Cranberries are low, creeping shrubs or vines up to 7 feet long and 2 to 8 inches in height. They have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct petals. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness.
Grandma's Kitchen Recipes did not know that cranberries are related to bilberries, blueberries, and huckleberries. These differ in having stouter, woodier stems forming taller shrubs, and in the bell-shaped flowers, the petals not being reflexed. There is a species called “highbush cranberry,” but these are completely unrelated.Cranberries are a major commercial crop in Massachusetts, New Jersey, Oregon, Washington and Wisconsin, as well as in some Canadian provinces. Wisconsin is the leading producer of cranberries, with over half of U.S. production. Massachusetts is the second largest U.S. producer. A very small production is found in southern Argentina, Chile, the Netherlands and Eastern Europe. Grandma’s Kitchen Recipes says buy USA.
Initially, cranberry beds were constructed in wetlands. Today cranberry beds are constructed in upland areas with a shallow water table. The topsoil is scraped off to form dams around the bed perimeter. Clean sand is hauled in to a depth of four to eight inches. The surface is laser leveled flat to provide even drainage. Beds are frequently drained with socked tile in addition to the perimeter ditch. In addition to making it possible to hold water, the dykes allow equipment to service the beds without driving on the vines. Irrigation equipment is installed in the bed to provide irrigation for vine growth and for spring and autumn frost protection.
Here at Grandma’s Kitchen Recipes, we believed that cranberry beds remain flooded throughout the year. This is a common misconception. During the growing season cranberry beds are not flooded, but are irrigated regularly to maintain soil moisture. Grandma's Kitchen Recipes discovered that the beds are flooded in the autumn to facilitate harvest and again during the winter to protect against low temperatures. In cold climates like Wisconsin, Maine, and eastern Canada, the winter flood typically freezes into ice, while in warmer climates the water remains liquid. When ice forms on the beds, trucks can be driven onto the ice to spread a thin layer of sand that helps to control pests and rejuvenate the vines. Sanding is done every three to five years.
Since cranberries are harvested in the fall when the fruit takes on its distinctive deep red color, it is now considered “in season.” This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. Harvested cranberries float in the water and can be corralled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing. Although most cranberries are wet-picked as described above, 5–10% of the US crop is still dry-picked. This entails higher labor costs and lower yield, but dry-picked berries are less bruised and can be sold as fresh fruit instead of having to be immediately frozen or processed.
White cranberry juice is made from regular cranberries that have been harvested after the fruits are mature, but before they have attained their characteristic dark red color. Yields are lower on beds harvested early and the early flooding tends to damage vines, but not severely. Wow! Who knew? We have all heard that cranberries are rich in antioxidants. Some studies show that cranberrys’ health benefits include:
1. Prevention and treatment of urinary tract infections by keeping bacteria from sticking to the inside of the bladder and ureters.
2. Similar effects in the GI tract-to help prevent bacteria from causing food-borne illness.
3. Similar effects in the mouth. Tooth decay may be prevented because bacteria is discouraged and also prevents bacteria from sticking.
4. Prevents the oxidation of LDL cholesterol
5. Improves blood vessel function in people that may already have artery issues.
6. Some studies show that cranberries raise the good cholesterol and lower the bad.
7. Cranberries may also have anti-cancer properties.
So Grandma's Kitchen Recipes says eat more cranberries! Here’s a family favorite recipe from Grandma’s Kitchen Recipes.
Grandma’s Kitchen Recipes Cranberry Chutney
12 ounces fresh cranberries
2-3 medium oranges
1 teaspoon grated orange peel
1 cup sugar
¼ cup water
Rinse cranberries, put in a saucepan. Grate the peel of one orange. Section the oranges, add grated orange peel and oranges to cranberries. Add sugar and water. Bring to a boil and cook until the berries pop. Then add:
½ cup raisins
1 large apple, peeled and diced
½ cup finely chopped pecans
¼ teaspoon allspice
¼ teaspoon ginger
¼ teaspoon cinnamon
A pinch of ground cloves
Simmer until all the fruit is tender. Chill. Keep refrigerated until serving.
And after the holiday meal is eaten and the leftovers packed up, Grandma's Kitchen Recipes says try this sandwich:
Grandma's Kitchen Recipes Red and White Sandwich
serves 2
Ingredients
2 chibata bread "buns," split
2 tablespoons cranberry chutney
2 slices swiss cheese
4 ounces sliced turkey breast
shredded lettuce
Directions
Spoon 1 tablespoon of the cranberry chutney on each bun, top with 1 slice of swiss cheese, 2 ounces of turkey and some shredded lettuce. You can warm the buns and the turkey if you prefer a hot sandwich.
Hot or cold, this makes a yummy after turkey day sandwich. Until next time, Grandma's Kitchen Recipes says, have fun cooking, and enjoy life!
Nanna Dorie
