The cranberry is a relative of the blueberry and huckleberry.
 The Pequot Indians of Cape Cod called the berry “ibimi”, meaning bitter
berry. They combined crushed cranberries with dried venison and fat
to make pemmican. Other tribes called it sassamanash.

The Pilgrims did not start cultivating cranberries until 1816.
 American and Canadian sailors on long voyages ate cranberries to
protect themselves from scurvy.
 Another name for cranberries is “bounceberries” because they bounce
when ripe.
 Native Americans and Pilgrims used cranberries as a red dye.


Today, cranberry sauce is an essential part of the American and
Canadian Thanksgiving celebrations.

The first recorded use of the word “cranberries” appeared in 1647 in a
letter written by missionary John Eliot.
The first commercial canned cranberry sauce was put on the market by
Cape Cod Cranberry Company in 1912.
 Wisconsin is the nation’s #1 cranberry producer.


Only 5% of cranberries are sold fresh. The remaining 95% are turned
into cranberry juice, cranberry sauce and other cranberry products.

Cranberry juice was first made in the 1600’s. Today it is a popular folk
remedy used to prevent and treat urinary tract infections.
Health Benefits:
 Very good source of vitamin C,
fiber and manganese: also good
source of vitamin E, K, copper and
pantothenic acid
 Outranks nearly every fruit and
vegetable in disease fighting
antioxidants
 Treats urinary tract infections
 Fights cancers and heart disease
 Helps kidney and bladder
problems
 Prevents dental problems
 Promotes weight loss
 Anti-aging properties
 Improves mental health
 Strengthens immune system
 Relieves skin conditions
SELECTING
Ingredients:
2 (3 ounce) packages cherry gelatin
2 cups boiling water
1 (8 ¾ ounce) can crushed pineapple
1 (1 lb.) can whole berry cranberry sauce
1 cup sour cream
Directions:
Dissolve gelatin in boiling water, stir in pineapple. Chill until
partially set. Fold in cranberry sauce. Spoon into a 8x8x2 inch pan.
Spoon sour cream on top. Stir through to marble. Chill until firm.
Makes 6-8 servings
Choose cranberries that are shiny,
plump and firm to the touch. Avoid
cranberries that are shriveled or have
brown spots.
STORING
Fresh cranberries stored in a tightly
sealed plastic bag will last up to two
months in the refrigerator. Cooked
cranberries can last up to a month in a
covered container in the fridge. Freeze
clean, whole berries in an airtight bag
up to 1 year.
PREPARING
Cranberries are rarely eaten raw as
they are hard and tart. Simplest way to
use fresh cranberries is to cook them
up into a sauce.