You are probably familiar with the cranberry in the form of juice or the “log” that gets rolled out every Thanksgiving or Christmas from a BPA coated can or maybe you have heard about them from your grandmother dicussing their great qualities for helping with urinary tract infections, but this furit is so much more.
Cranberries contain anthocyanins, flavonols, and proanthocyanidins making it one of the best antioxidant foods to eat. Researchers are looking at the positive effects from consuming cranberries for stomach ulcers and dental health, and if that isn’t beneficial enough for you, there is a study by Ajay P. Singh, Ph.D. and Nicholi Vorsa, Ph.D. at Rutgers University showing improvement in chemotherapy for ovarian cancer.
North American harvest season is in the fall, and if you want to eat local, you’ll have to buy them from mid-September to mid-Novmeber, but with a little planning you can eat this fruit all year. Cranberries freeze really well. I sort through a batch, pick out any soft fruits, and place them in a #5 plastic bag. They last in my freezer about 3-6 months, just in time for other spring and summer fruits to arrive.
Here is one of my favorite recipes that I make for those cooler rainy spring mornings.
Cranberry Pistachio Orange Bread
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1 cup chopped cranberries
3/4 cup orange juice (fresh squeezed if possible)
1/3 cup canola oil (cold pressed)
2 teaspoons grated orange rind
1/4 teaspoon vanilla extract
1/3 cup chopped pistachio nuts
Preheat the oven to 325 degrees fahrenheit, and lightly coat a 9″ bread pan with canola oil. Set aside until the batter is ready.
Sift the flour, baking powder, baking soda, and salt into a large bowl. In another bowl, combine the oil and sugar and mix until blended. Add the egg to the sugar mixture and whip until light and fluffy. Slowly add the orange juice, stirring as you add it to the sugar mixture. Add the vanilla, cranberries, nuts, and orange rind to the sugar mixture and stir until blended.
Combine the wet ingredients with the flour mixture and fold the ingredients together until flour mixture is completely incorporated. Pour into the bread pan and spread batter out evenly. Place in the middle rack of the oven and bake until the top is light brown and a wood skewer inserted into the middle of the bread comes out clean, about 60 minutes.