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Cranberries! The Benefits Of Being Bitter

posted by CoolHand on Monday November 21 2016, @06:47PM   Printer-friendly
from the the-simple-things dept.

charon writes:

Just in time for American Thanksgiving, here is a moderately scientific overview of the journey to greatness of the humble cranberry.

The cranberry — one of only a few commercial fruits native to North America — might have even sat beside a roast turkey at the first Thanksgiving feast.

But how did the tart cranberry become an industrial crop, with 800 million pounds grown annually, when other native fruits are so much sweeter? It wasn't just the health benefits, clever marketing, or Grandma's cranberry chutney — it was a happenstance of evolution. Cranberries float.

And they are delicious in milk. Bon appétit!

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  • (Score: 3, Insightful) by ragequit on Monday November 21 2016, @08:54PM

    by ragequit (44) on Monday November 21 2016, @08:54PM (#430830) Journal

    I'll be making cranberry sauce for the first time this week. How much liquor per pound roughly? 1oz?

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  • (Score: 3, Funny) by takyon on Monday November 21 2016, @11:22PM

    by takyon (881) <takyonNO@SPAMsoylentnews.org> on Monday November 21 2016, @11:22PM (#430918) Journal

    I put less than a cup in with 72 oz of berries. I didn't consult a recipe, so maybe look around.

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    • (Score: 2) by AthanasiusKircher on Wednesday November 23 2016, @04:57PM

      by AthanasiusKircher (5291) on Wednesday November 23 2016, @04:57PM (#431916) Journal

      Just this morning, a friend introduced me to a completely different technique, which I intend to try this year. Rather than the standard "boil until they pop" stovetop method, one can actually just put the cranberries with sugar (and whatever else) in a baking dish, cover tightly, and bake in the oven for about an hour. No water necessary. Here's a basic example recipe. [epicurious.com]

      I had this person's cranberry sauce a couple years ago, and it was REALLY good -- now I know why the cranberry flavor tasted stronger.