1 (12-ounce) bag of cranberries = 3
cups whole cranberries = 2 1/2 cups finely chopped cranberries.
Did you know:
The American Cranberry, along with the blueberry and Concord grape, is
one of North America’s three native fruits that are commercially grown.
The cranberry, scientifically know as “Vaccinium macrocarpon, is native
to the swamps and bogs of northeastern North America”, and is also the state
berry of Massachusetts.
Cranberries got their name from the pilgrims, who called them caneberries because their long-necked pink blossoms resembled the
heads of cranes.
In the early Colonial
days, Ships carried barrels of cranberries on long voyages as a scurvy
preventative for the crews. Also, in the days of the great sailing ships,
American cranberries were exported to Europe by simply packing them in barrels
and covering them with water whereby they would remain in good shape throughout
the long sea voyage.
Benefits of Cranberries: Cranberries and cranberry products contain
significant amounts of antioxidants that may help protect against heart disease,
cancer and other diseases. Cranberries may also be beneficial in the prevention
of ulcers, which are linked to stomach cancer and acid reflux disease
Purchasing and Storing Cranberries:
cranberries can be found in your supermarket produce section from
September to December.
buying cranberries, they should appear well colored, plump, firm, and unbruised. Place in
a plastic bag and refrigerate for up to one month.
before using, wash cranberries, pick through them and discard any that are bruised or
will freeze beautifully. Wrap them in an airtight bag, squeeze out excess air, and they
will keep for almost a year. Do not defrost when adding them to a recipe.
Hints and Tips:
Add 1 teaspoon of butter to each pound of
cranberries when cooking to eliminate foam and over boiling.
cranberries just until they pop. Further cooking makes them taste bitter.
Check out my favorite cranberry recipes:
Cranberry Chicken (low fat, low calorie & low carb)
Herb vinegar give this chicken an unusual
delicious holiday spread is very easy-to-make and is sure to delight your
family and friends. Makes a great appetizer to sure before your large
Thanksgiving or Christmas dinner.
Ben Weller, my
this wonderful family recipe for Thanksgiving and Christmas dinner. He uses the
traditional method of grinding with an old hand-crank grinder. His mother, Joan Weller,
told me (in confidence) that you don't really need to use a food grinder
(you can use a food processor). It was her
way of keeping her sons busy and out of the way when she was fixing the holiday dinner.
Cranberry Salsa Dip with Cream Cheese
fantastic recipe was shared with me by Carol Reich of Hillsboro, Oregon.
Carol won a Dip Contest on the Satellite Sisters Radio Show with this
outstanding and also beautiful-to-look-at recipe.
This recipe is courtesy of Doreen
Matthew of the Bay Creamery restaurant in Winchester Bay, Oregon. Doreen says,
make a very popular Cranberry Tartlet that we serve with our breakfast meals.
Everyone loves them and we get requests all the time to 'make me a dozen of those
cranberry thingys.' We make them in tartlet pans but the recipe will work very well
in a mini- muffin pan. We have also used small tart pans with removable
bottoms. You get about 6 to a recipe with a 4 inch tart pan. Just remember to use a
spray or you will never get them out!"
Cranberries with Raspberry Vinaigrette
This traditional sauce is enhanced by raspberry vinegar. Very delicious!