Preparation, Uses, & Tips
Because these berries have a very tart taste, few people eat them in their fresh, raw state. Cranberries are a good addition to nut breads, and pair well with wild rice and whole grains. They combine well with other fall fruits such as apples and pears, and their red color and lively taste can brighten up roast poultry and otherwise ordinary dishes.
Commercial cranberry juice is usually sweetened. To make your own, cover the cranberries with water and simmer, keeping the lid on the pot, for 40 minutes. Puree and sweeten to taste with your choice of sweetener.
To make your own whole cranberry sauce, you need 3 cups (95g) of cranberries, 1 1/2 cups (480g) of sugar, and 3/4 cup (168.7ml) of water. Simmer cranberries and water together. While simmering, mash with potato masher. Add sugar; simmer for 10 more minutes, stirring occasionally. Put into container and refrigerate. Makes about 2 cups (470ml) of sauce.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.