That beautiful red berry known as cranberry has a long history. The Wampanoag in southern Massachusetts enjoyed the annual harvest of sasumuneash, wild cranberries, for 12,000 years. They ate berries fresh, and dried them to make foods such as pemmican, a mix of berries, animal fat and dried meats. Considered a very healthful dish, it could last for months. Medicine men used cranberries in traditional healing rituals to fight fever, swelling and even seasickness.
English settlers in New England were not surprised to find sasumuneash. They knew about European cranberries which grew in the boggy areas of southern England and the low-lying land of the Netherlands.
They gave the name cranberry to their new found fruit because the flower resembled the head of a Sandhill crane.
So successful was the cultivation and growing of cranberries that by 1816 the first commercial cultivation began in Massachusetts. By 1871 the first cranberry growers’ association was established. Cranberries were being cultivated from Georgia to the Canadian Maritimes, as far west as Minnesota and north to Maine mostly for personal uses. Hand-picking had been eliminated by the wooden scoop. By 1900 the cranberry industry boomed.
The industry was revolutionized in 1912 by canning, which led to the company now called Ocean Spray. Today cranberries are grown on thousands of acres, and the United States is the leading producer.
To make cranberries last, store them in the refrigerator in the original bag or airtight container for up to a month, or freeze for up to a year. For longer period of preservation, dehydrate until brittle and store in an airtight container. They will last for months to a year or more.
References: “History Massachusetts Cranberries,” Cooperative Extension: “Cranberries, The Cranberry Agriculture in Maine,” “Some Cranberry History” and “The Time Line History of Cranberries.”
CRANBERRY JELLY
4 c. cranberries
2 c. sugar
1½ c. water
Wash cranberries and pick over. Cook with ¾ c. of the water until soft. Press through a sieve. Combine sugar and ¾ c. remaining water and cook for 10 minutes. Add strained cranberries and cook another 10 minutes. Strain again and pour into a moistened mold. Chill. When firm, unmold and serve.
SPICED CRANBERRIES
2 qt. cranberries
1 1/3 c. vinegar
2/3 c. water
6 c. sugar
2 Tbs. ground cinnamon
1 Tbs. ground cloves
1 Tbs. ground allspice
Wash cranberries and pick over. Place in large kettle and add remaining ingredients. Cook slowly over low heat for 45 minutes. Pour into standard sized jars and seal. Makes 4 pt.
CRANBERRY CRUNCH BARS
1 c. minus 2 Tbs. flour
½ tsp. salt
¾ tsp. cinnamon
¾ c. brown sugar
1 c. quick-cooking oats
¼ c. butter
½ c. finely chopped walnuts
½ c. granulated sugar
1 Tbs. cornstarch
14-oz. jar cranberry-orange relish
Preheat oven to 400℉. Lightly grease an 8-inch square pan. Stir salt, cinnamon and flour into a bowl. Stir in brown sugar and oats. Cut in butter until mixture is crumbly. Add nuts. Spread half of mixture evenly over bottom of pan. Bake for 5 minutes. Cool on wire rack. Mix sugar, cornstarch and relish in saucepan. Cook slowly stirring constantly until mixture thickens; Boil 3 minutes. Pour mixture over oats in square pan and top evenly with remaining oats. Return to 400℉. oven and bake for 10 minutes or until golden. Cool completely before slicing.
CRANBERRY SALAD
Grind up the following:
1½ c. apples
1½ c. raw cranberries
1 orange including rind
Place in a bowl and add 1 c. sugar and let stand for one hour. Dissolve 1 (3-oz.) package of any red Jell-O in a cup of hot water. Combine this with the above and add ½ to 1 c. nut meats and pour into a salad mold. Chill until set.
CRANBERRY CHUTNEY
1 8-oz. bag of cranberries
2 oranges
2 apples
4 oz. sugar
1 oz. Grand Marnier liqueur
¼ c. cranberry juice
½ c. chopped pecans
¼ c. currants, optional
Cinnamon and nutmeg to taste
Core apples leaving the skin. Grind one apple and one peeled orange. Slice in 1-inch slices the other apple and orange. Set aside. Simmer cranberries in cranberry juice until skins begin to burst, stirring frequently. Add ground apple and orange, sugar, currants, cinnamon and nutmeg. Simmer. Add sliced orange and apple and cook until apples are “al dente”. Add liqueur. Will keep in the refrigerator for weeks.
CRANBERRY SALAD
1 c. chopped English walnuts
1 lb. fresh cranberries
2 c. oranges, cut into pieces
2 c. apples, diced small
1 bunch celery hearts
1½ c. sugar
Grind cranberries, oranges, apples and celery in food chopper. Add the sugar to fruit mixture. Mix one large and one small package of cherry or cranberry Jell-O with 2 c. hot water. Chill in refrigerator. Mix all ingredients including walnuts together and chill until firm.
BOSTON CRANBERRY PIE
2 Tbs. cornstarch
1 c. sugar
¼ tsp. salt
1¼ c. hot water
¼ c. seedless raisins
2 c. cranberries
1 Tbs. butter
1 pastry shell
Blend cornstarch with sugar and salt; gradually add hot water; and cook in double boiler until mixture thickens, stirring constantly. Add raisins, cranberries and butter and cook 5 minutes. Line a pie pan with pastry and brush with melted butter. Add filling and cover the top with ½ inch strips of pastry, crisscrossed. Bake at 450℉. for 30 minutes.