Cranberries for the Holidays
The cranberry is one of
only a few fruits native to
North America. The Native
Americans had used cranberries
for medicinal
purposes and as a natural
dye for rugs, blankets and
clothing long before the
early settlers arrived.
Cranberries were plentiful in Massachusetts
in 1620 and there is speculation
that they may have been served at the
first Thanksgiving dinner, although we
have no way of knowing for sure. Today
it is certainly found on most Thanksgiving
menus.
Cranberries are most often thought of as
a garnish for Thanksgiving turkey, but
are actually a versatile food that can be
used in casseroles and stews as well as
desserts.
Nutritional Content
Cranberries are low in calories, about 47
calories per cup raw, and a good source
of vitamin C. Because they are so tart,
cranberries are often made into sweetened
sauces and juices adding more
calories. They are fat free, sodium free
and a good source of fiber.
In the Market
The wild cranberry has been
replaced by cultivated varieties
that are larger, glossier
and more flavorful. Most
cranberries in the United
States are grown in Wisconsin
and Massachusetts.
Only about ten percent of the crop is
sold fresh and the rest is sold either in
juice or canned cranberry sauce. Fresh
cranberries are most plentiful September
through December for the holiday
season.
Using Cranberries
Cranberries store well and can be frozen
in plastic bags for future use. The frozen
berries can be cooked without thawing.
Clean cranberries by placing them in
a
basin of cold water, twigs, leaves and
unripe berries will float to the surface
and can easily be discarded.
Cranberries are too tart to eat raw or
unsweetened. They are often combined
with a sweeter fruit, such as apples or
pears so very little sugar is needed.
Cranberries can be used in many ways:
- Stirred into meat and poultry stews to provide tartness and some thickening.
- Juice
used to poach apples or pears.
- Chopped and stirred into rice.
- Dried, sometimes called craisins, can be substituted
for raisins in cookies and muffins.
| Cranberry-Apple Coffee Cake |
Topping
1/2 cup brown sugar, packed/
1 Tablespoon cornstarch
1/4 teaspoon cinnamon
1-1/2 cups cranberries, chopped
1-1/2 cups finely chopped peeled tart apple
1/2 cup orange juice or apple juice
Cake
1-1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup vegetable oil
3 Tablespoons butter or margarine, softened
3/4 cup sugar
1 egg
3/4 cup lowfat milk
2 teaspoons vanilla extract |
Prepare topping: Mix together brown sugar, cornstarch
and cinnamon in a medium saucepan. Stir in
cranberries, apple and juice. Bring mixture to a
boil, stirring constantly. Cook, stirring until mixture
thickens and the berries soften, about 2 minutes.
Remove from heat and let cool.
Prepare cake: Mix together flour, baking powder,
salt and baking soda in a medium bowl.
Beat oil and butter in a large bowl until well mixed.
Gradually add sugar, beating until well blended.
Add egg and beat until smooth. Beat in half of the
flour mixture until just mixed. Beat in the milk and
vanilla. Add remaining flour mixture, beat until
batter is smooth.
Place batter into a 9-inch round or square cake
pan coated with cooking spray. Spread to edges.
Spread fruit topping evenly over the batter.
Bake at 375°F for 40 to 50 minutes until a
toothpick inserted in the center comes out
clean. Sprinkle with 1 tablespoon sugar. May
be served warm or cooled. Serves 12.
Nutrition information per serving: 257 calories, 8 g fat,
25 mg cholesterol, 44 g carbohydrate, 112 mg sodium,
3 g fiber.
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