Here are some cool facts about cranberries:
Cranberries evoke feelings of the holidays for many people. Their short season peaks around Thanksgiving and Christmas, making them in plentiful supply for the holidays.
Cranberries evoke feelings of the holidays for many people. Their short season peaks around Thanksgiving and Christmas, making them in plentiful supply for the holidays.
cranberries: history
Cranberries are native to North America. They have been part of the American diet since before the Pilgrims landed in Massachusetts. Cranberries were used in pemmican, a Native American high-protein combination of dried meat, melted fat and crushed cranberries. Cranberries are grown in bogs and harvested when the bogs are flooded.
| Cranberries have a limited season and are available from September through December mainly from Massachusetts and Wisconsin. |
 While different varieties of cranberries exist, they are virtually indistinguishable to the consumer. |
Most cranberries are sold bagged. Choose bags that do not have any moisture on them as moisture can cause cranberries to spoil. Choose cranberries that are firm.
Cranberries get lots of notice around the holidays, but they make a great addition to baked goods and meals year-round.
Raw preparation
Cranberries are rarely eaten raw. The hardness of the berries makes them difficult to eat. Cooking
Cranberries are most often turned into sauces or relishes. To make fresh whole cranberry sauce, boil cranberries in water and sugar until the berries pop open and the liquid around them has thickened. Refrigerate for several hours before serving. Cranberries can be used in smoothies or made into cordials.
Baking
Cranberries can be used in everything from cookies to muffins to breads. Cranberries’ tart flavor is a perfect complement to the sweetness of apples in pies and fruit crisps. Freezing
Cranberries can be frozen in resealable bags, which will prevent dehydration. Do not thaw cranberries when you are ready to use them. Just rinse with cold water and use them immediately after removing them from the freezer. Cranberries will lose their crispness when thawed.
Raw preparation
Cranberries are rarely eaten raw. The hardness of the berries makes them difficult to eat. Cooking
Cranberries are most often turned into sauces or relishes. To make fresh whole cranberry sauce, boil cranberries in water and sugar until the berries pop open and the liquid around them has thickened. Refrigerate for several hours before serving. Cranberries can be used in smoothies or made into cordials.
Baking
Cranberries can be used in everything from cookies to muffins to breads. Cranberries’ tart flavor is a perfect complement to the sweetness of apples in pies and fruit crisps. Freezing
Cranberries can be frozen in resealable bags, which will prevent dehydration. Do not thaw cranberries when you are ready to use them. Just rinse with cold water and use them immediately after removing them from the freezer. Cranberries will lose their crispness when thawed.
1 lb. cranberries = about 4 cups
Cranberries can be stored in the refrigerator for two to three weeks. Before using, sort and rinse in cold water.
Cranberries contain nearly as much vitamin C as citrus. They are also rich in anthocyanins, antioxidants that appear to help prevent cancer and protect brain cells from damage.
A ½ cup serving of cranberries contains 30 calories and 10 percent of the U.S. Recommended Daily Allowance of vitamin C. They are low in sodium and contain fiber and pectin.
A ½ cup serving of cranberries contains 30 calories and 10 percent of the U.S. Recommended Daily Allowance of vitamin C. They are low in sodium and contain fiber and pectin.
- Cranberries are nearly 90 percent water.
- Ripe cranberries will bounce.
- Some cranberry bogs have been producing berries for 100 years.
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