MonaVie™ The Cranberry

Cranberries grow on vines in boggy areas. Cranberries were first cultivated in Massachusetts around 1815 and are only one of three major native North American fruits. Some cranberry beds have been around for over 100 years.

Most of the U.S. cranberry crop is grown in only five states: Massachusetts, Wisconsin, New Jersey, Oregon, and Washington. Each year, more than 110,000 metric tons of cranberries are produced in the United States. Most cranberries are harvested by machine, but machines damage the berry. Damaged berries are not suitable to sell fresh but work well for juices, jellies, and other products. More than one-third of the cranberries grown in the United States are made into juice. Fresh whole berries may be purchased, but are often expensive because they have to be hand-picked to avoid the damage caused by machine-picking.

The name cranberry was given to this plant because the Pilgrims believed the plant looked like the head of a sandhill crane and was originally named ‘craneberry.’ Over time, the ‘e’ was dropped.

Selection

Good, ripe cranberries will bounce, which is why they are nicknamed ‘bounceberries.’ They should be shiny and plump and range in color from bright light red to dark red. Shriveled berries or those with brown spots should be avoided. Cranberries do not ripen after harvest.

Preparation

Cranberries are often too tart to be eaten raw. Most cranberries need be cooked before they are eaten. No matter what preparation method you choose, cook cranberries only until they pop because overcooking gives them a bitter taste.
Since cranberries are almost 90% water, do not thaw frozen cranberries before cooking them. Thawing, will cause the fruit to breakdown, resulting in soft cranberries.

Cranberries may be baked with a sweetener to make a topping or sauce, or they can be added to baked goods, such as muffins. They are also good chopped with oranges to make a relish.
 
Varieties

There are four major varieties of cranberries: European, American, Mountain, and Highbush.

American

This variety is the most common in the United States. The U.S. Department of Agriculture uses this variety as the standard for fresh cranberries and cranberries used for juice. This variety is bright red.

European

This variety is smaller than the American and is eaten less often than other varieties. It is primarily ornamental.

Mountain

This variety is approximately ¼ to ½ inch in diameter and is bright red to dark red. It is occasionally found in markets.

Highbush

This variety is primarily used for jellies, jams, and sauces. It is also used as an ornamental fruit.

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