- A native fruit to North America; apparently if you lined all the cranberries up that are grown in the USA each year, they would stretch from East to West coast more than 500 times. That's a lot of cranberries!
- Although we usually think of cranberries growing in water, this is a bit of a misconception. They are grown in beds made from layers of sand, peat, gravel and clay, which are regularly irrigated. Undamaged, the vines can grow indefinitely - some vines today are over 150 years old.
- Cranberries are very rich in Vitamin C and sailors from the USA and Canada used to take them to eat on long voyages to prevent scurvy.
- Drinking cranberry juice regularly has been suggested to prevent urinary tract infections, possibly by a component of cranberries preventing bacteria from adhering to the cells of the urinary tract. However, there is currently not sufficient scientific evidence to confirm this.
- Cranberries have a bitter taste - the Pequot Indians named them ibimi, meaning bitter berry - so usually are sold in a form where sugar or sweetener has been added to them; only 5% of the cranberries grown are sold in their fresh state.
- Try adding dried cranberries to cereal, muesli, flapjacks, biscuits and cakes. Be careful if you choose to snack on dried cranberries, as they are loaded with sugar.
Parmesan and cranberry scones
- Rub in 200g (7oz) self raising flour, 2tsp baking powder, 50g (1.75oz) sugar, 50g (1.75oz) margarine and 50g (1.75oz) parmesan, until it resembles breadcrumbs.
- Add 110g (4oz) dried cranberries and up to 125ml (4.5fl oz) milk to the mix to form a firm dough.
- Roll out on a floured board to 1cm (0.5inch) thick and use a 5cm cutter to form rounds.
- Cook in a pre-heated oven (200 degrees C/gas mark 6) for up to 15mins or until golden brown.
- Allow to cool, then enjoy with a thin spread of light cream cheese.
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