Tue 23, Apr 2013
The Versatile Cranberry
Cranberries are one of the most popular Thanksgiving and holiday foods. Cooked cranberries can add beautiful color and a tangy flavor your festive holiday meals.
Try including them in your favorite hot cereal, cooked rice or grain, stuffing, muffins, bread or stuffed winter squash. The cranberry also can be made into a delicious smoothie, with soy milk or low fat milk.
But did you know this colorful fruit also has numerous health benefits?
Some studies confirm that cranberries can prevent urinary iract infections. The NCCAM, National Institute of Diabetes and Digestive and Kidney diseases, are funding more studies to understand the role of the cranberry in preventing UTI and dental plaque.
Cranberries also have antioxidant and anitcaner properties. Cranberries are great additions to a variety of special diets; diabetic, low sodium, weight loss, cardiac and high fiber. The versatile cranberry contains a mere 60 calories per cup, 7 grams of fiber and no sodium or fat. One serving of cranberries meet 40% of your daily needs for vitamin C.
Frozen cranberries will retain their nutritional value for many months. I suggest stocking up on fresh cranberries this holiday season, and freezing cranberries to use during spring and summer months, when availability of cranberries are scarce. Try sweetening with small amounts of maple syrup, honey, frozen orange juice concentrate, apple cider and brown sugar. If you are trying to cut down on calories, try sweetening the cranberry with brown sugar Splenda or your favorite sugar-free sweetner.
Try this delicious fall recipe for cranberry, apple stuffed acorn squash!
Carol And Denise