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Cranberries

Cranberries are low, evergreen, creeping shrubs or vines up to 2 meters long and 5 to 20 centimeters in height. They can be found in acidic bogs in cool regions of the northern hemisphere. The fruit of these vines is a berry. It is larger than the leaves of the plant. The initial color of the berries is white, but when it’s ripe the color changes into red. The taste of cranberries is acid.

Cranberries are connected with holiday feasts. People believed that this connection occurred due to the fact that Native Americans- Indians used cranberries not only for food, but also for medicine and for making dyes for clothing and blankets. American Indians believed that cranberries had healing properties and they were completely right. It’s true that compounds in cranberries have antibiotic effect.

The content of this “super food” is antioxidant and highly nutrient.  Antioxidants optimize health by helping to combat the free radicals that can damage cellular structures as well as DNA. And besides all these health benefits just imagine that half a cup of cranberries contains only 25 calories! Cranberries are rich in vitamin C, E, K and fiber, manganese and a large array of phytonutrient.

It is recommended to use raw cranberries, because they provide you with the greatest benefits from their vast array of nutrients, and may also offer the benefit of digestion-aiding enzymes. But as fresh cranberries are hard and bitter, about 95% of cranberries are processed and used to make cranberry juice and sauce. Benefits of cranberry juice are amazing!

Here is the list of cranberry juice benefits:

  • lowered risk ofurinary tract infections;
  • prevention from certain types ofcancer;
  • improved immune function;
  • decreased blood pressure;
  • anti-inflammatory benefits;
  • prevention from kidney stone formation;
  • antioxidant protection;
  • it strengthens bones and teeth;
  • it cures colds;
  • anti-aging benefits.

Cranberry juice  contains 87.13 g water per 100 g. It provides you with energy, protein and carbohydrates!

We would like to suggest you some fresh cranberry recipes:

CRANBERRY COBBLER

Ingredients:

  • 6 tablespoons unsalted butter, melted and some more for pan;
  • 1 1/4 cups cranberries;
  • 3/4 cup plus 2 tablespoons sugar, divided;
  • 1 cup all-purpose flour (spooned and leveled);
  • 1 1/4 teaspoons baking powder;
  • 1/2 teaspoon fine salt;
  • 1/2 cup whole milk;
  • 1 banana or 1/4 cup applesauce.

Directions:

  • Preheat oven to 350 degrees. Butter a 10-inch cast-iron skillet. Stir together cranberries and 2 tablespoons sugar. In a large bowl, whisk together flour, baking powder, salt, and remaining 3/4 cup sugar. In a small bowl, whisk together milk and banana or applesauce, then whisk in butter. Whisk milk mixture into flour mixture until combined.
  • Pour batter into skillet and scatter cranberries on top. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool 15 minutes before serving (or let sit at room temperature, up to 8 hours).

CRANBERRY SAUSE RECIPE

Ingredients:

  • 1 cup of sugar;
  • 1 cup of water;
  • 340 grams of fresh cranberries, rinsed and drained.

Directions:

  • Bring the water and sugar to a boil in a medium-sized saucepan.
  • Add the cranberries and return to a boil.
  • Reduce the heat. Boil gently for 10 minutes, stirring occasionally.
  • Cover and cool to room temperature.
  • Refrigerate until you’re ready to serve.

We hope you will like these simple fresh cranberry recipes! Enjoy!

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