Small farming towns from Wisconsin to Massachusetts are gearing up for the official start of cranberry season as many of them have festivals to celebrate the small, tangy gem. From the end of September to December, you can buy fresh cranberries that can be stored up to four weeks in the refrigerator or kept in the freezer for nine months.
While cranberries are related to the blueberries, they don't have a sweet flavor, but rather are tart and tangy. But that is why the cranberry so special. Anything can be made sweet—just add sugar or honey—but it is difficult to make food tart. This is what makes the cranberry the most versatile fruit, being able to create both sweet and savory food.
Cranberries are truly native to America. But long before Pilgrims made cranberries a staple food, Native Americans were using the fruit in a variety ways—from eating it to using it in dyeing clothing. There are over 70 different species of cranberries, but only four kinds are grown commercially. The heart of cranberry country is Massachusetts, with Cape Cod producing 70 percent of the nation's total.
With people becoming more health conscious today, the cranberry is being recognized as not just a good-tasting food but also as a food that is good for you. Recent research indicates that cranberries are rich in antioxidants that can help against some forms of cancer and heart disease. Cranberries also contain proanthocyanidins (PACs), which are thought to cleanse and purify your body by keeping certain bacteria from sticking to the body.
Another extra bonus, as researchers now believe, is that cranberries have strong anti-inflammatory and antibiotic properties that form a barrier between P. gingivalis bacteria and gum tissue, thus reducing the chances of getting gum disease.
Whether you eat cranberries for their taste or for their health benefits, now is the time to stock up on the little wonders.
Cranberry Muffins
Wisconsin State Cranberry Grower Association
2 c. all-purpose flour
1 c. sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 c. butter or margarine
1 egg, well beaten
1 teaspoon grated orange peel
3/4 c. orange juice
1-1/2 c. chopped cranberries
Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once. Stir until mixture is evenly moist. Fold in cranberries. Spoon batter into prepared muffin cups, 2/3 full. Bake at 350 degrees for about 25–30 minutes or until golden brown. Makes 15 muffins.
(From 1988–89 fourth grade class of Washington School in Merrill, WI)
Wild Rice Salad
Wisconsin State Cranberry Grower Association
1 c. wild rice
1/4 c. chopped parsley
1/2 c. chopped celery
1/2 c. chopped green pepper
1/4 c. chopped green onions
1/2 c. sweetened dried cranberries
Cook wild rice in 4 cups of water until almost done, about 45 minutes. Drain well; cool. Add remaining salad ingredients.
Dressing: 1/2 c. cranberry juice, 1 teaspoon basil, 1/2 c. white vinegar, 5 tablespoons olive oil, sugar and salt to taste. Combine dressing ingredients, add to salad and mix together. Serves 10–12.
(From Joyce LaPorte, Manitowish Waters, WI)
Cranberry and Goat Cheese Salad
By Maureen Zebian
Epoch Times Milwaukee Staff
1 head of Romaine lettuce
1 c. arugula
1/2 c. dried cranberries
1/2 pound of soft goat cheese
1/4 c. almonds lightly sautéed with one tablespoon of butter
1/2 of a small red onion, thinly sliced
Dressing
3/4 c. olive oil
1/4 c. balsamic vinegar
1 tablespoon French dressing
Few shakes of Tabasco sauce
Salt and pepper
Add all the salad ingredients together, making sure the lettuce is dry and crisp. Put dressing ingredients in a recycled spaghetti sauce container and shake well. Do not drench salad with dressing! Pass the extra salad dressing around if guests would like more.
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