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Fresh cranberries are at their peak from October to December, just in time to add bright color and tart, tangy flavor to the holiday table. Frozen or dried varieties are delicious in recipes all year-round.
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These very tart, glossy red berries (
Vaccinium macrocarpon) grow on wild shrubs or low-trailing vines in great sandy bogs. With a short peak season that coincides with North American Thanksgiving and Christmas feasts, cranberries make an important appearance on holiday tables as a traditional
turkey accompaniment. In addition to
sauces, these
blueberry cousins are also delicious in
chutneys,
pies and
cobblers.
Varieties
There are more than 130 species of cranberries, but the
American Cranberry is the variety most often cultivated in the United States (mainly Massachusetts, Washington, Oregon and Wisconsin) and southern Canada. These berries are larger than both wild and European varieties.
A Little Bite of History
Called
I bimi by the American Indians, the berries were used to prepare foods, arrow wound remedies and beautiful red dyes. It was the pilgrims who named them cranberries, originally "crane-berries," because they noticed how the cranes flocked to eat them.
Buying Tips
The peak market time for fresh cranberries is October through December. At the supermarket, they're usually sold in 12-ounce plastic bags. Since you can't pick through them, choose packages that contain berries of intensely bright color (light to dark red). Once you get home, discard any that are shriveled or discolored, as these are signs of decay.
Cranberries are also available frozen, dried or as a canned (jelled or whole-berry) sauce all year-round.
Storage Tips
Fresh cranberries may be placed in an airtight plastic bag and refrigerated for up to two months, or frozen up to one year.
Dried cranberries may be stored airtight at room temperature for up to six months, or frozen up to one year.
Preparation Tips
• Before using, discard any soft, shriveled or discolored berries. Pull off any remaining stems and wash the berries well.
• There is no need to defrost frozen cranberries before using.
• Cranberries can be quickly chopped in a
food processor using quick pulses.
Cooking and Usage Tips
• Cook cranberries only until they pop. Any longer, and they'll turn out mushy and bitter.
• When making homemade relish, substitute a fruity
red wine for all or part of the cooking liquid.
• To cut down on tartness, combine cranberries with other fruits such as
apples or dried
apricots.
• Use dried cranberries in recipes calling for
raisins, including
muffins,
breads, desserts and entrées.
• Add dried cranberries to side salads,
couscous and
barley or breakfast
yogurt, oatmeal and cereal.
Nutrition Notes
Recent studies suggest that cranberries promote oral, gastrointestinal and cardiovascular health. They have been shown to aid in the recovery of stroke and even help prevent cancer. Cranberries offer the highest level of beneficial nutrients (
vitamin C,
fiber,
manganese) when fresh.
Try one of our favorite cranberry recipes:Cranberry Sauce (Apple Cider and Cinnamon)Creole Crab Cakes with CranberriesLow Fat Cranberry Cheesecake
