This relative of the blueberry is at its peak from October-December but they freeze very well. Just throw the whole bag in the freezer, and enjoy them year round – they will actually keep until the next fall!
Health BenefitsAntioxidants: In study after study, cranberries are coming out at or near the top of the antioxidant heap. They are particularly rich in polyphenols, and have a lot of other helpful phytochemicals as well. These chemicals probably explain some of the studies showing cranberries' health benefits, including:
- Prevention and treatment of urinary tract infections (tehy are antibacterial and also keep bacteria from “sticking” to the inside of the bladder and ureters).
- Similar effects in the GI tract – help prevent bacteria from causing food-borne illness.
- Similar effects in the mouth – may help prevent tooth decay by discouraging bacteria and preventing them from “sticking”.
- Prevention of the oxidation of LDL cholesterol, which may help prevent atherosclerosis.
- Improves blood vessel function in people with atherosclerosis.
- Some studies show that cranberries can either raise HDL cholesterol or lower LDL cholesterol.
- Cranberries may also have anti-cancer properties.
SelectionAvoid bags that have a lot of soft or brown berries. The best cranberries bounce (in fact, cranberries used to be called “bounceberries”).
Storage:Keep cranberries cool. They will keep for weeks to months in the refrigerator, and at least a year in the freezer. (They will be softer than fresh upon thawing, but they are fine in any cooked dish.)
Cooking and Serving Suggestions
- Cranberries add a zip to dishes like other sour or acid foods – trying using them in a similar way to lemon, or in a vinaigrette.
- It takes no more than 10 minutes to make cranberry sauce, and it can eaten on cottage cheese, yogurt, or ricotta cheese for breakfast or a snack. (To make it even healthier, put some flax seed meal on top.) It’s also good with cheeses and nuts.
- Put sugar-free dried cranberries in trail mix and on salads.
- The sweet/tart combination of cranberries goes well with spicy flavors as well. Try including horseradish, jalapeno chiles, or other “hot” spices in your cranberry sauce or chutney.
- Cranberries are good in meat dishes, especially chicken and pork.
- And, of course, don't forget the more traditional uses, such as in nut breads and muffins.
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