Holiday Survival and Beyond: Play with Cranberries

 

Thanksgiving is perhaps the only time of year many families eat fresh cranberries. The cranberry growers estimate that 20% of their crop is eaten at the Thanksgiving holiday.

Cranberries are high in fiber and vitamin C and contain just 25 calories per 1/2 cup of fresh berries. They are also low in sodium and a source of vitamins A & B, calcium, phosphorus, and iron. Packed full of antioxidants and other natural compounds, cranberries promote the prevention of urinary tract infections, gum disease and stomach ulcers. With all this great nutrition, shouldn’t we stop relegating them to just November?

Fresh whole cranberries are available in markets now, but won’t be there for long: the season is September through January. These berries will keep in the refrigerator for one month. Buy a few extra bags now and throw them directly in the freezer so that you’ll have berries all year long. Fresh cranberries should be washed and sorted just before use. When sorting, white berries are safe to eat; they just haven't developed their full color. Discard any bruised berries.

If you’re looking for a new way to serve cranberries, try our Cranberry Apple Baked Yams. The recipe combines several Thanksgiving flavors all in one!

By Cheryle Syracuse, MS 

Looking for more great Thanksgiving recipes that are both healthful and delicious? Well, look no further, because we have you covered!

If you're feeling stressed about the holidays or simply aren't sure how to manage all the festivities while eating right and exercising, then we've got just what you need! Check out our holiday survival resources, including a few of our favorites below...

 

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