Nourishments—

Cranberries: Good And Good For You

By Nancy K. Crevier

I have visions of a mass of ruby gelatin quivering on the plate in the center of the Thanksgiving Day table when I think of cranberries. The perfectly cylindrical log, still inscribed with the outline of the can that had been its keeping place for many months, was my first introduction to the native fruit. It was not a pleasant one for me, as I found the texture unappealing, the flavor unidentifiable — sweetness edged with an odd tang — and the manner in which it shivered every time the spoon dug into it seemed a bit fearsome. Fresh or even frozen cranberries were unknown in our neck of the woods, so it was many years before I realized that jelled cranberries were only an aberration of a berry that otherwise has many wonderful, and tasty, characteristics.

Native Americans have used the cranberry medicinally and ceremonially for centuries, and settlers first planted the fruit commercially in Massachusetts in the mid 1800s. Pure cranberry juice has been promoted as a preventative against urinary tract infections, as properties of the berry prevent bacteria from adhering to the bladder wall. It does not cure an infection once it sets in, however.

More recent research indicates that cranberries, high in antioxidants, may reduce the risk of arteriosclerosis (hardening of the arteries). Preliminary research at the University of Western Ontario suggests that cranberries may contain cancer-fighting compounds. In other studies, according to The Cranberry Institute, evidence points to cranberries as an effective dietary addition to fight neurological damage and the prevention of ulcers.

The dark red berries, slightly larger than a high-bush blueberry, are packed with vitamin C and potassium, and are a good source of fiber. However, the tart-bitter flavor of a fresh cranberry does little for the palate. Fortunately, a small addition of sweetener quickly turns the bitter berry into a pleasurable eating experience.

Because the berries are harvested in the fall, it is not unexpected that it has become a staple side dish for Thanksgiving and winter holiday meals. Clever cooks have created pleasurable, new versions of the slab of sauce that adorned my childhood tabletops, and recipes for relishes, pies and muffins featuring the cranberry are bountiful. Pears, apples and oranges are highly compatible with the flavor of the tangy cranberry, as are many varieties of nuts.

High quality cranberry juice, not the overly processed and high-sugar juice cocktail, is an elegant addition to juice spritzers and a fun component of fanciful martinis.

Pick up a package of fresh cranberries to make a fresh holiday relish, and throw an extra bag or two into the shopping cart to freeze. There will be plenty of time during the long winter months to play with new flavors.