Why Are Cranberries So Much In Demand? Fad Or Superfood?
So, you ask, exactly what is the 'cranberry berry', and is it really a 'superfood'?
By Roger Wakefield
The Cranberry shrub is a fairly innocuous dwarf shrub frequently found growing in bitter lowlands in the cooler areas of northern climes.
The actual berry of the cranberry shrub initially appears as an uninspiring pale white, however as it ages and ripens it changes gradually to a stunning crimson hue.
Even though it is part of exactly the same plant group as the blaeberry, whortleberry, whinberry and blueberry, the cranberry berry is a bit supplementary bitter, which, as a result helps to balance out the fruity sweetness, a fact which places it in that unique niche in the culinary universe of fruits that can accompany meat based recipes in addition to sweeter courses.
Cranberries possibly got their name as a result of the, perhaps mistaken, belief that they are frequently consumed by cranes (ie 'crane-berry') - although some folk adhere to the theory that the true etymology of the name is rooted in the observable fact in the the early stages of the flower's growth, it has a resemblance to the shape of a crane. No matter what the true etymology, the name 'cranberry' is now well established through the civilised world.
Cranberries are now a massive financial cash crop in many northern US States, and enjoy a really unique and historic role in Us culture as some historians believe that they were offered to hungry settlers by the native inhabitants. Because of this, cranberry sauce is a vital ingredient in the traditional thanksgiving meal eaten by countless Americans every year.
The majority of the annual cranberry crop is turned into cranberry juice and cranberry jelly, however more and more of it is nowadays being traded in its raw and unprocesed state due to claims that cranberry is one of the 'superfoods', having extremely useful nutrition content and antioxidant 'reducing agent' attributes.
In early days, cranberries were grown in 'beds' established in damp swampland, but recently the cultivation is completed in upland regions with a shallow water table. In these more modern cranberry beds, contrary to the popular myth, the beds are not kept submerged but are constantly irrigated to keep a significant moisture content in the cranberry beds.
Cranberry juice is now easy to obtain all round the world, and as an alternative to the recognisable 'crimson' juice, is also produced as a white juice which is made from younger berries.
Medicinal benefits of cranberries
Some people think that the juice of the cranberry possesses healthy benefits that help in eliminating bacterial infections in the urinary system.
Additionally, the cranberry has been usedl in dealing with other conditions and illnesses, such as a treatment for infected wounds, diarrhea, diabetes mellitus, tummy aches, and as an aid to a problem liver. A bit of research has been carried out that illustrates that everyday amounts of cranberry berry juice might help reduce the risk of coronary problems.
Of course, as with all similar health claims, you must practice serious skepticism - professional opinion is still varied and the correct reason for eating cranberries is the observable fact they really are tasty and nutritious! As detailed previously, these versatile and tasty berries are used to make both sweet and savoury meals, with the most popular use being as an accompaniment to the old fashioned roast turkey. Don't let this 'good old fashioned' use put you off though, these versatile and tasty berries are also quite superb when used in sweet dishes.
If you are looking for some good-tasting recipes for cranberry you can find many of these tasty meals on-line, but in case you can't wait, here is a really tasty cranberry recipe:
A recipe for delicious cranberry crumble
Recipe ingredients
1 Orange (preferably thick skinned)
water (one cup)
half a cup Sugar (granulated)
4 cup Cranberries
1 tablespoon Butter (far better than margarine)
1 x pack Biscuit dough (to make 8 biscuits).
Preparation
Roughly grate the orange rind. Juice the rest of the orange. Mix the orange juice, the grated orange rind, moisture, granulated sugar (or equivalent sugar substitute), cranberry berries & butter (far better than margarine) in a non-stick pan. Bring to a rolling boil & boil gently for 1 min to produce a nice thick sauce.
Split the sauce evenly among eight buttered oven proof dishes or, for one large portion, into a casserole dish. Spoon the biscuit dough on top of the sauce.
Bake at 450 f (230 c) for ten minutes, lower heat setting and bake at 350 f (180 c) for 20 min longer.
serves 8 people.
Less than 100 calories per helping !
About the Author
Roger writes content for: 'recipe-ideas', which offers a large cookbook of recipes for cranberries guaranteed to delight your family.
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