Vaccinium macrocarpon - Cranberries - are native to North America and the native peoples used them for food, medicine and in ceremonies. The plant is related to Rhododendrons and Blueberries, and is a low growing, perennial plant. Cranberries are harvest in September and October, either by the wet or dry method depending on how the fruit is to be used.
A good healthy food choice, cranberries are packed full of antioxidants and other natural compounds. One cup of fresh of this delicious fruit contains 44 calories, 0.37g protein, 11.59g carbohydrates, 4.4g fiber, 3.84g sugar, 0.12g total fat and has 0g cholesterol. They are also a wonderful source of calcium, magnesium, phosphorus, potassium, vitamins A, C, E & K, beta carotene and lutein.
Most of us enjoy cranberries either as a sauce or jellied at Thanksgiving Dinner or during the Holiday Season, or maybe as a refreshing drink during the hot summer months. But why not try putting some of these tart treats in your Banana Nut Bread as a tasty change. Or add some dried cranberries to your morning cereal. Purchase fresh cranberries now to enjoy later; they can be kept in the refrigerator for two weeks or stored in the freezer up to one year when packaged in freezer resealable bags.
To learn more about cranberries, click on
http://nutrition.about.com/od/fruitsandvegetables/p/cranberries.htm or go to
www.CranberryIntitute.org.
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