I made it through a crowded grocery store with a 6-year-old in tow and was finally at the finish line — the checkout lane — with all the ingredients for Thanksgiving dinner when the cashier picked up my bag of fresh cranberries and asked me, “Did you know these are buy-one-get-one-free?” I did not know that. I hesitated a moment. I didn’t want to be one of those people who holds up grocery lines.
But I only hesitated a second before telling her, “I want those.” I still had a lot of items on the conveyor belt, so I was sure I could get to the cranberries and back before she was finished. Besides, you can only get fresh cranberries through December. It was worth the risk of social disapproval to score an extra bag. Actually, now I’m wishing I’d gotten more.
The thing about cranberries is that, due to their high acidity and naturally high levels of antimicrobial compounds, they’ll keep for a long time. Toss a bag of fresh cranberries in the fridge and they’ll stay fresh for up to two months. They’ll keep in the freezer for up to a year.
I have to admit I’m a fairly recent convert to cranberries. Growing up, I never could understand the purpose of that canned purple stuff that appeared at Thanksgiving. My mother made a cranberry mold with orange and walnuts, and that was a little better. But as far as I was concerned, cranberry sauce was an extra that took up valuable real estate that would be better used for more stuffing and gravy.
Then, a few years ago, I discovered how easy fresh cranberries were to cook and how much better a fresh compote tasted than that purple can-shaped lump. I also became aware that cranberries are a nutritional superfood. Cranberries have long been known for their ability to prevent urinary tract infections. According to the Cranberry Institute, cranberries have been shown to contain more antioxidant phenols than 19 commonly eaten fruits. These and other phytonutrients may help protect against heart disease, cancer and other diseases. They also have lots of vitamin C.
After I began making homemade cranberry compote, my husband and I discovered that, as good as it is with Thanksgiving dinner, it’s even better as a topping for pancakes. Some people eat it on sandwiches, though I haven’t gone there yet. However you use it, it’s so easy to make and so healthy that it’s worth stocking up so you have have cranberries throughout the year.
My favorite recipe is the Cranberry Orange Compote is adapted from “The South Beach Diet Parties and Holidays Cookbook” by Arthur Agatston, M.D. (Rodale, 2006). The South Beach recipe is sugar-free, calling for a granular sugar substitute, but I’m a little wary of artificial sweeteners. I’m also wary of the insulin-spiking effects of sugar, so I generally split the difference and use half sugar, half Splenda.
Cranberry Orange Compote
Prep time: 5 minutes Cook time: 10 minutes
2 cups fresh or frozen cranberries
1 tablespoon grated orange zest
1/8 teaspoon ground cinnamon
1 cup water
1/2 cup granular sugar substitute
Place cranberries, zest, cinnamon and water in a medium saucepan over medium heat, stir to combine. Bring to a simmer and cook, stirring occasionally, until berries have popped and compote has thickened, about 10 minutes. Remove from heat and stir in sugar substitute to taste. Serve at room temperature. (Can be made up to one week ahead and refrigerated in a covered container.)
- Get Crazy with Cranberries (wholefoodsmarket.com)