The cranberry is related
to the blueberry. Like the blueberry, it really is not a "berry"
of the same class as strawberries, raspberries or blackberries.
The cranberry was a staple of the Native Americans due to its nutritional
value as well as its healing properties. One main source of nutrition
for the Native Americans was a mix of dried deer meat, fat and cranberries.
This mix was called pemmican. We do not recommend that you concoct this
for your infant! Cranberries were also used for dyes, for healing wounds
and for cleaning arrows.
Cranberries tend to be acidic and as such, are not recommended as a "starter'
food for babies. As cranberries are not related to strawberries or other
"berries" such as blackberries or raspberries, they do not follow
the "no berries until 12 months old" rule. You may wish to introduce
cranberries between 10 and 12 months old so as to avoid any possible reactions
due to the acidity. Reactions may occur in the form of rashes around the
mouth or bottom. Always keep in mind that a bite of a food may not prompt
a reaction however a "full" serving may.
Go slowly and cautiously when introducing cranberries so as to avoid any
ill effects! Cranberries are on the list of Least Allergenic foods. If
you are allergic to blueberries, then you will be allergic to cranberries
as they are in the same family (this does not mean there will be a strawberry
et al allergies as cranberries and blueberries are not related to the
"other" berries!)
CRANBERRY RECIPES **
Cranberry Purée - Basic
1 16 oz. package cranberries
1 cup of water
Add water to a pot and bring to a boil - add cranberries and return to
a boil - lower heat and simmer on low until cranberries "pop";
approx. 15 minutes. Continue cooking until skins peel away from the berry.
For Infants: strain cranberries through a sieve or small weave mesh strainer.
Transfer to your preferred blender or food processor and puree until cranberries
acquire the texture appropriate for your infant. This puree may be very
tart and you may wish to add a spice or apple juice to help cut the tartness
of the cranberry. Some infants absolutely love tart flavours! Don't shy
away from offering cranberry sauce/puree because you think your baby may
dislike tart flavours!
For Adults: Add 1 cup of sugar to the above ingredients and follow the
directions. This is the "traditional" plain cranberry sauce
recipe! See the menu side bar for a Yummy Cranberry Sauce recipe with
apples and spices!
Cranberry Couscous
Serve as a delicious side dish with lamb, poultry, or fish.
1 12 oz. package couscous
1 14 oz. can chicken or vegetable broth
Pinch of salt
3 tablespoons walnut, almond or olive oil
1 teaspoon fresh lemon juice
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves (optional)
Cook the couscous according to the package directions, using broth instead
of water. Add a pinch of salt to the broth. While the couscous is cooking,
roast the pine nuts in a very low (250° F) oven for 10 minutes or
until lightly browned. Wash and finely chop the mint leaves. When the
couscous has finished cooking, drain any excess liquid. If more liquid
is needed to cook the couscous, add water, a little at a time. Pour the
couscous into a serving bowl. Add the oil and the lemon juice. Stir well
to coat all the grains. Add the cranberries, pine nuts and mint leaves.
Stir to combine all the ingredients. Serve immediately. Serves 6.
Recipe courtesy of Spinner Publications, Cranberry Cooking for All Seasons
Cranberry Bread 1/2 C. Butter
1 Tbs. Grated Orange Peel
3 Large Eggs, Beaten
2 1/2 C. Flour
1 Tsp. Baking Soda
2 C. Fresh or Frozen Cranberries, Chopped
1 C. Sugar
1Tsp. Vanilla
3/4 C. Buttermilk
1/4 Tsp. Salt
3/4 C. Pecans, Chopped
Preheat oven to 350°. Spray bottom only of 9"
X 5" loaf pan with cooking spray. Beat butter, sugar, orange peel
and vanilla in a large bowl until light and fluffy. Add eggs, mixing well.
Combine flour, baking soda and salt, add to creamed mixture alternately
with buttermilk, beating at low speed just until blended. Fold cranberries
and nuts into batter. Turn into prepared pan, spreading evenly. Bake until
wooden pick inserted in center comes out clean, about 50 to 60 minutes.
Cool slightly in pan. Remove from pan and cool completely on wire rack.
Makes 1 Loaf.
Cranberry Rice Medley
This is a great dish to serve during the holidays and kids enjoy it too.
High in fiber, nutrition and taste! (recipe from allrecipes)
2 cups vegetable broth
½ cup water
½ cup brown rice, uncooked
½ cup wild rice, uncooked
½ cup chopped onion
½ cup chopped celery
½ cup chopped apple (best to use a tart variety such as Granny
Smith)
1 tablespoon margarine
¾ teaspoon dried sage
¼ teaspoon pepper
½ cup sweetened dried cranberries (e.g. Craisins)
salt to taste (optional)
Bring broth and water to boil; add brown and wild rice.
Bring to a boil, reduce heat, cover and simmer 40-50 minutes or until
rice is tender and liquid is absorbed.
Sauté' onion, celery and apple in margarine; add
sage and pepper. Mix with prepared rice and dried cranberries; mix well.
Place in 2 quart covered baking dish and bake 20 minutes at 350 degrees
or until thoroughly heated
Bread amount should be enough to fill a 9 x 13 baking
dish. Preheat oven to 350 degrees F. In a large mixing bowl; mix together
all ingredients except for the bread and cranberries. Arrange the bread
in the baking dish, filling the dish. Sprinkle cranberries over the top.
Pour liquid mixture over the bread, making sure that the bread is submerged
and is soaking up the liquid. pressing down, if necessary. Bake for about
one hour, or until pudding is set.
For an added crunch, add a cup of coarsely chopped walnuts
or pecans to the pudding. Serve warm or room temperature with your favorite
dairy topping.
*Not all of these recipes will be appropriate for some infants due to
an infants age.
