The cranberry, a tart, dark-red fruit native to North America, most commonly makes its appearance around the holidays in sauces, cookies and cakes.
However, this little berry, which is so sour that it can't be eaten raw, also tastes delicious in cranberry juice and punch, in savory marinades — and when dried and sweetened, used to top salads and sweets. One cup of whole fresh cranberries are an excellent source of the antioxidant Vitamin C and a good source of fiber. Unsweetened cranberry juice provides a good source of Vitamins E and K and an excellent source of antioxidant Vitamin C per one-third-cup serving.
Fresh cranberries are seasonal and, depending on the weather, available for a short time between late September through December.
Cranberry serving tips
- Add dried cranberries to a Romaine or Caesar chicken salad for an unexpected touch of sweetness.
- Serve leftover turkey or chicken in sandwiches with a dollop of cranberry sauce on top. Your sandwiches will taste just like Thanksgiving dinner, without the hours of prep time!
- Top low-fat vanilla ice cream with cranberry sauce and light whipped cream for a new twist on the classic sundae.
Recipes
