Cranberries, a fruit indigenous to North America, now exported to the whole world were once used by native peoples in their diet, in ceremonies and for medicinal purposes to help treat liver, stomach and blood disorders.
It is a far cry from the cranberry now used best when pressed to make juice or as an addition with the Thankgiving Turkey!
Here is a little more that you may be interested to know about the Modern Day Cranberry.
History
Ironically, cranberries were actually discovered by the English settlers in America, who had grown smaller varieties in England for years before. They realised the potential of the cranberry having already used it in pies, tarts and preserves. It was also taken by sailors who began making use of it, due to its long lasting nature and good source of vitamin C, it became an excellent fruit to bring on long voyages and prevent scurvy.
Cooking
Used properly, cranberries are a delicious seasonal fruit that can that be transformed into luscious dishes throughout the winter and summer - but the correct technique is required.
Always remember to add the sugar after cooking cranberries. Sugar toughens the skin so it is best to simmer first until they become tender, or even better, till they burst! If making any form of saunce or puree, cover with just enough liquid to almost reach the top of the fruit, but not enough to cover them.
To create your perfect cranberry recipe, imagine the taste in your mouth and then mentally match it with other ingredients - from walnuts and almonds to orange and lemon zest - they all taste delicious with cranberries regardless of whether they are in savoury stuffing for chicken or in a sweet baked frangipane tart. They can also be combined vanillia and cinnamon to bring out their sweetness in puddings.
