Native to North America, the cranberry was a favourite of the First Nations communities. These peoples were first to create cranberry sauce sweetened with maple sugar or honey.
Cranberries are really beautiful when stringed with popcorn around the Christmas tree, but they are also a great source of vitamin C during the winter months which will help keep your immune system strong and fighting off those nasty winter colds. We’ve provided some helpful tips on how to store and prep this bitter berry as it is not always the easiest food to incorporate into your meals.
Tips from Micky, our Produce Purchaser
Storage Tip: Cranberries will keep in the fridge for up to 6 weeks and in the freezer for up to a year!
Preparation Tip: Steam or boil until they pop. If you cook them longer they will become bitter.
Culinary Compatibility: Ginger, orange, mint, pecans, cinnamon and lemon.
Health Information: One cup of raw cranberries contains 46 calories, is high in dietary fiber and a great source of vitamin C.
Origin: The current growing conditions mean that the best of these items are grown organically in Quebec.
Fun fact: Good, ripe cranberries will bounce, which is why they are nicknamed “bounceberries.”
I went around the office to collect ideas on how to use cranberries. This is what my fellow Spudsters suggested:
- Add them to smoothies. If you prefer cold smoothies, simply use frozen cranberries.
- Garnish you holiday drink. Use frozen cranberries instead of ice for a little pop of color.
- Add to your holiday baking. I tried them in muffins and bread (with pecans) and they were delicious!
- Chia seed jam. Bring 1 cup of cranberries, 4 tbsp of chia seeds and 2 cups of water to a boil. Add maple syrup or honey to taste and blend. You’ve just made yourself a high protein cranberry jam!
If you’re seeking some recipes that are a bit more official than the above tips given by my SPUD-buds, you might want to click here to get inspired.