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Cranberries evoke memories of Thanksgiving. That juicy stuffed turkey is surely served with delicious cranberry sauce. We’ve probably heard that cranberries prevent urinary tract infections. It appears that they can help some women. But it isn’t really a treatment. Now, cancer research discovered that cranberries can fight cancer. So why not consume cranberries not only on thanksgiving but the whole year through?

These bright red gems are native to North America. Cranberries grow just above water. In earlier times, whalers and mariners carried cranberries on their ships. These small ruby berries are chockfull of vitamin C which prevent scurvy. Plus they are a rich source of fiber.

Nutrients and Phytochemicals

We know that cranberries apart from preventing scurvy are loaded with healthful nutrients and phytochemicals. They’re very high in antioxidants which are mostly derived from its phytochemicals. They’re brimming with flavonoids, including anthocyanins, proanthocyanidins and flavonols; ursolic acid, benzoic acid and hydroxycinnamic acid. You can say that this tiny red fruit is indeed a powerful berry!

Cancer Research

And here’s the scoop from cancer research. Their phytochemicals control cancer angiogenesis and cancer inflammation! Prostate and breast cancer were found to be affected by this little red fruits.

How to Use them

Cranberries’ healthful nutrients and phytochemicals with their rich color and flavor make them a great addition to any meal, not just at Thanksgiving. So let’s add this functional berry in any way we can.Cranberries are easily available and plentiful here at the Northern hemisphere.

We can add dried cranberries to our cereals, oatmeal or plain yogurt. Or balance its tartness by mixing it with other fruits such as oranges, apples and pears for a delightful salsa.

We can experiment by combining them with whole grains such as brown rice, bulgar, barley and quinoa or as a whole-wheat stuffing. Try it fresh or dried to give color and flavor to a green or carrot salad. Or we can enjoy flavor contrasts by sprinkling dried cranberries to vegetables like Brussell’s sprouts or combine it with apples and red cabbage over pork.

We can add fresh, unthawed frozen or dried cranberries to waffles, pancakes, muffins and quick breads that can satisfy the appetite of kids and kids at heart.

We can also mix dried cranberries with nuts and other dried fruit. And why not add cranberries to baked apples or apple crisp. The possibilities are endless!

Here’s a recipe that everyone will love Cranberry sweet potato bread.
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Ingredients:

• 2 large eggs
• ½ cup brown sugar, firmly packed
• 1/3 cup extra virgin olive oil
• 1 cup mashed sweet potatoes, freshly baked
• 1 tsp vanilla extract
• ½ orange ( peeled and diced)
• 1 ½ cup whole-wheat flour
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ¼ tsp sea salt
• 1 tsp baking soda
• 1 cup chopped dried unsweetened cranberries

Baking Instructions:

• Preheat oven to 350 degrees.
• Lightly coat a standard loaf pan (8×4 or 9×5-inch) with olive oil and set aside.
• In a medium bowl, whisk eggs, sugar, virgin olive oil, sweet potatoes and vanilla extract until well combined.
• In a large bowl, sift together flour, the spices, salt and baking soda.
• Make a well in the center of the dry mixture and add the wet sweet potato mixture. Mix until just moistened. Don’t over-mix or beat batter until smooth. Gently stir in cranberries.
• Bake 45 to 50 minutes, or until tester comes out clean.
• Remove bread from oven and allow to cool 10 minutes on rack.
• Remove from pan and set back on rack to completely cool.
• Seal bread tightly in plastic wrap, then foil. Tightly wrapped in both, it can be refrigerated up to a week or frozen up to a month.

This makes 16 nutritious delicious servings. Grab one!