Cathy Isom has some tips about how to grow and store cranberries. That’s coming up on This Land of Ours.
Cranberries are a tart, red berry most commonly used in a variety of sauces, pies and juices. They are also a popular addition to salads and are eaten in dried form as a snack. Cranberries have also become well-known for their healing qualities, due in large part to their high concentration of vitamin C and antioxidants. They are often referred to as a “super food.”
Half a cup of cranberries contains only 25 calories. The nutrients in cranberries have been linked to a lower risk of urinary tract infections, prevention of certain types of cancer, improved immune function, and decreased blood pressure.
Most commonly grown commercially, cranberries can also be grown at home. Cranberries are best grown in cooler climates, including much of the northern and Midwestern United States. They can be planted at various times throughout the year, depending on the age of the plant. Naturally, cranberries grow in bogs, so they like acidic, wet soil and lots of sun.
The soil needs to stay moist, and mulching it with pine needles, nice and acidic, will help maintain both the moisture level and that low pH.
Most fresh berries freeze very well, and they can keep for up to a year in the freezer. You can keep fresh, raw cranberries in the refrigerator for 3-4 weeks. Store them in a plastic bag or covered container.
I’m Cathy Isom…