Cranberries are a versatile and easy-to-use fruit with year-round appeal for a variety of meals. You can find dried and frozen cranberries, along with cranberry juice and sauce year-round.
Cranberries offer big health benefits in a little package, offering unique polyphenols not commonly found in other fruits. A serving of fresh cranberries is a good source of vitamin C and fiber; provides antioxidant polyphenols; and contains almost zero mg of sodium. Cranberries have been shown to reduce the risk and prevent against urinary tract infections due to their anti-bacterial properties. Studies show that people who consume 100% cranberry juice daily were able to prevent recurrence of UTI’s.
Cranberries are easy and convenient to use in any form, making them a perfect fit for sweet and savory meals and recipes.
- Cranberries for breakfast: Add frozen cranberries to smoothies or top yogurt, oatmeal or cereal with dried cranberries. Spread cranberry sauce on top of pancakes or waffles for a fruity alternative to butter or syrup. Bake fresh or frozen cranberries into muffins and breads.
- Cranberries as a side: Add frozen cranberries to sauces, relishes, chutneys or applesauce.
- Cranberries for dessert: Bake fresh, frozen or dried cranberries into cakes or cookies. Use fresh or frozen cranberries on their own or paired with apples or pears in a fruit tart.
**I know I am adding cranberry sauce to the Christmas Menu this year to make sure all my holiday guests get an extra dose of Vitamin C, the more super foods present at the table, the better!
- a common misconception is that cranberries are grown in water! Cranberries are grown on dry beds but water is used during harvest to float the fruit for easier collection and during the winter months to protect the plants from freezing.