Cranberries belong to a group of dwarf evergreen shrubs found throughout the cooler part of the Northern Hemisphere in acidic bogs and wetlands. Prepared cranberries are a welcome jewel to the holiday table and the feasts with its tart acidic sweetness and rich color. No Thanksgiving Turkey Dinner would be complete without their color and flavor so, pass the cranberries, please!
Image Source
A Common Misconception About Cranberries
It is nearly urban legend that cranberry beds are flooded throughout the year. You know, -its that Ocean Spray Cranberry Juice commercial don’t you think? The truth is that cranberries today are grown in upland soils with a low water table, and they are irrigated regularly in the growing season to maintain the soil moisture favorable to the bush. The fields are again flooded to facilitate easier harvesting with machines, and throughout the fall and winter to prevent the roots from freezing solid. Also, the ice allows for sanding once every 3 to 5 years, -the spreading of sand upon the vines is to help control pests and sanding also helps to rejuvenate the vines.
Cranberries are Very Healthy For You
What are the benefits of eating cranberries?
Image Source
Cranberries have a moderate amount of Vitamin C, dietary fiber, Manganese and a host of other essential micronutrients. Other possible benefits of cranberries include boosting the immune system, as an aid to cardiovascular system health and possibly as an anti-cancer agent.
Cranberry juice has been shown to fight dental plaque by reducing oral bacteria, and shows promise in the prevention of kidneys stone.
So, Lets Serve Some Cranberries This Holiday Season
A Recipe
Ingredients:
- One (1) bag Whole Raw Cranberries (approx. 375grams bag)
- 1 1/2 cups water
- 2 cups white (or brown) sugar
- One (1) Whole Fresh Orange
- 3 Whole Clove Caps
- 2 Cinnamon Sticks
Prepare Method:
In a 8-oz. Glass, place the clove caps and broken cinnamon sticks, add approx. 4 oz. boiling water (glass half full.) Stir this occasionally to extract the maximum flavors.
Let this stand until cool. Add this ‘clove/cinnamon soup’ liquid to the cranberries in a saucepot (discarding the used cloves and cinnamon sticks,) the add sugar and remaining water.
Over medium heat on the stovetop, bring to boil. Stir gently, occasionally.
While this is heating this up, grate the skin of an orange and have to the ready.
When the mixture nearly boils and the cranberries begin to ‘pop’, turn the heat off and add the grated orange peel. Stir together until blended. Cover, and let stand until cool.
When cool, remove contents to serving bowl. Place in refrigerator overnight until needed.
Tastes great with turkey and stuffing!
Happy Holidays! Enjoy!
