CRANBERRIES, that seasonal fruit that you either love or hate, by Nancy Schramm

It’s Cyber Monday, Thanksgiving has passed and retailers are counting on us to stimulate the economy, spread good cheer and purchase interesting presents for Hanukkah or Christmas.

But let’s take a step back and talk about the cranberry.

At our house, cranberry sauce is a tradition for Thanksgiving dinner. When my children were growing up that meant the Ocean Spray jellied cranberry sauce. Nothing fancy, open the can, put the contents in a bowl, cut into serving sized pieces, place in refrigerator until dinner time. Super simple and if I remember right several of my children actually ate some.

Now that they are grown, one of my daughters-in-law makes homemade cranberry sauce and brings that, along with her famous sweet potatoes to Thanksgiving dinner. It is delicious.

Cranberries are one of the healthiest foods available to us. The array of phytonutrients that they contain are one of the reasons for this. Recent research has shown that the whole cranberry is the best choice for the complete benefits of the cranberry. Their antioxidant, anti-inflamatory, and anti-cancer properties are impressive. To read more about these aspects of the cranberry, click on this link:

My absolute favorite way to enjoy cranberries is via Cranberry Nut Bread. The combination of the tart cranberries, the crunchy walnuts, and the touch of orange flavor from orange zest and juice make for a great combination.

Here is Ocean Spray’s Classic Cranberry Nut Bread recipe. I hope you enjoy it as much as I do.Image


2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts


Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.


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