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Looking for some cranberry recipes for Thanksgiving? Stop by the Reference Department and take a look at our copy of The Story of Cape Cod Cooking by Andrew S. Flagg. There is an entire chapter called “The Cranberry Growers” which includes everything from Cranberry Orange Nut Bread to Cranberry-Apple Stuffing for Poultry to Cranberry Catsup (really)! You’ll also find all kinds of cranberry pies, including Cranberry Cheese Pie, Cranberry Upside-Down Pie, Cranberry Whip Pie, and Cranberry Chiffon Pie. And let’s not forget cranberry beverages such as a Cranberry Collins, Cranberry Punch, or Cranberry Frost (2 cups milk, 1 pint cranberry sherbert, combine in blender).

They offer a “very old recipe” for something called Spizzerinktum (sort of a fruit egg-nog). Here’s the recipe:

2 eggs, beaten
½ cup sugar
1/8 teaspoon salt
juice 1 lemon
juice 3 oranges
2 cups cranberry juice
Combine eggs, sugar and salt and beat until thick and lemon colored. Add juices and blend. Pour over ice cubes.

Of course, there are also chapters on corn, squash, beans, scallops, clams, venison, onions, strawberries, kale, and even bananas and rum (thanks to the sailors).

The author sums up Cape Cod cooking thusly:

“Perhaps one of the greatest features of Cape Cod cooking is its simple honesty. There is no fuss, no sham, no pretense. The best ingredients available are cooked in a straight-forward manner and the result is might good food. My father used to say ‘Don’t try to make a good stew unless you have some good meat. If the things you put into a dish are good you don’t have to ‘doctor it up’ to make it taste good.”

We close early on Wednesday, November 21st, at 5:30. We will be closed on Thursday, November 22nd. We will reopen on Friday, November 23rd at 9:30 AM.

Happy Thanksgiving!

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