I have many memories of my childhood in Massachusetts, but my most vivid memories include the coastal towns. From the weathered New England seaports to the rich historical towns, I’ll never forget the first autumn I visited the cranberry bogs. The deep crimson color of the cranberries mixed with the reds, yellows and oranges of the surrounding fall foliage painted a most picturesque landscape.
I’ve lived in Florida for more than 30 years, but not a Thanksgiving or Christmas goes by without a couple loaves of cranberry bread baking in my oven. More like a muffin than a true bread, the orange in this recipe helps balance the tartness of the cranberries. Leftover cranberry bread is a real treat for breakfast, served warm and topped with butter. I usually buy an extra bag of cranberries to add to my stuffing, or to use for homemade cranberry relish.
The History of Cranberries
Only three fruits, the blueberry, the Concord grape, and the cranberry, can trace their roots to North American soil. Cranberries are a low-growing vine native to the bogs and sandy plains of New England. Native Americans were the first to utilize the wild berry as a food, a dye, and a healing agent. The Pilgrims named the fruit “craneberry,” seeing the shape of a sandhill crane’s head and bill in the pink blossoms. Over time, the ‘e’ was dropped.
Cranberries were also a valuable bartering tool for early European settlers who adopted the Native American uses for the fruit. Mariners on long voyages carried cranberries onboard to protect themselves from scurvy. In 1816, Captain Henry Hall became the first to successfully cultivate cranberries after noticing the wild cranberries in his bogs grew better when covered with sand. His technique was quickly copied, and the number of growers steadily increased.
Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in impermeable beds, or “bogs,” layered with sand, peat, gravel and clay. Normally, growers do not have to replant since an undamaged cranberry vine will survive indefinitely. Some vines in Cape Cod are more than 150 years old.
Most of the world’s cranberries are cultivated in just five states: Massachusetts, New Jersey, Oregon, Washington, Wisconsin, plus the Canadian provinces of Quebec and British Columbia. About 95 percent of cranberries are processed into juice, dried, or made into cranberry sauce. Only about 5 percent are sold fresh.
Grandmother’s Famous Cranberry Bread
4 cups flour
2 large eggs, beaten
2 cups brown sugar
1-1/2 cups orange juice
3 tsps. baking powder
Zest of one orange
2 tsps. salt
12 oz. bag of fresh cranberries
1 tsp. baking soda
2 cups chopped walnuts
1/2 cup butter, softened
Preheat oven to 350˚F. Grease two loaf pans. Coarsely chop cranberries; set aside. Mix flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in butter until mixture is crumbly. Add eggs, orange juice and orange peel. Stir just until mixture is evenly moist. Fold in chopped cranberries and walnuts. Spread evenly in pans and bake until a toothpick inserted in center comes out clean and the tops are nicely golden. Let cool briefly in the pans, then remove and cool loaves on a wire rack. Wrap in foil until serving, or freeze. (Adapted from Little House on the Prairie by Laura Ingalls Wilder)
Cranberry Orange Cookies
2 cups all purpose flour
1 cup granulated sugar
1-1/2 tsps. baking powder
1 large egg
1/4 tsp. baking soda
Zest of one large orange
1/2 tsp. salt
3/4 cup dried cranberries
3/4 cup butter, softened
Almond slivers (optional)
Preheat oven to 350˚F and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together the butter and the sugar, beating with an electric mixer until light. Beat in egg and orange zest. With the mixer on low speed, gradually add in the flour mixture, stirring only until just combined. Stir in the cranberries.
Drop dough by rounded tablespoonfuls (about 1-1/4” balls) onto prepared cookie sheets and bake for 9 to 12 minutes, until edges are very lightly browned. Cool for 3 to 4 minutes on a baking sheet then transfer to a wire rack to cool completely. Makes about 4 dozen cookies.
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