 (Oct - Mar) A North American native, the cranberry grows in a mat-forming, evergreen shrub in moist woodlands and bogs. It is a blueberry relative and is small, dry, and intensely sour.
Health Benefits: The tannin, a chemical compound called proanthocyanidins, in cranberries increases urine acidity and inhibits bacteria (especially E. coli) from adhering to the bladder and urinary tract. This helps prevent and treats urinary infections; cranberry consumption also reduces some types of kidney stones. Because cranberries contain oxalic acid, they bind calcium and are best used in moderation, especially by individuals at risk of osteoporosis.
Use: While cranberries are primarily associated with Thanksgiving relish, they are also delicious and colorful in cakes, muffins, jellies, and juice. Native Americans pounded them with jerked venison and nuts or fat to make pemmican.
Buying: While cranberries juice is usually sweetened; if using this beverage medicinally, consider favoring a cranberry supplement or making your own concentrate. To make your own, simmer the cranberries, covered, in water to cover for 40 minutes.
Puree and sweeten to taste with a quality sweetener. Cranberries will keep up to two months refrigerated. They are at their peak in November. Dried cranberries make a colorful and tangy raisin substitute.
from Rebecca Wood's The New Whole Foods Encyclopedia |
