Cranberries - The Health Benefits of a Super Thanksgiving Food

The Thanksgiving Holiday meal has a secret power food-cranberries! This native grown fruit is loaded with photochemicals which health professionals believe can lessen the risks of a chronic disease. The phytonutrients, mainly antioxidants derived from plant compounds, are shown to be beneficial to human health. Cranberries are loaded with antioxidants which have been shown in medical studies to benefit humans.

Cranberries have long been known as a folk remedy for bladder infections. The medical community now recognizes that the phytochemical properties in cranberries cause them to adhere to bacteria which are known to cause urinary tract infections.

Recent research has shown that cranberries not only are advantageous in protecting against bladder infections but also can help to stave off cancer, cavities, and heart disease according to the Cranberry Institute.

Making these healthful berries an essential component of your healthy diet is easy and tasty.

Here are a few tips regarding this healthy fruit:

Look for bright, plump cranberries; avoid soft or withered berries.
Peak season is September through December.
Fresh cranberries will keep in the refrigerator for 4-8 weeks.
You can freeze fresh cranberries for a year.
You can substitute frozen cranberries in most recipes calling for fresh.
Do not wash cranberries until ready for use, as moisture will cause quicker spoilage.
When a recipe says "cook until the cranberries pop," this means the berry's outer skin will expand until it bursts.

Cranberry Recipes:

Fruit and Turkey Salad with Cranberry Dressing

Ingredients:

2 cups cooked turkey, cubed
1 small head lettuce, torn into small pieces
1 large red apple, cored and cut into small pieces
1 orange peeled and segmented (or small can of mandarin oranges)
¼ cup dried cranberries
3 T walnuts, coarsely chopped
3 kiwi fruit, peeled and sliced

Dressing:
1 cup jellied cranberry sauce
1/4 cup frozen orange juice concentrate, thawed

Directions:

In a medium bowl, combine turkey, apple pieces, cranberries, orange and walnuts. In a small bowl, mix cranberry sauce and orange juice concentrate. Arrange lettuce leaves among four plates. Just before serving gently toss turkey mixture with dressing top each plate with one cup salad mixture. Garnish with kiwi slices.

Pumpkin and Cranberry Cookies
I
ngredients:

1/2 cup butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla
2/3 cup pumpkin
3/4 cup dried cranberries
OR
3/4 cup raisins
1 3/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/8 tsp. ground cloves

Directions:

Preheat oven to 375° F. Cream together the butter and sugar. Beat in the egg, pumpkin, and vanilla. Mix dry ingredients together. Add dry into wet ingredients and blend well. Stir in dried cranberries or raisins. Drop batter by rounded spoonfuls onto a greased cookie sheet and bake for 15 - 20 minutes, until golden brown. Makes 2 dozen cookies.

Classic Cranberry Sauce

Ingredients:

3/4 cup water
1/2 cup sugar
1 tablespoon orange juice,
1 teaspoon orange zest
2 1/2 cups fresh cranberries
Optional: 1 tablespoon of brandy

Directions:

Put the water, sugar orange juice and zest in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop. Remove from heat and stir in the brandy. Chill until serving time.

Some interesting facts about cranberries:

Native Americans crushed cranberries and added tit to deer meat and made pemmican-which stored for long periods of time and was an excellent food source.

Native Americans used the cranberries as a dye for clothing, rugs, and blankets.

Some cranberry vines on Cape Cod are over 150 years old.

Did you know that there are 440 cranberries in one pound and 4,400 cranberries in one gallon of juice?

Americans consume some 400 million pounds of cranberries each year. About 80 million pounds are eaten during Thanksgiving week.

Good, ripe cranberries will bounce, which is why they are nicknamed "bounceberries." They should be shiny and plump and range in color from bright light red to dark red.