Did you know that the Canadian 2010 Olympic Games are starting in a few months? Richmond, Canada is home to over 60 family-owned cranberry farms. I recently found out that Ocean Spray and Richmond’s cranberry growers are teaming up to create a 30,000 lb. floating installation in the shape of the Canadian Olympic Committee’s logo.
Check out what it will look like:
13 million cranberries will float in the Fraser River to celebrate Richmond’s top agricultural crop and honor the winter games.
That is a whole lot of cranberries! Don’t you just want to go swimming in there?
Larry Martin, vice president of marketing at Ocean Spray said, “More people worldwide are discovering the taste, versatility and health offered by the cranberry, so we see this as a great opportunity to educate people about where cranberries come from, and create something beautiful and inspirational.”
Last night for dinner, I decided to try out one of Canada’s most popular cranberry recipes:
Edamame and Cranberry Toss
Ingredients:
3 cups frozen shelled beans
3 tbsp butter
2 tbsp finely chopped green onion
2 tbsp lime juice
2 tbsp soy sauce
1 tbsp maple syrup
2 tsp wasabi paste
1 1/2 cups Ocean Spray Craisins Sweetened Dried Cranberries
Directions
Rinse edamame under cold running water to thaw; drain well.
Heat the butter in a large, nonstick skillet over medium heat. Stir in green onions, lime juice, soy sauce, maple syrup, and wasabi paste. Cook for 2 to 3 minutes, or until sizzling.
Stir in the edamame and Craisins. Cook, stirring often for 2 to 3 minutes or until warmed through and coated with the butter sauce.
Serve immediately. Makes 8 servings.
This was a quick and easy side dish to make! The sauce had a great flavor to it! It has a slight spice to it with a lime flavor. I really loved the combination of edamame and Craisins.
To make a complete dinner, I roasted up some squash and brussels sprouts.
This was my first time roasting vegetables! I see people roasting brussels sprouts every single day on blogs and crave them! They turned out great!
I added the roasted veggies and edamame cranberry toss to a salad. I topped everything with some hummus.
Delicious! Craisins are the perfect topping for any salad to add some sweetness! They make the salad pretty too 
To see more Ocean Spray recipes, check out http://www.oceanspray.ca/
What is your favorite way to use cranberries?
Disclaimer: I have not received any compensation for writing this content and I have no material connection to the brands, topics, and or topics that are mentioned here/in.
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Ooo this is so creative – I really like it!! I use cranberries mostly dried in salads. I love the sweetness.
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That dish looks great – two of my favorite things edamame and craisins!
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bahahaha i love that cranberry thing! i’m really pumped to see it go down
that dish looks SO good
roasted b sprouts are the best! i made steamed ones last night and had a liiiiiiittle too much haha i’m still sporting my b sprout baby today
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YUM that looks delicious! I love the flavor of cranberries on ANYTHING that tart flavor really brings out the best in any dish!!
I love making homemade cranberry sauce! also baking them with a little brown sugar in the overn on a cookie sheet to make the perfect salad topper!!
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i’ve never had cranberries except as sauce for turkey, your recipe looks delicious!
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this looks heavenly! I LOVE EDAMAME!! fav way to eat cranberries-in pasta salad!
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I grew up in the town where Ocean Spray is located. Needless to say, I’ve had cranberries in just about everything. That salad looks amazing!
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Oh wow!! how neat!! Thanks so much for sharing this amazing photo, I hate no idea they were doing this. I like cranberries a lot, but according to my IBS diet I’m not supposed to eat dried fruit, which eliminates much of my cranberry intake
Your edamame looks fabulous. My favorite way of eating cranberries, which is ok because they are cooked, is cranberry sauce! I used to hate it, but now I looooove it.
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Lol my din din tonight was cranberry and apple dressing with roasted brussels sprouts lol…great minds =)
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OMg I love roasted brussel sprouts!
Your salad looks ahh-mazing!
Jenna
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That sounds like a tasty recipe, but I don’t like cranberries for some reason! I might try it with raisins!
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I put dried cranberries in almost every bowl of oats I make
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That is COOOL! Wow, I do wanna swim in that!
Edamame and cranberries sounds delicious. I’m not as creative – I love them in granola, cookies, salads, and just as a snack!
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that recipe sounds delicious!!
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I can’t believe it’s almost time for the Olympics again!!
Mmmm…I LOVE edamame. I always have to get it when I go out for sushi! Usually I’m not a huge cranberry person, but your dish looks super yummy!
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that looks divine all my favs!
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i did NOT know that the craisins were made in Richmond BC! i love very close to there
your salad looks SO good.. i think i may recreate it
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The edamame and cranberries sound great together, and it’s such a pretty dish! I love roasted Brussels sprouts. And I love to top veggies with hummus!
The Olympic cranberry logo sounds amazing!
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mmmm looks good Missy!
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i love roasted brussel sprouts and hte edamae recipe looks fab
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I kinda love that recipe idea! What great flavors. Are roasted veggies not the best thing ever? I crave them daily, pretty much. I actually don’t think I would want to eat brussels sprouts unless they were roasted!
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Holy Cranberries!
I’m a fan, yepp
Oh, and I wanted to thank you for your comments and support. I genuinely appreciate and value your genuine words.
Stay strong, stay positive- it’s the most wonderful time of the year. And if it’s not, let’s make it one.
bec xo
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I love cranberries! My newest fave is making a relish in the microwave and having it for dessert. I actually think I just talked myself into making some tonight! I love the sweet and tartness of cranberries. I know other who hate it. Your dinner looks delish!
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I love sweet and savory- this looks amazing! I like cranberry sauce, and of course chocolate covered cranberries!
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How do you roast your veggies?
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Missy Maintains Reply:
December 31st, 2009 at 2:59 pm
I spray some olive oil on them with salt, pepper, and garlic powder and cook them in the oven for about 15 to 20 minutes at 450 degrees.
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