acre bog. The berries are packaged and sold locally at Bishop's Orchards farm market in Guilford, CT.
Here are a couple of the more unusual recipes from this 16-page bookel:
2 cups sugar2 cups water
When boiling add 1 pound Killingworth Brand Cranberries. Cover and set back 5 minutes. Then put on to cook 5 minutes. Remove from stove and let cool with cover on. Don't open the lid.
Steamed Cranberry Pudding
2 cups Killingworth Brand Cranberries1 1/3 cups flour½ teaspoon salt½ teaspoon cinnamon¼ teaspoon cloves¼ teaspoon cmace2 teaspoons soda1/3 cup hot water½ cup molasses
Halve cranberries; add to flour, salt, spices and soda. Combine hot water and molasses; blend with first mixture. Transfer to well greased pudding mold. Cover and steam for 2½ hours. Unmold; serve with your favorite sauce.
Bishop's Orchards - Location, hours, and information about the farm stand, orchards, and winery at Bishop's.
The Evarts family does not maintain a website for their cranberry production.