Cranberries
Cranberries are truly native to America. They grow wild from Newfoundland
south to the Carolinas and westward to Saskatchewan. The heart of cranberry
country is Massachusetts, with Cape Cod producing 70 percent of the
nation's total. Cranberry season is from September to December, peaking
in November, of course.
Cranberries are closely related to blueberries and huckleberries as
well as rhododendrons - that huge crimson-flowering tree of the Himalayan
gorges (which is highly toxic). Cranberries thrive in acid soil of bogs,
moorlands and mountains. There are over 100 varieties of cranberries
but only 4 are grown commercially.
Centuries - old advice - old wives tales, have recommended drinking
cranberry juice to ward off recurring urinary tract infections. It is
very old advice with new credibility. Recently researchers have found
that substances, yet-to-be identified in cranberries (and blueberries)
help to block infectious bacteria from clinging to cell walls lining
the urinary tract and bladder thus allowing them to be washed away.
Recent research also indicates that cranberries are rich in antioxidants
- natural plant products that may protect against some forms of cancer,
heart disease and other diseases. Cranberries are available dried, fresh,
canned or juiced. Fresh cranberries keep well in the refrigerator in
the original bag for 2 to 3 weeks.
To freeze cranberries, place the original bag inside of a zip-closure
freezer bag and freeze up to 9 months. Wash the berries just before
using to prevent tough skins. To prepare cranberries for cooking, sort
them and rinse in cold water. Use while still frozen.
Cranberry Orange Muffins
1/2 cup chopped cranberries
1/4 cup packed brown sugar
1 cup orange juice
1 egg, slightly beaten
3 tablespoons canola or vegetable oil
1 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Preheat oven to 400°F. Paper line eight 2 1/2 inch muffin cups
or coat with non-stick cooking spray.
- Coarsely chop cranberries in a food processor. Scrape into a small
bowl and add sugar. Let stand for 5 minutes.
- In the meantime, combine whole-wheat flour, all-purpose flour, baking
powder, cinnamon and nutmeg in a medium bowl.
- Add orange juice to cranberry and sugar mixture. Stir. Add egg and
oil. Mix to combine.
- Add cranberry mixture to flour mixture; stir just until combined.
Spoon batter into prepared muffin cups, filling 3/4 full. Bake 18
to 20 minutes or until, wooden toothpick inserted near center comes
out clean. Cool on wire rack. Dust with powdered sugar, if desired.
Makes 8 muffins
If you would like a cranberry relish recipe, check out our Turkey for
the Holidays web site at http://www.urbanext.uiuc.edu/turkey
Prepared by: Drusilla Banks, Extension Educator, Nutrition & Wellness
Winter
2000
Christmas Tree Selection Time Again | Gifts
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| Garlic's Benefits Attract Researchers | Cranberries
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