These ruby beauties are local cranberries from the bog ten minutes up the road from my house. They are bigger, fresher and tastier than the fresh variety you find at the supermarket and I LOVE THEM. I have a few new recipes I want to try out so stayed tuned. Until then have, here are some facts about these antioxidant rich yummies.
- The first cranberry crop was harvested in 1816 in my home state of Massachusetts.
- The cranberry was made the official state berry of Massachusetts in 1994.
- Cranberry juice contains a chemical that block pathogens that cause tooth decay.
- Honeybees are often used to pollinate cranberry crops, and are in fact more valuable in the performance of this task than they are in the production of honey.
- Cranberries are rich in fiber, vitamin C, flavonoids, phenols and other substances that help protect against health problems like urinary tract infections, and chronic diseases like cancer and heart disease.
- A six quart pail has been used as the standard picking measurement since 1870.
- There are roughly 200 cranberries used in a can of cranberry sauce.
- A twelve ounce bag yields 3 cups whole or 2 1/2 cups chopped cranberries.