What do you know about that little tart berry?
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EmailCranberry facts and recipes.
Did you know that cranberries are one of only three fruits native to North America? Did you also know that cranberries are a good source for antioxidants? Whether you like your cranberries dried, in a sauce or as a juice, this time of year brings attention to this tart and tangy berry.
The following cranberry facts will make for an interesting discussion at your holiday table:
1550 – Native Americans were not only used cranberries for food, but also for dyes and medicine.
1683 – Maine was the setting for the first cranberry juice.
During the 1920s – Maine developed over 600 aces of cranberry bogs.
1868 – 56 cents bought you a standard 100 pound barrel of cranberries in Philadelphia.
1910 – Massachusetts established a Cranberry Experimental Station for cranberry research.
1912 – Hanson, Mass. marketed the first cranberry sauce.
During the 1930’s – Women were allowed to use cranberry scoops.
1953 – The first million barrel national crop was harvested.
1960’s – The first successful water harvesting occurred and sprinkler systems were installed on most bogs.
1995 – The first 4,200 barrel harvested in Maine at $90 per barrel.
2009 – Record breaking crop of 26,000 barrels was harvested in Maine.
2012 – We now know that cranberries offer antioxidants and maybe even protection against Alzheimer’s disease.
You can add cranberries to many dishes such as; quick breads, yeast breads, salads, relishes, salsas, chutneys and desserts. Enjoy these two recipes during the holiday season, or any time!
1 large Spanish onion, peeled, quartered and sliced
2 tablespoons sugar
1 teaspoon extra-virgin olive oil or canola oil
1½ cups cranberries
¼ cup orange juice
1 teaspoon freshly grated orange zest
1 teaspoons balsamic vinegar
¼ teaspoon salt
Directions:
Preheat oven to 375°F. Toss onions with sugar and oil in a shallow 2-quart baking dish. Bake, uncovered, until the onions are very tender and golden, 1 to 1¼ hours, stirring every 15 minutes.
Transfer the onion mixture to a medium saucepan and add cranberries, orange juice and zest, vinegar and salt. Cook, stirring, over medium heat until the cranberries are tender and the mixture is thickened, 5 to 10 minutes. Let cool. Makes eight Servings
Make ahead tip: Cover and refrigerate for up to one week.
Nutrition per tablespoon: 38 calories; 1 g fat ( 0 g fat , 0 g mono ); 0 mg cholesterol; 8 g carbohydrates; 0 g protein; 1 g fiber; 74 mg sodium; 59 mg potassium.
2 cups fresh cranberries
¾ cup thawed apple juice concentrate
1 pear, peeled and cubed
½ cup raisins
Directions
In a saucepan, bring cranberries and concentrate to a boil. Cook and stir for 5 minutes. Add pear and raisins; cook and stir until berries pop and pear is tender, about 5-7 minutes. Pour into a serving bowl; chill overnight. Makes two cups.
Nutritional Analysis: One quarter-cup serving equals 99 calories, trace fat (0 saturated fat), 0 cholesterol, 8 mg sodium, 25 g carbohydrate, 0 fiber, 1 g protein.
You can read about other nutritious food through Michigan State University Extension. For more information about cranberries visit the Cranberry Institute website:
