Cranberries on the vine. Photo courtesy Google Images - Britannica.com |
Common
Names: American Cranberry, Large
Cranberry
Scientific
Name: Vaccinium macrocarpon
You know it’s November when you are in the grocery store
and the produce section is well-stocked with fresh cranberries and Christmas music
accompanies your shopping experience. Maybe I should say “Holiday music,” but I
cannot seem to recall hearing “Dreidel, Dreidel, Dreidel” in the store
recently.
Cranberries are one of those native North American fruits
that offer a magnitude of holistic health benefits. I love their tartness and vivid scarlet color. Preparing
cranberry sauce is a cinch and makes me feel so “Early American colonial”
or something. Let’s glance at a list of fun facts and powerful nutritional properties
of the cranberry gathered from my Internet research:
1. Pemmican
was a blend of dried venison, cranberries, and fat and was an important food
that sustained Native Americans’ health. They also used the cranberry to treat
wounds and to produce dyes for blankets and rugs.
2. Rich
in Vitamin C, cranberries prevented scurvy in colonial sailors. The berry was
easy to keep fresh aboard ship in water-filled barrels due to its waxy coating
and its ability to produce benzoic acid, a natural preservative.
3. In early North America (17th century), there are many recorded references to a special sauce made from the cranberry and learned from the Indians. It was prepared by boiling cranberries with a bit of sugar (maybe maple syrup) and then eaten with game.
4. They
were first called “crane berries” by the Dutch and Germans settlers because the
flower of the vine resembled the head and bill of a c rane.
5. The
European settlers started making cranberry juice in 1683.
6. Tannin
found in the fruit, proanthocyanidin, inhibits the bacteria responsible for
urinary tract infections (UTI).
7. Raw
cranberries and cranberry juice are abundant in flavonoids which have
anti-cancer properties.
8. Cranberries
are powerful antioxidants. Antioxidants neutralize particles in the body called
"free radicals" which damage or kill cells. They score the highest points on the
USDA’s measurement of Oxygen Radical Absorbance Capacity (ORAC) with a score of
9,584 units per 100 grams.
9. Cranberry
juice contains a material that inhibits the formation of plaque by Streptococcus mutans pathogens and
consequently inhibits tooth decay.
10. Back
in 1917, Elizabeth Lee from Ocean
County , N.J. ,
a c ranberry grower, took some
bruised berries, boiled them with some sugar and spice, and the pectin-rich
berries created a thick jellied sauce. It did not become a big seller. It took many years for cranberry sauce to become the iconic complement to turkey that it is today. Later, she merged with another company in MA; they formed a cooperative which
is now known as Ocean Spray.
11. Cranberries
plants are hearty! They are born on low-growing evergreen shrubs in bogs (an
acidic peaty soil) near a good water source. They enjoy low temperatures even
in the summer and last a long time, some plants are rumored to be 150 years
old.
12. When
harvesting cranberries, many growers flood the bog for easier retrieval of the
fruit (called water-harvesting), which mistakenly makes many folks think they
grow in water.
13. It
was discovered that berries that are water-harvested and float on top of the
water become exposed to more natural sunlight (in comparison to other harvesting
conditions), and they are more likely to develop greater concentrations of
anthocyanins, which mean greater health benefits.
14. Wisconsin is
the leader in cranberry production, followed by Massachusetts ,
and New Jersey . Cranberries are also
grown in the Canadian Provinces and as far west as British
Columbia , Washington ,
and Oregon .
15. Best
pollinator is the wild Bumblebee (Bumble lifts his eyebrow) followed by the
Honeybee.
16. Cranberry
unit of measure is called a barrel and
equals 100 lbs.
17. Prices
for cranberries peaked at $65 per barrel in 1996 and fell to $18 a barrel in
2001. This was due to classic economics - too much supply and not enough
demand.
18. Cranberries
are related to blueberries (another super food) and huckleberries.
Whew, enough of that.
I enjoy pairing up certain meats with their common complimentary
fruit (or herb) - pork with apples, lamb and mint, or poultry with cranberries.
It brings a sense of balance and rhythm like Frank Sinatra crooned: Love and marriage, love and marriage, goes together like a horse and carriage. This I tell you brother, you can’t have one without the other.
With that pairing in
mind - you can't have one without the other - here is my recipe this week for a chicken dish that uses
cranberries and a bit of red wine. The fabulous thing about November is that
fresh cranberries are always stocked in the grocery store for Thanksgiving and red wines are often
on sale in the liquor store. I try to have a Cabernet Sauvignon, Pinot Noir, or
Syrah in my wine rack most of the time. Bumble promised to renew his marriage
vows after devouring the dinner. But maybe this was the result of drinking the
wine.
Sauteing chicken with wine, cranberries and garlic. |
Chicken breasts with cranberries, red wine and garlic
Ingredients:
1 bag fresh organic cranberries prepared per instructions
Prepare4 "free-range" organic chicken breasts sliced lengthwise into strips (each about inch wide)½ C. Flour2 tsp. Salt and 1 tsp. Pepper (to taste) - sometimes I use Lemon Pepper3 - 4 T. Olive oil or vegetable oil2 T. of butter (added to olive oil will reduce smoking)4 or 5 cloves of fresh organic garlic – smashed or diced1 C. of any red wine that you love to drink and have on hand1/2 C. of freshly made cranberry sauce (or more depending on your taste)
Cut chicken in lengthwise strips (about 1 inch wide). In
a shallow bowl or plate add flour, salt and pepper together. Dip and coat chicken strips with flour mixture.
Sauté chicken in a deep pan (that has a lid) with a few tablespoons of olive
oil (or vegetable oil) and butter until golden. Add the smashed/diced garlic and sauté for a few minutes more - the fragrance should be wonderful. Next, add about ¾
C. of the red wine to pan and stir - deglazing all the browned bits in the pan. Finally, add the cranberry sauce and stir.
Cover, lower heat and simmer for about 15-20 minutes. Check dish during cooking - the sauce may need additional wine added during the cooking process
(or a little water) if too much evaporation occurs.
Sauce should be a rich creamy consistency with a brownish burgundy
color. Chicken should be tender and cooked through (160-165 degrees F on meat thermometer).
Serve with rice or potatoes, more cranberry sauce, and a side salad. Oh, and drink the
rest of the red wine.
Chicken with cranberries and red wine sauce served with organic potatoes. |
References:
Is gorgeous ith the pics. Still have the taste in my mouth.
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