Cranberries
Cooking Tips
- Not only for use during the holidays, freeze some berries to brighten up a February batch of muffins or pancakes.
- Tart cranberries are the perfect balance to a casserole of mashed butternut squash with nutmeg and cloves, and a brown sugar-almond topping.
- Cook cranberries down into a homemade relish to serve with pork or turkey.
- Make a cranberry spritzer of ginger ale with cranberry juice (add a splash of St. Germain liqueur for a lovely summer porch cocktail).
Details
The “American” or “Large” cranberry is what we’re used to seeing at the holidays, while in northern climates, especially Scandinavia, a smaller version is grown called Lingonberries. Cranberries contain high levels of benzoic acid, a natural preservative which helps them store through the winter extremely well. Look for bright red, hard berries. Soft berries are beginning to go bad.
Warrens, Wisconsin, hosts an annual Cranberry Festival in September where you can see the cranberry marshes before the harvest. Or visit Warrens the first Saturday in October for their Public Harvest Day at the Wetherby Cranberry Company.
Nutrition: Cranberries are lauded as a “superfruit” by devotees and nutritionists alike. The dark coloring indicates high levels of antioxidants. One handful of cranberries contains a full day’s allotment of vitamin C. Cranberries also increase the acidity of urine, which helps relieve UI tract infections and kidney stones.
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