History
Related to blueberries and lingonberries, cranberries are native to North America. They have long been used by Native Americans for food, medical treatments, and art. Pemmican, a hearty, life-sustaining combination of dried meat and fat, often includes cranberries. Medicinal uses included as a poultice for wounds and to treat nausea, blood poisoning, and bladder and kidney issues. The beautiful red juice also provides decorative accents to domestic goods, such as blankets and rugs.
Because the unopened flower resembles the neck, head, and bill of a crane, the berries were dubbed “crane-berries” by early English settlers. In the early 1800s, farmers on the east coast began commercial production. Over time, cultivation spread westward, all the way to Washington and Oregon. Currently, there is only one cranberry farm in Minnesota, but our neighbors in Wisconsin grow 61% of the nation’s cranberries and 30% of the world’s supply. This is where “water harvesting” was developed. The fields where these perennial, woody vines grow are flooded, and the berries float to the top, making gathering easier.
Nutrition
Like all fruits and vegetables, cranberries are a great source of fiber, vitamins, and minerals. They are powerhouses of antioxidants and polyphenols, a category of compounds naturally found in plant foods. These compounds reduce inflammation and neutralize harmful free radicals that would otherwise damage cells. The red skin of the berry contains the most polyphenols. The color is impacted by the amount of sun exposure a berry has had. Pink or white berries are lower in these beneficial elements because they are either less mature or have grown where they’ve had less sun exposure.
Cranberries’ traditional use as treatment for urinary tract infections (UTI) has been partially supported by research. Cranberries contain phytonutrients known as A-type proanthocyanidins. This can prevent E. coli from attaching to the lining of the bladder and urinary tract. Unfortunately, proanthocyanidins can be destroyed during processing, meaning that some cranberry products may not have much left. Research indicates that regularly consuming cranberries may offer some protection from developing a UTI, but they’re not effective at clearing up an on-going infection.
Safety
While cranberries and products made from them are delicious and safe for most people to consume, they are a rich source of oxalates, which is a common component of kidney stones. People that are prone to developing kidney stones are often better off limiting their intake of all high-oxalate foods, including cranberries.
In general, cranberries have a low risk of drug interactions. However, there is conflicting evidence about the safety of consuming cranberry products while taking blood-thinning medication. Cranberries can decrease levels of the drug Tacrolimus, an immune system suppressant that is used to treat eczema and to prevent the rejection of transplanted organs. If you take blood thinners or Tacrolimus, consult your healthcare provider before consuming cranberries on a frequent basis.
How To Use
Although cranberries are only available fresh during autumn and early winter, they freeze so well that they can be enjoyed all year long! Pop the whole bag in the freezer, and later, when you’re cooking with them, don’t bother to thaw—just go ahead and use them frozen.
Because of their inherent tartness, many cranberry products are loaded with additional sugar. That doesn’t mean you can’t enjoy them though. Just check the nutrition information label, keep the added sugars in mind, and pair them with low-sugar foods.
Cranberries are so tasty and versatile that they shouldn’t be limited to sweets. They can also be used in main dishes, beverages, salads, appetizers, etc. The Wisconsin State Cranberry Growers Association provides inspiration in the recipe section of their website: wiscran.org/recipes.