Cranberries! Not just for Sauce
Sometimes, I have the most random thoughts while grocery shopping. The most recent? – Why can I only get fresh cranberries around Thanksgiving and Christmas, but I can get cranberry juice year-round? Don’t worry, I don’t usually lose sleep over these thoughts.
But of course, I wanted to know more about the cranberry. If you already love this tart little fruit, you are in luck – these lovely red berries are packed full of antioxidants including vitamins C, K and E, manganese and a wide range of phytonutrients. Cranberries also provide a convenient little package of fiber. The blend and balance of these nutrients work together to support our bodies digestive, urinary and cardiovascular health.
They can also help to prevent gum disease! The Proanthocyanidins (PACs) prevent bacteria from binding to teeth. Who knew! PACs are antioxidants, shown to be about 20 times higher than Vitamin C. Not a fan of the cranberry? – Blueberries, grapes, pecans and pistachios also contain PACs, among a few other fruits and nuts.
Before you fill your cabinets with cans of cranberry sauce, try this recipe for a fresh alternative:
1/2 cup of orange juice
12 oz bag of cranberries
2 T maple syrup
1/4 t cinnamon
Slice the cranberries in half. Combine all ingredients in a pan over medium heat and cook for about 15 minutes or to your liking. Finish with a squeeze of lemon or lime juice. This may still be a bit tart, so adjust sweetener to your liking.