When most people think of cranberry they think of helping UTI’s (urinary tract infections). This is one of the benefits that the proanthocyanidins (PACs) in cranberries help to fight off bacteria in the urinary tract, as well as the digestive tract. There are also anthocyanins that are a powerful antioxidant in cranberries that give them their beautiful color as well as help with inflammation, digestive tract issues, protecting the cardiovascular system, fighting cancer, immune support, and reducing all free radicals in the body.
How to Choose and Keep
Fresh cranberries are harvested only between Labor Day and Halloween. It is best to eat fresh in the fall to winter time. Choose cranberries that are plump and rich in color. The firmness of the cranberry is how you can tell it is the best to choose. You can store cranberries in the fridge for about 20 days. You can freeze for years! Once you thaw you need to use immediately. Dried cranberries are found everywhere! Please check the sugar content of them and find the one with the least amount of grams of sugar.
The best way to clean is to rinse under cool water in a strainer. If you are thawing, drain before you use.
Vitamin C, Fiber, Manganese, Vitamin K, and Vitamin E
1. Fall/Winter is the best time to go choose fresh cranberries. Go find some fresh ones and make a fruit salad with oranges, apples, pineapple or pears and add a little maple syrup or agave nectar.
2. Cranberries are delicious in water. Place a few fresh ones in a jug of water or some sparkling water for a refreshing drink.
3. Have some dried cranberries handy to always toss into your oatmeal, salads, or mix in with mashed sweet potatoes or winter squash.