Cranberries: The fruit associated with Christmas lends color, flavor to delicious recipes

For such an attractive, jewel-colored fruit, I always find it interesting how cranberries are grown and picked. A trip last year to Oregon provided more information on that.

The southern Oregon coast has quite a cranberry industry going on these days as it appears the conditions are just right for these popular berries.

Referred to as bogs, cranberries are grown in soft, marshy ground that has acidic peat soil, very near wetlands. The berries grow on long vines. Contrary to popular belief, they do not grow in water.

For cranberries that will be processed prior to sale, water is flooded into the bogs two days each year to help the growers get the berries off the vines during harvest time, which runs mid-September to mid-November. Water measuring about 18 inches deep is piped in the night before harvest.

Driving alongside the Oregon coast growing fields, it can look like the cranberries are growing in water, but what we are seeing is actually the result of the wet harvesting – berries floating on top of the water.

Fresh cranberries, sold in bags in the produce aisle of grocery stores are harvested using a dry method. To harvest berries that are to be sold this way, growers use a mechanical picking device that looks somewhat like a large lawnmower. Metal teeth on the device combs berries from the vines.

In addition to providing a distinct flavor, cranberries have also been labeled a "super food." According to Medical News Today, these berries have a high nutrient and antioxidant content. Health benefits of cranberries have been said to include lowering the risk of urinary tract infections, decreasing blood pressure, and

helping prevent certain types of cancers.

Why not try including cranberries during the holidays with one of the recipes featured below. Two recipes call for either fresh or frozen cranberries, one calls for fresh only.

Heart Healthy Oatmeal-Cranberry Muffins

Yield: 12 muffins

Ingredients:

• 1 cup buttermilk (or sour milk)
• 1 cup old-fashioned oats
• 3/4 cup packed brown sugar
• 1/3 cup canola or soybean oil
• 1/4 cup fat-free egg substitute, or 2 egg whites, or 1 whole egg
• 3/4 cup Gold Medal all-purpose flour
• 3/4 ground flaxseed or flaxseed meal
• 1-1/2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 cup fresh or frozen cranberries, chopped

Directions:

1. Heat oven to 400°.
2. Pour buttermilk over oats in small bowl.
3. Line 12 medium muffin cups, 2-1/2 x 1-1/4 inches, with paper baking cups.
4. Mix brown sugar, oil, and egg product in large bowl. Stir in flour, flaxseed, baking powder, salt and cinnamon just until flour is moistened.
5. Stir in oat mixture.
6. Fold in cranberries.
7. Divide batter evenly among muffin cups (about 3/4 full).
8. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

Recipe courtesy www.bettycrocker.com

Wayne's Cranberry Sauce

Yield: 4 to 5 cups

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 (16-ounce) bag fresh cranberries
• 1 cup chopped apple
• 1 cup chopped walnuts
• 1/2 cup raisins
• 1/4 cup Grand Marnier
• 1/2 orange, juiced
• 1/2 lemon, juiced
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg, freshly grated

Directions:

1. Combine the sugar and water in a large saucepan and bring to a boil.
2. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers.
3. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes.
4. Remove the pan from the heat and let the sauce cool.
5. Serve in a side bowl with turkey or any preferred holiday dish.

Recipe courtesy www.foodnetwork.com (Paula Deen, Lady & Sons)

Vanilla Bean Cheesecake with Cranberry Jewel Topping

Yield: 1 nine-inch cake

Crust:

• 12 vanilla sandwich cookies (such as Vienna Fingers; 6-1/2 ounces), broken into pieces
• 5 tablespoons unsalted butter, cut into pieces, room temperature
• 1/4 cup sugar

Filling:

• 2 vanilla beans, split lengthwise
• 1/2 cup whipping cream
• 1-1/2 lbs. cream cheese, room temperature
• 1 cup sugar
• Pinch of salt
• 4 large eggs

Topping:

• 1 12-ounce fresh or frozen cranberries
• 3/4 cup sugar
• 1/2 cup frozen cranberry juice cocktail, thawed
• 1/4 cup water

Directions:

For Crust:

1. Position rack in center of oven and preheat to 350° F.
2. Wrap outside of 9-inch-diameter springform pan (featuring 2 3/4-inch-high sides) with foil.
3. Blend cookies, butter and sugar in processor until crumbs stick together.
4. Press crumbs on bottom and halfway up sides of prepared pan. *Bake crust 10 minutes. Set aside. Maintain oven temperature.

For Filling:

1. Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream.
2. Bring to simmer over medium heat.
3. Set aside uncovered, and cool to room temperature. Discard beans.
4. Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl.
5. Add vanilla cream mixture and blend.
6. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds.
7. Transfer filling to crust.
8. Bake cake until sides puff slightly and center is just set, about 50 minutes.
9. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.

For Topping:

1. Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves.
2. Increase heat; boil 3 minutes.
3. Press mixture through sieve set over large bowl, pressing firmly on solids.
4. Spoon warm topping over cold cake; spread evenly.
5. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Recipe courtesy www.epicurious.com.