During the holiday season, many special foods come to mind, and one in particular is — the colorful cranberry. Nutritionally, cranberries are a good source of vitamin C and fiber. But the real nutritional story has to do with its powerful phytochemicals. This fruit’s deep red pigment gives the cranberry its rich color and contains important nutrients that may play a role in preventing heart disease, cancer and age related mental decline. And if that isn’t enough, cranberries also contain unique compounds that inhibit bacteria from causing bladder infections, and in the same way, can protect us from stomach ulcers.
Good, ripe cranberries will bounce. They should be shiny and plump and range in color from bright light red to dark red.
Store fresh cranberries in a tightly-sealed plastic bag in the refrigerator for up to two months. Cooked cranberries can last up to one month in a covered container in the refrigerator. Washed cranberries may be frozen for up to one year in airtight bags.
|Cranberry Blueberry Sauce|
|(This is a wonderful, lower calorie, cranberry sauce that goes well as a side dish or as a topping for poultry or pork roast.)|
|Nutrition Information per serving:
Calories 96, Carbohydrate 24 gms