On Food and Cooking

other is their very high content of phenolic
compounds (up to 200 milligrams per 100
grams), some of which are antimicrobial and
probably protect the fruit in its damp habitat.
Many of these phenolic materials are also
useful to us, some as antioxidants and others
as antimicrobials. One example is benzoic
acid, now a common preservative in prepared
foods. A particular pigment precursor in
cranberries (also found in blueberries)
prevents bacteria from adhering to various
tissues in the human body, and so helps
prevent urinary tract infections.
The spicy aroma of cranberries is created
by a combination of terpenes and spicy
phenolic derivatives (cinnamates, benzoates,
vanillin, almondy benzaldehyde). Some of its
phenolic compounds contribute a notable
astringency. Cranberries are rich in pectin,
which is why a barely cooked puree thickens
immediately into a sauce; it’s also why
cranberries macerated in alcohol may cause