H ealthy Table
Standing in the Middle of a Cranberry Bog
By Maggie Reinhold
ranberry bogs and New Jersey just go together. I grew up in South
Jersey with a cranberry bog in my back yard! These bogs of “red
berries” provided a year-round food source and/or entertainment for my
family. During the spring and summer we’d explore the bogs, and then
we’d harvest the cranberries in the fall. Finally, the freezing temps
of winter turned our “food bogs” into a giant, frozen ice hockey
Middle Tennessee has “pick-your-own” blueberry
farms. Additionally, you can readily find both
cranberries and blueberries at local farmers’ markets
and grocery stores across the state...
Along with cranberries, blueberries are also a special part of New
Jersey food culture. Hammonton, New Jersey is the blueberry capital of
the world. Come to New Jersey and you’ll find farm-fresh local
blueberries used in several different dessert dishes from Danish
pastries, pies and donuts to soft-serve blueberry ice
cream. Cranberries and blueberries may be native to New Jersey, but
they are also found right here in Tennessee. Middle Tennessee has
“pick-your-own” blueberry farms. Additionally, you can readily find
both cranberries and blueberries at local farmers’ markets and grocery
stores across the state.
Research from the U.S. Department of Agriculture identifies
cranberries and blueberries as vitamin-rich power foods that are high
in antioxidants. Additionally, both fruits have a variety of health
benefits, which include cancer prevention, improved immune function
and decreased blood pressure.
Cranberries and blueberries can be used to prepare lots of delicious
dishes but a personal favorite is cranberry-blueberry crisp. This
recipe is a tasty, healthier dessert alternative to the traditional
high-sugar, high-fat version. Enjoy!
(Editor's Note: I make a variation of this during the holidays using cranberries and apples.)
Gluten-free vegan cranberry blueberry crisp
Author: The Pretty Bee
· 3 tablespoons granulated sugar
· 7 tablespoons vegan buttery spread, cut into small cubes
· ½ cup gluten-free flour blend (e.g. Bob’s Red Mill Biscuit and Baking Mix)
· 1 cup rolled oats
1. Preheat oven to 375 degrees. Rinse and drain the cranberries and blueberries and place them in a square baking dish. Sprinkle with the granulated sugar.
2. In a large bowl, combine the oats, gluten-free flour blend, cinnamon and brown sugar.
3. Add the vegan buttery spread, and mix together using a pastry cutter until it resembles a crumb topping.
4. Spread the crumb topping over the berries and bake at 375 degrees for about 35 minutes or until the berries are bubbly and the crumb topping is lightly browned.
Each serving contains 194 calories, 9 grams of total fat, 3 grams of saturated fat, 97 milligrams of sodium, 20 grams of sugar, 2 grams of dietary fiber.
1. Neto CC. Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases. Mol Nutr Food Res. 2007;51(6):652-664.
2. United States Department of Agriculture. National Nutrient Database for Standard Reference, Release 26. < https//ndb.nal.usda.gov .> Accessed February 17, 2016.
3. Rodriguez-Mateos, A. Cranberry Health Research Conference. Madison, WI. October 12, 2015.