Drawn to Quebec: Cranberries take the cake

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Photo: Drawing © Bethann G. Merkle, 2015

Cranberry-crowned cake makes a spectacular holiday dessert when served with a vivid cranberry sauce. The recipe provided suggests pecans; the alternative illustrated here swaps pecans for slivered almonds which are baked with the cake (rather than toasted and added as a garnish, as the pecans would be).

Before moving to Quebec, my frames of reference for cranberries were a music group and cranberry juice. While living in Quebec, though, I discovered that cranberry products have become second only to maple syrup products in diversity and ubiquity. Over the course of several harvest seasons, I picked up some interesting tidbits about cranberries, including: