One constant at Thanksgiving dinner is a side of cranberries. Cranberries are a tangy treat that have been around for years. Native Americans used cranberries for food, dyes, and medicine. Centuries before we ate cranberries at our Thanksgiving dinners, Native Americans were eating them fresh, ground, and baked into bread.
10.8 billion cranberries are consumed each holiday season. So what is it about these tiny berries that has made them such a treat for so many years?
Besides great taste, cranberries are also very nutritious. Cranberries are an excellent source of Vitamin C and antioxidants. Cranberries play a major role in the prevention of urinary tract infections. In addition, cranberries protect against some cancers, heart disease, and gum disease.
Go ahead and enjoy cranberry sauce, cranberry chutney, oatmeal cranberry cookies, and cranberry pie this holiday season. Because this is one little red berry with big benefits.
For a great cranberry sauce this Thanksgiving and Christmas, follow this easy recipe:
Fresh Cranberry Sauce
Combine 1 cup water and 1 cup sugar in a medium saucepan.
Bring to boil and add 1 12-ounce package of fresh or frozen cranberries, return to boil.
Reduce heat and let gently boil for about 10 minutes, stirring occasionally.
Cover. Cool completely at room temperature then refrigerate until serving time.