Only one of the three commercially grown fruits unique to North America, the others being blueberries and Concord grapes, cranberries are today gaining in popularity as a healthy and tasty versatile culinary fruit. Once only found in the wild, today, they are commercially grown in the northern part of the United States and the bordering regions of Canada and are widely available fresh, dried and in processed forms. The culinary uses of cranberries are widespread throughout North America. Cranberries which are perhaps a little under-appreciated as a fruit, contain a superior source of nutrition and vitamins, and are now used in a myriad of products such as cereal, energy bars, soft drinks, muffins, salsas, sauces and yogurt.

Cranberries were an important staple among the indigenous peoples of North America long before the Europeans set foot on this continent. Various names in different parts of the North America such as sassamanash, ibimi and atoqua were given to this fruit. The native people believed in the medicinal value of cranberries and used them as a healing agent for numerous diseases and as poultices for wounds, as well as employing their juice as a natural dye for rugs, blankets and clothing. Also, they ate them raw and made them into a sweetened sauce using maple sugar, and to enhance pemmican—the famous food of the pre-Columbus natives in North America.

The Pilgrims gave them the name "crane berry" because their small, pink blossoms resembled the head and bill of a Sandhill crane—through usage eventually they came to be called a cranberry. The newcomers adopted the indigenous peoples' uses for the fruit. Also, cranberries became a vital source of vitamin C to prevent scurvy for whalers as well as a food, and an enhancer for other food. It is believed that that the Pilgrims served cranberries along with wild turkey and succotash at the first Thanksgiving Dinner—a tradition that has continued until our times.

Cranberries are primarily grown in five U.S. states: Massachusetts, Wisconsin, New Jersey, Oregon and Washington and, in Canada: British Columbia and Quebec are the main producers, but cranberries are also grown in Nova Scotia, New Brunswick and Ontario. Bala, a small village in the Precambrian area is known as the Cranberry Capital of Ontario but production is small in the province. Only 114 acres are used for cranberry production and, hence, close to 10 million dollars worth of cranberry products are annually imported.

In the wild, cranberries come in numerous varieties and grow on long-running vines in sandy bogs and marshes. At the beginning of the 19th century people began farming cranberries. At first growers would pick the cranberries by hand but later mechanical harvesting devises were invented. For growers cultivating this fruit on their farms has always been a profitable enterprise. The vines come to life in spring and flower at the beginning of summer then are harvested from September to early November. Vines survive almost indefinitely—some are known to have survived for more than 150 years.

Cranberries have a long history of health benefits from the time of the indigenous peoples to our times. For a long time, much of these benefits were folklore but through the years a great deal of lab work has been done and many of the once thought to be medieval folklore has become established fact.

As a rule, a cup of raw cranberries without sugar added contains some 46 calories but rises to some 155 calories when sugar is added to make them palatable. Without sugar the cup of raw cranberries also contains 18% of the RDA for vitamin C, 11 grams of carbohydrates, 1.5 grams of dietary fiber, 1 gram of fat, .5 grams of protein and 71 mg of potassium.

Nutritionists believe that as a fruit, cranberries are a good choice for health-conscious people. It is a food powerhouse, packed full of natural compounds that promote a healthy body. Men and women in Canada and the U.S.A. have been drinking cranberry juice cocktail for years to help prevent bladder and urinary tract infections. Today, what was once folklore has become medically proven. Research has indicated that drinking cranberry juice every day may help promote the health of the urinary tract.

Recent research has indicated that cranberries are an excellent source of potent antioxidants that help cleanse and purify the body as well as protecting it to some degree against cancer, tumor growth and heart and a number of other diseases. On the other hand, even if some of the healthy claims attributed to cranberries might be overemphasized, the juice is delicious and satisfying as a drink.

Studies have been made that prove that cranberry juice is equivalent to red wine in its polyphenol content and vasodilator activity. Also, cranberries contain a number of plant chemicals called flavonoids that include proanthocyanidins, flavonols and anthocyanins—the chemical that gives cranberries their deep red color. These chemicals may play a role in preventing certain types of cancers.

Yet, even though cranberries have great health attributes, it is in the kitchen where they most shine. Many people only know cranberries as canned cranberry sauce and have no idea that cranberries are at their best when eaten or used in cooking during autumn as a fresh fruit. Furthermore, they can be enjoyed fresh as a juice year-round. Over 90% of all the cranberries harvested each year are used for juice and juice blends. These tart fresh berries are excellent in making homemade jellies, sauces and as savoury ingredients in dishes from appetizers, salads and soups to entrées, and desserts.

When it comes to seasonings the cranberry is one of the most accommodating fruits. It goes well with almost every spice and sweetener. The usual sweetener is white refined sugar, but brown and icing sugar or honey will do fine. Also, lemons and oranges, tangerines, candied ginger and nuts such as almonds, pecans and walnuts all go well with cranberries. Even hot peppers are excellent in enhancing many cranberry dishes.

Another fine feature of cranberries is that they have excellent storing attributes. They stay fresh from three to four weeks in the refrigerator and up to one year in the freezer. In addition, they can be purchased dry and if a recipe calls for fresh cranberries, the dry can be soaked overnight becoming almost as good as fresh in the next day's use.

The popularity of cranberries is today widespread and growing. Their tart taste, versatility and healthful qualities make them truly a kitchen treat. These few dishes are only a grain of sand in an ocean of cranberry recipes. Spiced Cranberry Punch

Taste before taking punch off the fire and add more honey if not sweet enough.

2 cups fresh cranberries, washed
4 cups water
4 tablespoons honey
2 tablespoons finely chopped candied ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves

Place cranberries and water in a pot and bring to boil. Cover and cook over medium/high heat for 5 minutes then allow to cool.

Place pot content in a blender then blend until pureed. Return to pot then stir in remaining ingredients and bring to boil. Lower heat to low and simmer covered for 5 minutes. Serve hot.

Cranberry Relish

Delicious when served with all types of meat.

2 cups fresh cranberries, washed
1 small onion, chopped
1/2 plain yogurt
1/2 cup sugar
2 tablespoons prepared horseradish
1 tablespoon prepared mustard

Place cranberries and onion in a food processor and process for just a few moments, leaving mixture somewhat coarse. Transfer to a mixing bowl.

Combine the remaining ingredients then stir into the cranberries. Transfer to glass or ceramic bowl then refrigerate overnight before serving.

Salad Dressing

This dressing, that is sufficient for some four salads, adds a refreshing touch to a bowl of salad greens.

1 cup fresh cranberries, washed
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dry mustard
1-1/2 teaspoon cinnamon
4 garlic cloves crushed
1/2 cup water
1 cup olive oil

Place all ingredients, except oil, in a blender then blend for 1 minute or until cranberries are well pureed. With blender still running, slowly add oil until mixture thickens. Store in a covered jar in a refrigerator for up to a week and use as needed.

Walnut Cranberry Sauce

2 cups fresh cranberries, washed
3/4 cup orange juice
1/2 cup brown sugar
1/8 teaspoon ground cloves
1 teaspoon grated lemon rind
1/2 cup walnuts, chopped

Place cranberries, orange juice, and sugar in a pot then thoroughly mix and bring to boil, stirring a number of times. Turn heat to medium/low then simmer uncovered for 5 minutes. Remove from heat and stir in remaining ingredients. Chill and serve.

Cranberry Soup

Serves about 10

4 tablespoon olive oil
1 pound beef or lamb, cut into 1/2 inch cubes
1 large onion, finely chopped
1/2 cup finely chopped fresh coriander leaves
4 cloves garlic, crushed
2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 cup finely chopped fresh mint
1/2 cup lentils, washed and soaked overnight
1/4 teaspoon chilli powder
8 cups water
1 1/2 cups fresh cranberries, washed

Heat oil in a saucepan over medium heat, then sauté meat cubes until they begin to brown. Stir in onion, coriander leaves and garlic, then stir-fry for a further 5 minutes. Add remaining ingredients, except cranberries then bring to boil. Cover then cook over medium/low heat for about one hour or until the lentils and meat are well cooked. Stir in cranberries and cook for a further 5 minutes then serve.

Cranberry Cake

1-1/2 cups fresh cranberries, washed and chopped
1-1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
1 egg, beaten
3/4 cup milk
1 teaspoon vanilla
4 tablespoons melted butter

Thoroughly combine all the ingredients in a mixing bowl, adding more milk or flour to make a smooth soft dough then place in a greased pan. Bake in a 350°F preheated oven for one hour or until well baked. Allow to sit for 5 minutes then invert onto a serving plate and serve.

Cranberry Honey Spread

Tastes great on toast or crackers.

1 cup dried cranberries, soaked overnight and drained
1/2 cup honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves