Wisconsin Homegrown Lunch - Harvest of the Month
Cranberries
Spanish: Arándano
Cranberry Botanical Information
Cranberries are low, creeping vines that can reach
6 feet in length. As a perennial plant, they grow
back each year with some plants living to be over
50 years old. Their dark pink flowers are
pollinated by honey bees and begin to bear white
fruits by September. The white fruits turn deep
red when they are fully ripe and are harvested
September through November in Wisconsin.
Many people have seen cranberry bogs flooded in
the fall during the harvest and think that
cranberries grow in water all year. In reality,
cranberries grow on dry land most of the year but
because the berries have air pockets inside they
float very well. Growers take advantage of this by
creating bogs that are flooded with water when the
berries are ripe, and using special machinery they
shake the berries from the vines and collect the
berries as they float to the top of the water.
Cranberry History and Facts
Cranberries are one of North America’s native fruits (concord grapes and blueberries are a
couple of others).
The word cranberry comes from
craneberry, which
early settlers
named the plant
because the pink
cranberry blossoms
resembled the
heads of sandhill
cranes.
In April 2004 the
cranberry was
named Wisconsin’s
“official state fruit.”
Before settlers from Europe came to Wisconsin,
native peoples used cranberries for food, in ceremonies, and as medicine.
Educational Resouces and Links:
*Book for elementary level: “Clarence: the cranberry who
couldn’t bounce.”
Wisconsin produces over 50% of the entire
world’s cranberries. Most of these berries are
processed into juice or dried. Fresh cranberries have a strong tart flavor, so they are usually
sweetened during processing.
Wisconsin Cranberry Growers Association:
http://www.wiscran.org/index.php -- includes children’s
activity book and two short videos about cranberry production in WI.
The Cranberry Institute: www.cranberryinstitute.org
Wisconsin Homegrown Lunch is a joint project of:
REAP Food Group:
www.reapfoodgroup.org
UW-Madison Center for Integrated
Agricultural Systems: www.cias.wisc.edu
Wisconsin Homegrown Lunch - Harvest of the Month - Cranberries
Cranberry Nutrition Information
Delicious and Nutritious
Cranberries contain proanthocyanidins (PACs)
that can prevent the adhesion of certain of
bacteria, including E. coli, associated with
urinary tract infections to the urinary tract wall.
The anti-adhesion properties of cranberry may
also inhibit the bacteria associated with gum
disease and stomach ulcers.
Recent scientific research shows that
cranberries and cranberry products contain
significant amounts of antioxidants and other
phytonutrients that may help protect against
heart disease, cancer and other diseases.
For more health information go to:
www.cranberryinstitute.org
Recipes
Spinach Salad w/ Dried Cranberries & Nuts
Ingredients:
2 T. fresh orange juice
1 t. balsamic vinegar
1 t dijon mustard
3 T extra-virgin olive oil
salt and pepper, to taste
6 oz of spinach, rinsed and chopped
2 T dried cranberries
3 T pine nuts, walnuts, or roasted sunflower seeds
Preparation:
In a small bowl combine orange juice, balsamic vinegar, dijon mustard, olive oil, salt and pepper.
Place spinach in large bowl, add dressing gradually.
Toss lightly and serve.
4-6 servings.
Recipes
Cranberried Lemon Yogurt Bread
Ingredients:
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
3/4 cup sugar
Glaze:
1/2 cup powdered sugar
2 tablespoons lemon juice
1 cup lowfat yogurt, plain
2 eggs
1/4 cup lemon juice
1 1/3 cup dried
cranberries
1 lemon, zest of 1
1/2 teaspoon lemon zest
Preparation:
Preheat oven to 350ºF. Grease and flour a 9x5-inch loaf
pan.
Combine flour, baking powder, salt and baking soda in a
large bowl; set aside.
Beat butter and sugar in a medium mixing bowl, until light
and fluffy. Add yogurt, eggs and lemon juice; mix well.
Stir in sweetened dried cranberries and lemon zest. Add to
dry ingredients. Stir just until dry ingredients are moistened.
Spread batter evenly in pan. Bake 50 minutes or until a
toothpick inserted into the center of the bread comes out
clean. Cool in pan 10 minutes. Remove from pan. Cool
completely on a wire rack.
Makes 1 loaf.
Wisconsin Homegrown Lunch is a joint project of:
REAP Food Group:
www.reapfoodgroup.org
UW-Madison Center for Integrated
Agricultural Systems: www.cias.wisc.edu