The discovery of heath benefits from this tiny and tart fruit has brought the cranberry from the Thanksgiving dinner table to the weeknight dinner table and beyond. Fresh cranberries are inexpensive, promote kidney and cardiovascular health and have a tart and tangy flavor that works well in baked goods, side dishes and sauces.
How to Buy Fresh Cranberries
October through December is when you will find fresh cranberries in abundance at the supermarkets. The red berries usually are sold pre-packaged in a 12 ounce plastic bag found in the produce section of your local grocery store. Look for bagged (or loose) berries that are firm and deep red.
Preparing and Storing
Before using cranberries in any recipe, rinse berries by pouring them into a bowl of cold water. Ripe berries sink and unripe berries will float to the top. Discard any berries which float, drain remaining berries, pat dry and they’re ready to use.
Store fresh cranberries in the original package in the refrigerator for use within a week. Freeze berries (in original bag) for up to one year. No need to defrost before using, just remove berries from bag and pat dry with a paper towel.
Health Benefits of Cranberries
The ruby red berries are packed with vitamin C and antioxidants which promotes urinary tract health, boosts immune system, reduces risk of heart diseases by keeping inflammation at bay and aids in digestion by balancing stomach bacteria.
Recipes and Serving Ideas
Cranberry chutney a simple recipe to make and the finished product works well as a condiment for poultry or as a spread-able hors d’oeuvre to serve with crackers and cheese. To make, heat one tablespoon of olive oil in a sauce pan over low heat. Add two teaspoons of fresh minced ginger and two minced garlic cloves, cook three minutes until softened. Add two cups of fresh cranberries, ten tablespoons of sugar, one-half cup of orange juice and one tablespoon of apple cider vinegar. Cook about eight minutes until all the berries have burst and the chutney has thickened to desired consistency. Stir in coarse salt and pepper to taste.
A little cranberry dessert sauce can elevate a plain store-bought pound cake to an elegant dessert level. Melt one tablespoon of butter in a sauce pan over medium heat. Peel and chop one apple and add to butter along with a pinch of nutmeg and cook until apple begins to soften. Add one cup of fresh cranberries, one cup apple cider (not vinegar) and one-half cup sugar and bring mixture to a boil. Reduce heat and simmer until apples are tender and sauce is thick (about 15 minutes). Remove pan from heat and stir in one tablespoon of butter, pour mixture into blender and purée until smooth. Spoon cranberry dessert sauce over pound cake, angel food cake or ice cream.
Sources:
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