Cranberries for the holidays        

[NOV. 19, 2005]  URBANA -- 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 they are 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The wild cranberry has been replaced by cultivated varieties that are larger, glossier and more flavorful.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 10 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.

Source: Barbara Farner, Extension educator, nutrition and wellness, [e-mail]

[University of Illinois Extension news release]

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 low-fat 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 two 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 degrees 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 grams fat, 25 milligrams cholesterol, 44 grams carbohydrate, 112 milligrams sodium, 3 grams fiber.