History- Cranberries are a
firm, round fruit about a half inch in diameter. While the color of
their outer skin can be white, pink, dark red or even purple, their
inner flesh is generally whitish in color and is very tart. Cranberries
are most often sweetened and made
into juice or added to muffins, breads, and cakes. They are often
associated with Thanksgiving dinner when they appear on millions of
holiday tables in many forms, including sauces, pies, and topping side
dishes.
Health Benefits- One of the most popular uses of cranberries, to treat urinary tract infections, has been used for centuries. Researchers indicate that cranberries contain proanthocyanidins, which inhibit bacteria from adhering to the urinary tract, thereby protecting against infection. Cranberries are also rich in vitamin C, which supports immune system function, helps lower cholesterol, and protects against heart disease. The antioxidant power of vitamin C prevents the oxidation of cholesterol. When cholesterol oxidizes, it becomes sticky and can stick to the artery walls where it forms plaque. Cranberries also contain fiber and a variety of antioxidants that may play a role in preventing heart disease and cancer.
Preparation- A thorough rinsing is recommended for fresh, whole cranberries. They may be ripened and eaten as they are, although most choose to cook cranberries as part of a sauce or chutney. They are excellent when incorporated into baked bread or muffins, and the dried version, “Craisins” which is becoming widely available, makes a wonderful addition to salads, side dishes, roasted meats, or just about anything you can envision.
Recipes
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Cranberries