The Native Cranberry

Cranberries are a unique fruit that requires special growing conditions. Many areas in the northern part of the United States offer the needed sand, acid peat soil, abundant fresh water, and a growing season from May to October. Cranberries grow on vines in impervious beds layered with sand, peat, gravel and clay. These beds were originally created by glacial deposits, and are commonly known as bogs.

Cultivation of the cranberry began in the early 19 th century. Revolutionary War veteran Captain Henry Hall, of Dennis, Massachusetts, noticed the improvement of the wild cranberries in his bogs, after sand had blown over them. He created the first commercial cranberry beds by transplanting some vines; fencing them in, and spreading sand on them.

The majority of cranberries are harvested in September and October. The most common method is water harvest. The beds are flooded and fruit is “beaten” off the vine and collected by a special harvester. These cranberries are used for processed products like juice or sauce. Dry harvest fruit is “combed” from the vine using a picking machine, and sold as fresh fruit.

Cranberries are packed with nutrients like antioxidants, vitamin C, and many other natural compounds, and are a great choice for health conscious consumers.

In addition to juices and sauces, cranberries are also great in chutneys, cobblers, pies and other desserts. Because of their tartness, cranberries are often combined with other fruit.

Apple-Cranberry-Nut Bread

1 1/2 cups flour

3/4 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1 egg, 3 tablespoons oil

1/2 cup milk

2 cups apples, peeled, and chopped

1 cup cranberries, fresh or frozen

1/2 cup walnuts

In a mixing bowl combine flour, sugar, baking powder, cinnamon, and baking soda.
Add egg, oil, and milk. Mix thoroughly. Stir in apples, cranberries, and walnuts.

Place mixture in a buttered loaf pan, and bake in a 350 degree oven for 75 minutes, or until toothpick stuck in center of bread comes out dry.
Makes one loaf.

Native American Cranberry Sauce

1 1/2 cups maple syrup

1/2 cup water

1 teaspoon ground ginger

4 cups cranberries

Bring syrup, water, and ginger to a boil in a heavy saucepan over medium heat.

Stir in cranberries.

Simmer about 5 minutes, stirring occasionally, until berries begin to pop.

Pour into bowl and let cool.

Refrigerate.