Cranberries are a popular superfood. People can consume them in the form of a sauce or a juice. They can also add them to stuffing, casseroles, or dessert. These highly nutritious berries are also a staple of Thanksgiving dinner.
Native to North America, cranberries are now produced on around 58,000 acres of farmland across the northern United States, Chile, and Canada.
Research has linked the nutrients in cranberries to a lower risk of urinary tract infection, the prevention of certain types of cancer, improved immune function, and decreased blood pressure. The PACs contained in cranberries may also benefit oral health by preventing bacteria from binding to the surface of teeth, according to researchers at the University of Rochester Medical Center in New York. Cranberries may also be beneficial in preventing gum disease.
Due to their very sharp and sour taste, cranberries are rarely eaten raw. In fact, they’re most often consumed as juice, which is normally sweetened and blended with other fruit juices.
Fresh cranberries are nearly 90% water, but the rest is mostly carbs and fiber.
One half cup of chopped cranberries contains:
0.25 grams (g) of protein
0.07 g of fat
6.6 g of carbohydrate, including 2.35 g of natural sugar
2 g of fiber
4.4 milligrams (mg) of calcium
0.12 mg of iron
3.3 mg of magnesium
6 mg of phosphorus
44 mg of potassium
1.1 mg of sodium
0.05 mg of zinc
7.7 mg of vitamin C
0.5 micrograms (mcg) of folate DFE
35 international units of vitamin A
0.72 mg of vitamin E
2.75 mcg of vitamin K
vitamin B-1 (thiamin)
vitamin B-2 (riboflavin)
vitamin B-3 (niacin)
Think you know Cranberries? Think again!
We’ve gathered up some of our favorite recipes below for new, delicious ways to incorporate fresh or frozen cranberries into your Charcuterie boards and holiday meals.
Love a little kick with your sweet and sour flavors?? We’ve got your solution with this Cranberry Salsa, which features fresh cranberries minced up with jalapeno into a healthy, fresh, vibrant dip. Contains about 56 kCal per serving.
By Martha Rose Shulman for NYT Cooking
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You’ll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt.
Spicy Red Pepper Cranberry Relish
By David Tanis for NYT Cooking
About 2 cups
A kicky condiment, usually made with cranberries, can offset the neutral (read: bland) yet rich nature of the Thanksgiving meal. This hot red-pepper cranberry relish with jalapeños and cayenne fits the bill. You can keep the seasoning somewhat tame, or ramp up the heat to taste. It will keep for 2 weeks or so; make it in advance, as soon as cranberries are available, and have it on hand in the fridge through the holiday season.
Slow Cooker Cranberry Sauce With Port and Orange
By Sarah DiGregorio for NYT Cooking
8 to 10 servings
3 to 3 1/2 hours
This classic, sweet and tangy cranberry sauce tastes complex but is quite easy to make. The slow cooker method saves in-demand stovetop space for other Thanksgiving dishes, and the sauce keeps well in the refrigerator for at least one week.
Easy Homemade Traditional Cranberry Sauce
Really missing the nostalgic flavors of grandma’s homemade cranberry sauce? Then this is for you: a delicious yet easy homemade cranberry sauce that will have the whole family thanking you for skipping the canned version!