Cranberries are one of three fruits native to North America (the others being blueberries and Concord grapes). In addition to Cape Cod, cranberries are also grown in Wisconsin and the Pacific Northwest, including Canada. Cranberries were known to various Native American Indian tribes by different names. The eastern Indians referred to the berries as “sassamanesh,” while Cape Cod Pequots and the South Jersey Leni-Lenape tribes named them “ibimi,” or bitter berry. The Algonquins of Wisconsin called the fruit “atoqua.” The early German and Dutch settlers are given credit for the name “cranberry,” or as they called them, “crane berry,” because the flower looked a lot like the head and bill of a crane. Harvesting of cranberries was done by hand in the 1800s. Later the wet harvest or flooding of the bogs, was developed, forcing the cranberries to the surface where the berries could easily be scooped up.
Native Americans recognized cranberries for their health benefits. In addition to cooking them, they used the berries to draw poison from arrow wounds. Juices were used as a dye for clothing and rugs. Today we know that cranberries are high in antioxidants and vitamin C. Cranberries add a tangy flavor to a recipe. Fresh cranberries are available mostly in the fall and winter and are used in desserts and stews, but are more commonly served as sauce at Thanksgiving.
Beef cranberry stew
| 4 tablespoons olive oil 1 large onion, sliced 5 cloves garlic 2½ to 3 pounds stew beef, cut into bite-size pieces salt and pepper 1 can diced tomatoes with Italian seasonings Handful of fresh whole cranberries zest of an orange |
juice of an orange 1 teaspoon cinnamon ½ cup red wine 2 cups beef broth 7 to 10 small red potatoes, quartered 2 tablespoons butter 3 tablespoons flour ½ pound green beans |
Heat 1 tablespoon oil in a stew pot. Sauté onions and garlic cloves until transparent; transfer to a bowl. Deglaze pot with ¼ cup water, scrape bottom of onion and garlic. Reserve juice along with onions. Place pot back on burner and heat to medium-high temperature. When pot is dry of liquid, add 1 tablespoon oil. Sprinkle beef with salt and pepper, and sauté cubes in batches. Reserve juice with onions between batches and add additional olive oil to pot to sauté remaining beef. When last of beef has been sautéed, return all beef and onions to pot. Add tomatoes, cranberries, zest, orange juice, and one cup beef broth; cover and simmer for 1 hour. Add cinnamon, wine, and remaining beef broth. Continue simmering for 30 minutes. With a slotted spoon, transfer meat, onions, cranberries, and tomatoes to a large bowl. Increase heat to a boil and add potatoes. Cook for about 20 minutes, until potatoes are tender, and transfer to bowl with meat. Steam green beans in a separate pan.
Pour broth into a fat-separating measuring cup. Reduce heat to medium. Melt butter in pot, and whisk in flour to form a paste. Slowly add the broth, stirring constantly, to make gravy. Reduce heat and allow gravy to simmer for 10 minutes, occasionally whisking to prevent the gravy from burning on the bottom of the pan. Return meat, potatoes, onions, cranberries, tomatoes, and green beans to pot, and simmer for a few minutes before serving.
Banana cranberry bread
| 1 stick unsalted butter, softened ½ cup brown sugar ½ cup white sugar 2 eggs 3 ripe bananas, medium size zest of an orange 2 cups all-purpose flour |
1 teaspoon salt ¾ teaspoon soda ¼ teaspoon baking powder 2 tablespoons orange juice 1 cup chopped fresh cranberries Handful of pecans (optional) |
Preheat oven to 350º. Grease loaf pans (two small or one large), or a muffin tray.
In a large bowl, cream butter with an electric mixture until smooth; add sugar and mix well. Add eggs, mix well. In a separate small bowl, mash bananas; stir into butter mixture. Blend in zest. Sift a quantity of flour; measure two cups, add salt, soda, and baking powder. Sift a second time. Fold dry ingredients in portions by hand until batter is smooth. Do not over beat. Stir in orange juice and cranberries.
Pour into prepared pans, place pecans on top or fold in, and bake until tester comes out clean, 35 to 45 minutes (depending on size of pan).
