Cranberries, a fruit indigenous to North America, now exported to the whole world were once used by native peoples in their diet, in ceremonies and for medicinal purposes to help treat liver, stomach and blood disorders.

It is a far cry from the cranberry now used best when pressed to make juice or as an addition with the Thankgiving Turkey!

Here is a little more that you may be interested to know about the Modern Day Cranberry.


History

Ironically, cranberries were actually discovered by the English settlers in America, who had grown smaller varieties in England for years before. They realised the potential of the cranberry having already used it in pies, tarts and preserves. It was also taken by sailors who began making use of it, due to its long lasting nature and good source of vitamin C, it became an excellent fruit to bring on long voyages and prevent scurvy.



Cooking

Used properly, cranberries are a delicious seasonal fruit that can that be transformed into luscious dishes throughout the winter and summer - but the correct technique is required.

Always remember to add the sugar after cooking cranberries. Sugar toughens the skin so it is best to simmer first until they become tender, or even better, till they burst! If making any form of saunce or puree, cover with just enough liquid to almost reach the top of the fruit, but not enough to cover them.

To create your perfect cranberry recipe, imagine the taste in your mouth and then mentally match it with other ingredients - from walnuts and almonds to orange and lemon zest - they all taste delicious with cranberries regardless of whether they are in savoury stuffing for chicken or in a sweet baked frangipane tart. They can also be combined vanillia and cinnamon to bring out their sweetness in puddings.


Recipes

Here are a few recipes that are sure to get your creative instincts going. Use them as they are, or as a basis for your own experimentation.

Sweet recipes:

Mincemeat and cranberry pies
Cranberry compote
Cranberry chutney
Mincemeat, orange and cranberry strudel
White chocolate and cranberry cookies
Cranberry panettone pudding

Savoury recipes:

Venison, red wine and cranberry braise
Savoury cranberry rolls
Roast shoulder of lamb with apricot, cranberry and rosemary stuffing and gravy
Cranberry stuffed turkey breast
Cranberry mulled wine


Some Medicinal Benefits...

Cranberries don't just taste good. There is emerging evidence to support their use as a 'home-remedy'.

Best known for their use in their treatment of urinary tract infections (UTIs / Cystitis), recent research has shown that cranberries contain proanthocyanidins which prevent bacteria, including E. coli, from adhering to the bladder and the walls of the urinary tract, thereby helping to reduce the risk of UTIs.

The anti-adhesion properties of cranberries are also believed to inhibit other types of bacteria, such as those that cause stomach ulcers and periodontal gum disease. Preliminary studies suggest that cranberries may help in the prevention of stomach ulcers by reducing the occurrence of infection by Helicobacter pylori, the bacteria that plays a role in the formation of stomach ulcers. Other research suggests that cranberries prevent Streptococcus mutans bacteria from adhering to the teeth, thereby helping to prevent diseases of the teeth and gums.

A glass of cranberry juice a day can used in prevention of infection, whilst also providing a good source of vitamin C, antioxidant phenols and are low in calories too!