Dried cranberries add a unique flavor to Mookies and other sweet recipes because of their tart flavor. Sprinkle them with sugar before adding to your recipe if you wish to cut back on their tartness. They work especially well with oatmeal, pecans and walnuts. Dried cranberries are very low in saturated fat, cholesterol and sodium, but loaded with natural sugar. In recipes where raisins are typically used, replace them with dried cranberries for a new twist. Dried cranberries can be stored up to three months in an airtight container. Try them in salads with raw broccoli for a Christmassy look and in trail mix for an energy boost.
Cranberries have a fascinating history. Early European settlers in America named this plant and fruit the “craneberry” because the flower, stem and petals resembled the neck, head and bill of a crane. Cranberries are considered a “superfruit” because of their high nutrient content and antioxidant qualities.
Native Americans were the first to use cranberries as food as well as for dye and wound medicine. They called the versatile fruit “Sassamanash”. There are written accounts of Native Americans meeting Pilgrims on the shores of Massachusetts bearing bark cups filled with fresh cranberries.
Settlers in the 1600s referred to the fruit as bearberries because bears seemed to enjoy eating them. Early Americans used the juice from the fruit to dye clothing and sent barrels of cranberries back to England as gifts. By the time the Founding Fathers were formulating our Constitution, cranberries had become a dinner staple served most often to compliment turkey. Whether eaten dried in Mookies, salads and snacks or fresh in pies and juices, cranberries are simultaneously sweet and tart and filled with healthy goodness!
Cranberries have a fascinating history. Early European settlers in America named this plant and fruit the “craneberry” because the flower, stem and petals resembled the neck, head and bill of a crane. Cranberries are considered a “superfruit” because of their high nutrient content and antioxidant qualities.
Native Americans were the first to use cranberries as food as well as for dye and wound medicine. They called the versatile fruit “Sassamanash”. There are written accounts of Native Americans meeting Pilgrims on the shores of Massachusetts bearing bark cups filled with fresh cranberries.
Settlers in the 1600s referred to the fruit as bearberries because bears seemed to enjoy eating them. Early Americans used the juice from the fruit to dye clothing and sent barrels of cranberries back to England as gifts. By the time the Founding Fathers were formulating our Constitution, cranberries had become a dinner staple served most often to compliment turkey. Whether eaten dried in Mookies, salads and snacks or fresh in pies and juices, cranberries are simultaneously sweet and tart and filled with healthy goodness!
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