NOVEMBER IS national CRANBERRY month

Cranberries are unlike any other fruit in the world. From Cape Cod to Washington State, the cranberry has played a role in American holiday culture and family health & wellness for years. Its unique health benefits and refreshing, tart taste put it in a league of its own when it comes to healthy refreshment.

Cranberries will Show You a "Berry” Good Time!

The cranberry gets its name from Dutch and German settlers, who called it "crane berry." When the vines bloom in the late spring and the flowers' light pink petals twist back, they have a resemblance to the head and bill of a crane. Over time, the name was shortened to “cranberry.”

Blueberries are Blue, but What Color is Cran?

Enjoy Cranberry Recipes by the Course!Sightsee delicious cranberry recipes at http://www.oceanspray.com and enjoy Appetizers, Breads, Muffins, Sauces, Sides, Salads, Main Courses, Drinks, Cocktails, Desserts and Snacks!

Gather Together, Give Thanks, and Cranberry On …All Year Long!

"Turkey Gobble” about Cranberries!

The cranberry is one of only a handful of major fruits native to North America. Others include the blueberry and Con-cord grape. The first commercial cranberry beds were plant-ed in Dennis Massachusetts in 1816. Today, cranberries are grown commercially in the cool temperature bogs of Massa-chusetts, New Jersey, Wisconsin, Oregon and Washington.

It was Native Americans who first took advantage of the cranberry’s many natural attributes. They mixed mashed cranberries with deer meat and made a survival food called pemmicana. This pounded dried meat and fat food would keep forever!

They also believed in the medicinal value of the cranberry, using the berry in poultices to draw poison from arrow wounds.

They used the rich red juice of the cranberry as a natural dye for rugs, blankets and clothing.

Dried cranberries are sometimes referred to as "craisins.” The word "Craisin" is a registered trademark of Ocean Spray Cranberries, Inc. Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. They are popular in trail mix, salads, and breads, with cereals or eaten on their own.

Cranberries are harvested between late September and early November, so fresh cranberries are plentiful in the grocery stores only until around Thanksgiv-ing. While other forms of cranberries such as dried, canned sauces, and of course, juice, are available year-round.

Look for round, plump cranberries with smooth skin and no bruises; the redder, the better. Don’t wash the berries until just before using them to keep them at their best. To freeze, do not wash. Keep them in their original bag and double wrap. They will keep frozen for up to nine months. Do not completely thaw be-fore using or they will be mushy.

Add 1 teaspoon of butter to each pound of cranber-ries when cooking to eliminate foam and over boiling. Cook cranberries just until they pop. Further cooking makes them taste bitter.

Cranberries eaten dried or fresh-cooked for cranberry sauce do require at least a bit of sweetener because of their tartness, but using the fresh berries gives you the option to control the amount and type of sweetener you use. Try using 100% fruit juice instead of water, or combine them with other naturally sweet fruits. The Native American Indians invented cranberry sauce and sweetened theirs with maple sugar or honey!

Cranberries Taste Good and are Good for You!Cranberries are high in fiber and vitamin C and contain just 25 calories per 1/2 cup of fresh berries. They are also low in sodium and a source of vitamins A & B, calcium, phosphorus, and iron. Packed full of antioxidants and other natural compounds, cranberries promote the prevention of urinary tract infections, gum disease and stomach ulcers.

Thanksgiving is perhaps the only time of year many families eat fresh cranberries. Americans consume some 400 million pounds of cranberries each year and 20% of that total is eaten during Thanksgiving week.

Choose ‘em..… Cook ‘em..…Eat ‘em!