Editing Cranberry (section)

== Uses ==
{{Cookbook|Cranberry}}

=== Nutrition ===

{{Infobox nutritional value
| name = Cranberries, raw
| kcal = 46
| water = 87 g
| protein = 0.5 g
| fat = 0.1 g
| carbs = 12 g
| fiber = 3.6 g
| sugars = 4.3 g
| calcium_mg = 8
| iron_mg = 0.2
| magnesium_mg = 6
| manganese_mg = 0.36
| phosphorus_mg = 11
| potassium_mg = 80
| sodium_mg = 2
| zinc_mg = 0.1
| vitC_mg = 14
| pantothenic_mg = 0.295
| vitB6_mg = 0.057
| folate_ug = 1
| thiamin_mg = 0.012
| riboflavin_mg = 0.02
| niacin_mg = 0.101
| vitE_mg = 1.3
| vitK_ug = 5
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102706/nutrients Link to USDA Database entry]
}}

Raw cranberries are 87% water, 12% [[carbohydrate]]s, and contain negligible [[protein]] and fat (table). In a 100 gram reference amount, raw cranberries supply 46 [[calorie]]s and moderate levels of [[vitamin C]], [[dietary fiber]], and the essential [[dietary mineral]] [[manganese]], each with more than 10% of its [[Daily Value]]. Other [[micronutrient]]s have low content (table).

[[Dried cranberries]] are commonly processed with up to 10 times their natural [[added sugar|sugar content]].<ref name="USDA-dried">{{cite web |date=2018 |title=Cranberries, dried (survey) |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102630/nutrients |accessdate=25 April 2021 |publisher=FoodData Central, US Department of Agriculture |archive-date=3 April 2019 |archive-url=https://web.archive.org/web/20190403171801/https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102630/nutrients |url-status=dead }}</ref> The drying process also eliminates vitamin C content.<ref name="USDA-dried" />

=== History ===
In North America, the [[Narragansett people]] of the [[Algonquian languages|Algonquian nation]] in the regions of [[New England]] appeared to be using cranberries in [[pemmican]] for food and for dye.<ref name="aps"/> Calling the red berries, ''sasemineash'', the Narragansett people may have introduced cranberries to colonists in [[Massachusetts]].<ref name="aps"/> In 1550, James White Norwood made reference to Native Americans using cranberries, and it was the first reference to American cranberries up until this point.<ref>{{Cite journal |last1=Broussard |first1=Melissa |last2=Rao |first2=Sujaya |last3=Stephen |first3=William P. |last4=White |first4=Linda |date=June 2011 |title=Native Bees, Honeybees, and Pollination in Oregon Cranberries |journal=HortScience |volume=46 |issue=6 |pages=885–888 |doi=10.21273/hortsci.46.6.885 |issn=0018-5345 |doi-access=free}}</ref> In James Rosier's book ''The Land of Virginia'' there is an account of Europeans coming ashore and being met with Native Americans bearing bark cups full of cranberries. In Plymouth, Massachusetts, there is a 1633 account of the husband of Mary Ring auctioning her cranberry-dyed petticoat for 16 shillings. In 1643, [[Roger Williams]]'s book ''[[A Key into the Language of America]]'' described cranberries, referring to them as "bearberries" because bears ate them. In 1648, preacher John Elliott was quoted in [[Thomas Shepard (minister)|Thomas Shepard's]] book ''Clear Sunshine of the Gospel'' with an account of the difficulties the Pilgrims were having in using the Indians to harvest cranberries as they preferred to hunt and fish. In 1663, the Pilgrim cookbook appears with a recipe for cranberry sauce. In 1667, New Englanders sent to [[Charles II of England|King Charles]] ten barrels of cranberries, three barrels of codfish and some Indian corn as a means of appeasement for his anger over their local coining of the [[pine tree shilling]] minted by [[John Hull (merchant)|John Hull]].{{citation needed|date=March 2023}} In 1669, Captain Richard Cobb had a banquet in his house (to celebrate both his marriage to Mary Gorham and his election to the Convention of Assistance), serving wild turkey with sauce made from wild cranberries. In the 1672 book ''New England Rarities Discovered'', author [[John Josselyn]] described cranberries, writing:<blockquote>Sauce for the Pilgrims, cranberry or bearberry, is a small trayling{{sic}} plant that grows in salt marshes that are overgrown with moss. The berries are of a pale yellow color, afterwards red, as big as a cherry, some perfectly round, others oval, all of them hollow with sower{{sic|nolink=y}} astringent taste; they are ripe in August and September. They are excellent against the Scurvy. They are also good to allay the fervor of hoof diseases. The Indians and English use them mush, boyling{{sic|nolink=y}} them with sugar for sauce to eat with their meat; and it is a delicate sauce, especially with roasted mutton. Some make tarts with them as with gooseberries.</blockquote>

''The Compleat Cook's Guide'', published in 1683, made reference to cranberry juice. In 1703, cranberries were served at the Harvard University commencement dinner. In 1787, [[James Madison]] wrote [[Thomas Jefferson]] in France for background information on constitutional government to use at the [[Constitutional Convention (United States)|Constitutional Convention]]. Jefferson sent back a number of books on the subject and in return asked for a gift of apples, pecans and cranberries. [[William Aiton]], a Scottish botanist, included an entry for the cranberry in volume II of his 1789 work ''[[Hortus Kewensis]]''. He notes that ''[[Vaccinium macrocarpon]]'' (American cranberry) was cultivated by James Gordon in 1760. In 1796, cranberries were served at the first celebration of the landing of the Pilgrims, and Amelia Simmons (an American orphan) wrote a book entitled ''American Cookery'' which contained a recipe for cranberry tarts.

===Products===
[[File:Dried-Cranberries.png|thumb|Dried cranberries]]
As fresh cranberries are hard, sour, and bitter, about 95% of cranberries are processed and used to make [[cranberry juice]] and sauce. They are also sold dried and sweetened.<ref name="zeldes">{{cite web | last = Zeldes | first = Leah A. | title = Eat this! Cranberries more than a thanksgiving condiment | work = Dining Chicago | publisher = Chicago's Restaurant & Entertainment Guide, Inc. | date = 25 November 2009 | url = http://blog.diningchicago.com/2009/11/25/eat-this-cranberries-more-than-a-thanksgiving-condiment/ | access-date = 25 November 2009 | archive-date = 1 February 2010 | archive-url = https://web.archive.org/web/20100201233420/http://blog.diningchicago.com/2009/11/25/eat-this-cranberries-more-than-a-thanksgiving-condiment/ | url-status = dead }}</ref><ref name=uw/> Cranberry juice is usually sweetened or blended with other fruit juices to reduce its natural tartness. At four teaspoons of sugar per 100 grams (one teaspoon per ounce), cranberry juice cocktail is more highly sweetened than even soda drinks that have been linked to obesity.<ref>{{Cite web |last=Calvan |first=Bobby Caina |title=Cranberry industry seeks to avoid school ban - The Boston Globe |url=https://www.bostonglobe.com/news/nation/2012/06/24/under-siege-war-against-sugary-drinks-cranberry-industry-hopes-battle-back/4Ki1sEpAMI4cms9ZdgS9CK/story.html |access-date=23 November 2023 |website=BostonGlobe.com |language=en-US}}</ref>

Usually cranberries as fruit are cooked into a [[compote]] or [[jelly (fruit preserves)|jelly]], known as [[cranberry sauce]]. Such preparations are traditionally served with roast [[Turkey meat|turkey]], as a staple of Thanksgiving (both [[Thanksgiving (Canada)|in Canada]] and [[Thanksgiving (United States)|in the United States]]) as well as English dinners. The berry is also used in baking ([[muffin]]s, [[scones]], cakes and [[breads]]). In baking it is often combined with orange or [[orange zest]]. Less commonly, cranberries are used to add tartness to savory dishes such as soups and stews.<ref name="zeldes" />

Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing.<ref name="uw">{{cite web|url=http://researchguides.library.wisc.edu/content.php?pid=87646&sid=652165 |title=The American Cranberry-Basic Information on Cranberries |publisher=Library.wisc.edu |access-date=4 October 2010}}</ref>

There are several alcoholic cocktails, including the [[Cosmopolitan (cocktail)|cosmopolitan]], that include cranberry juice.

=== Urinary tract infections ===
A 2023 [[Cochrane (organisation)|Cochrane]] [[systematic review]] of 50 studies concluded there is evidence that consuming cranberry products (such as juice or capsules) is effective for reducing the risk of [[urinary tract infection]]s (UTIs) in women with recurrent UTIs, in children, and in people susceptible to UTIs following clinical interventions; there was little evidence of effect in elderly people, those with [[Urination#Disorders|urination disorders]] or pregnant women.<ref name="Cochrane2023">{{Cite journal |last1=Williams |first1=Gabrielle |last2=Stothart |first2=Christopher I. |last3=Hahn |first3=Deirdre |last4=Stephens |first4=Jacqueline H. |last5=Craig |first5=Jonathan C. |last6=Hodson |first6=Elisabeth M. |display-authors=3|date=10 November 2023 |title=Cranberries for preventing urinary tract infections |journal=The Cochrane Database of Systematic Reviews |volume=2023 |issue=11 |pages=CD001321 |doi=10.1002/14651858.CD001321.pub7 |issn=1469-493X |pmc=10636779 |pmid=37947276}}</ref>

When the quality of [[meta-analyses]] on the efficacy of consuming cranberry products for preventing or treating UTIs is examined with the weaker evidence that is available, large variation and uncertainty of effects are seen, resulting from inconsistencies of [[clinical research]] design and inadequate numbers of subjects.<ref name="liska">{{cite journal|pmc=4863270|year=2016|last1=Liska|first1=D. J.|title=Cranberries and Urinary Tract Infections: How Can the Same Evidence Lead to Conflicting Advice?|journal=Advances in Nutrition|volume=7|issue=3|pages=498–506|last2=Kern|first2=H. J.|last3=Maki|first3=K. C.|doi=10.3945/an.115.011197|pmid=27184277}}</ref> In 2014, the [[European Food Safety Authority]] reviewed the evidence for one brand of cranberry extract and concluded that a [[causality|cause and effect relationship]] had not been established between cranberry consumption and reduced risk of UTIs.<ref name="efsa">{{cite journal |author=EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) |title=Scientific Opinion on the substantiation of a health claim related to CranMax® and reduction of the risk of urinary tract infection by inhibiting the adhesion of certain bacteria in the urinary tract pursuant to Article 14 of Regulation (EC) No 1924/20061 |journal=EFSA Journal |date=May 2014 |volume=12 |issue=5 |id=3657 |doi=10.2903/j.efsa.2014.3657 |doi-access=free }}</ref>

A 2022 review of international [[urology]] guidelines on UTI found that most clinical organizations felt the evidence for use of cranberry products to inhibit UTIs was conflicting, unconvincing or weak.<ref name="kwok">{{cite journal|display-authors=3 |vauthors=Kwok M, McGeorge S, Mayer-Coverdale J, Graves B, Paterson DL, Harris PN, Esler R, Dowling C, Britton S, Roberts MJ |title=Guideline of guidelines: management of recurrent urinary tract infections in women (table 2) |journal=British Journal of Urology International |volume=130 Suppl 3 |issue=Suppl 3 |pages=11–22 |date=November 2022 |pmid=35579121 |pmc=9790742 |doi=10.1111/bju.15756 }}</ref>