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Cranberries
Nutrition

Also called bounceberries and craneberries, cranberries are a good source of vitamin C, and they contain substances called proanthocyanidins. Research suggests that these substances promote urinary tract health by preventing bacteria from sticking to the urinary tract. 

Cranberries

Selecting

Cranberries grow on low trailing vines in bogs. Today, most cranberries harvested in the U.S. are from Massachusetts, Wisconsin, Washington, and Oregon.

Choose cranberries that are shiny and plump. The color should range from light rosy red to deep scarlet. Avoid berries that are shriveled, soft, or have brown spots. Tightly wrapped cranberries can be refrigerated for up two months. Discard any soft berries if you plan to store them for more than a few days.

Storing and Preserving

Toss bagged cranberries in the freezer and use within a year. Washing them before freezing will cause them to spoil.

Preparing

Because cranberries are so tart, they require generous amounts of sugar when cooking. Most cranberry sauce recipes call for 1 cup sugar per 12-ounce bag of cranberries.

Recipes

Cranberry Sauce
  • 1 package (12 ounces) fresh cranberries
  • 1 cup water
  • ¾ cup sugar
  • ¾ cup fresh blueberries
  • 3 tablespoons raspberry liqueur (such as Chambord)
Wash and pick over cranberries. Place in a medium saucepan with water and sugar. Bring to a boil, reduce heat to medium-low, stir and simmer until cranberries burst and sauce thickens; about 10 minutes. Remove from heat. Slightly mash cranberries with the back of a spoon, breaking skins. Stir in blueberries. Allow to cool 15 minutes and add liqueur.

cranberries label
Cranberries Label




Sources:

Darlene Zimmerman, MS, RD, Henry Ford Health System, Michigan

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Berries
Berries






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