Availability: October through December for fresh – Year round for frozen
Facts: One of three fruits native to North America. Cranberries have also been called “bounce-berries”, because ripe ones bounce. Early in their history they were also called crane-berries because their pale pink blossoms look like the head and bill of a Sandhill crane that are often seen frequenting the cranberry bogs.
Serving Size = 1/2 cup as sauce, 10 oz glass juice, 1 cup as whole berries, 1 oz dried
Selection: Choose fresh, plump cranberries, deep red in color, and quite firm to the touch.
Storage: Fresh cranberries can be stored in the refrigerator for several months. Before storing, discard any soft, discolored, pitted or shriveled fruits. Frozen, cranberries may be kept for several years. To freeze, spread fresh cranberries out on a cookie sheet and place in the freezer. In a couple of hours, the fully frozen berries will be ready to transfer to a freezer bag.
Nutrition Benefits: Low cholesterol, fat free cranberries have moderate levels of vitamin C, dietary fiber and the essential dietary mineral, manganese, as well as a balanced profile of other essential micronutrients
Phytochemicals: flavonoids, cyanidin, peonidin, and quercetin
ORAC Score: 9,584