Cranberry, Amazing Antioxidant
As a child, I was fascinated by the canned cranberry sauce my mother served at holiday meals. Released from the can, it retained the shape and the indentations of the can. It seemed so wondrous. I also thought cranberries were only sold for Thanksgiving and Christmas—in those cans.
Welcome to the adult, wider world of cranberries! We’re enjoying them fresh, dried or frozen in many recipes these days. They are still eaten the most at the holidays, but they are available year round and can be eaten at any meal or snack in any season. Here’s why the cranberry should be eaten more often:
- The cranberry is a super food. It contains vitamin C and fiber and above all, antioxidants. The cranberry actually has more antioxidants than any other fruit except blueberries. Think of it! Cranberries top strawberries, apples, and cherries in antioxidants.
- Ways you can enjoy cranberries—wonderful holiday relishes, quick breads, cookies, and muffins, sure, but keep them in mind whenever you are serving chicken or pork and want a sauce or a relish. They were fun from a can, but they are divine when fresh cranberries are served with anything!
Next time you’d like to make a recipe with fresh cranberries, Consider cranberry-sauce-with-red-wine-and-oranges. It can be served on pork or chicken, on top of ice cream an served with cakes. Speaking of cakes, try banana-cake-with-pineapple and add the homemade cranberry sauce to it. YUM YUM YUM!
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