Cranberries Recipe & Nutrition | ‘s Encyclopedia of Food

Cranberries are a perennial plant that grows throughout much of the Northern Hemisphere, and is native to North America. The fruit is the single part of the plant eaten and is eaten raw or cooked. It is commonly added to salads and used in juices, jellies, syrup, garnishes, and other dishes. Cranberries are also used as dried colorings and flavoring agents in foods, beverages, and liquor.

The cranberry is a tart berry that is edible when it is fresh. It is a native to North America and the United Kingdom where it is often grown and used as a food. The fruit has an acidic taste and is a natural source of vitamin C, calcium, and fiber. The earliest written reference to cranberries comes from Pliny the Elder in the 1st century CE.

For anyone deciding to cook cranberries into a dish, this is a must-read article. It was written by Edible Cranberries, a company that provides cranberry juice and snacks with cranberries. Their website also provides recipes for many different kinds of dishes that can be made with their product.

A Quick Look

Cranberries are the fruit of a plant that grows in cranberry bogs, which are wetlands. When ripe, cranberries are tiny, spherical, and a rich red hue. These edible berries have a little sweetness and a sour taste due to their high acidity. They’re high in fiber, contain a variety of vitamins and minerals, and are renowned for their anti-inflammatory and antioxidant qualities. Fresh cranberries may be baked with, blended into smoothies, turned into juice, jams, or jellies, or cooked in savory dishes. Cranberries are popular throughout the autumn and winter vacations.

Overview

Cranberries are an evergreen plant that thrives in acidic marshes in cold regions like Canada and the United States. Cranberries are cultivated for their tart red berries.

The blooms of the cranberry bushes are pollinated by bees. A spherical white berry develops from the blooms. When the fruit is fully ripe, it acquires a rich crimson color. These edible berries have a mild sweetness and a tart flavor that is made more palatable by the addition of sweetness.

Cranberries are available in a variety of forms, including jellies, jams, and canned cranberry sauce, as well as cranberry juice and dried cranberries. Whole cranberries, either fresh or frozen, are usually available throughout the autumn and winter. They are traditionally served with roast turkey at Thanksgiving and Christmas feasts in the United States and Canada.

Identification

Cranberries are spherical, approximately the size of a tiny marble or a big pea, and when fully ripe, acquire a rich red hue.

Fresh cranberries may be found in the refrigerated fresh produce section. Alternatively, look in the freezer area for frozen cranberry packs.

Nutritional Information

51 calories, 0.4 grams of protein, 13.4 grams of carbs, 5.1 grams of fiber, and 4.4 grams of sugar are included in one cup of raw cranberries.

While cranberries are naturally low in sugar when compared to other fruits, sugar is often added to balance out their acidic taste in preparations.

Manganese, vitamin C, vitamin K, vitamin E, and copper are all found in abundance in cranberries.

Cranberries, especially cranberry juice, are well-known for their ability to prevent or cure UTIs (UTIs). Cranberries are also known for their anti-inflammatory and antioxidant effects.

Cranberries may offer extra health advantages ranging from immune support to cancer prevention, according to some studies. Cranberries’ potential health benefits are still being researched.

Selection

Fresh cranberries, either fresh or frozen, are usually offered in a bag. Examine the berries within the box if you can see through it: they should be deep red and uniform in color (no white berries), and they should be solid, not mushy or rotten.

Check for an expiration date on the box, which also applies to canned or dried cranberry products.

When purchasing pre-made cranberry sauce, be in mind that the majority of types include high fructose corn syrup or comparable sweeteners. You may come across “gourmet” or “artisanal” versions with less sugar and/or natural sweeteners. However, buying whole cranberries and making your own cranberry sauce is the best way to know exactly what’s in it.

Cranberry juice is worth mentioning as well: cranberry ‘cocktails’ or ‘drinks’ include sugar and other components besides cranberries that you may want to avoid. Check the label to be sure you’re getting 100 percent juice if you want to consume cranberry juice for its health advantages.

Storage

Fresh cranberries should be kept refrigerated and used before their expiration date. If you want to preserve them for a longer period of time, put them in the freezer for approximately 3 months.

Dried cranberries should be kept in an airtight container, while canned cranberry goods should be kept in the pantry. Canned cranberries will keep in the fridge for 4-5 days once opened. Use them before the expiration date, as usual.

Preparation

Whole cranberries, either fresh or frozen, may be used in smoothies, as a topping for porridge, or blended into yogurt (along with a drizzle of maple syrup for sweetness if you like).

Cranberries are delicious in muffins, crisps, and cobblers, as well as pancakes and biscuits.

Cranberries go well with savory tastes, too: try cranberry compote over baked brie, dried cranberries in a wild rice salad, red wine cranberry sauce for beef, or cranberries roasted with turkey, chicken, or duck and served with winter vegetables.

Cranberry sauce is a traditional accompaniment to Thanksgiving and Christmas dinners. Many people prefer canned cranberry sauce, but this side dish is simple to make from scratch and very tasty when prepared with whole cranberries (homemade is better nutritionally, too).

Because cranberries respond well to both sweet and savory flavors, home cooks can add fresh herbs like rosemary or dried spices like star anise, as well as a squeeze of fresh orange juice, a dash of bourbon or rye whiskey, a drizzle of maple syrup, or a few slices of fresh ginger after mastering a basic recipe.

Pork Tenderloin with Chunky Cranberry Sauce Recipe

Cranberries

Thankfully, this isn’t your average canned cranberry sauce. You’ll never want to use the canned version again since it’s chunky, bright, flavorful, and aesthetically attractive.

Ingredients

     cranberries (fresh or frozen) in a sauce maple syrup (four cups) 1 cup freshly squeezed orange juice 1 cup raisins (about 3/4 cup) 1 cup peeled and cut into small pieces apple 1/2 orange, peeled, cut into small pieces 1 orange, zested 1/2 ginger 1 lemon, zested 1 tsp additional orange/lemon zest as a finishing touch Extra virgin olive oil for pork 2 to 3 tablespoons pork tenderloins 1-2 tsp. cracked pepper

Directions

Time to Prepare: 10 minutes Time to prepare: 40 minutes 1.5 litre yield

To make the sauce, combine the following ingredients.

Bring cranberries and maple syrup to a boil in a saucepan. Reduce heat to medium-low and cover with a lid until the cranberries’ skins burst and they begin to mash together, about 15-20 minutes.

When the cranberries have burst open, add the raisins, orange zest, lemon zest, and ginger to soften them in the heat for approximately 3 minutes. Remove the pan from the heat.

Add the other ingredients to the sauce, gently pouring in the orange juice to keep the sauce from becoming too runny.

Combine all ingredients in a mixing bowl and serve immediately or chill. The sauce may be served hot or cold. If necessary, freeze the leftover sauce.

 

For the pork, prepare as follows:

Preheat the oven to 425 degrees F.

Preheat a skillet with 1 tablespoon extra virgin olive oil before adding the pork tenderloin(s). Each side of the loin(s) should be browned for about 30 seconds.

Place the seared pork tenderloin(s) on a tinfoil-lined baking sheet, season with cracked pepper, and drizzle with 1 tbsp extra virgin olive oil per pork tenderloin. Bake for 20 minutes if there are more than 2 loins; additional time may be required if there are more than 2 loins. When it’s done, remove it from the fire and cover it with tin foil for 10 minutes to allow the juices to settle.

 

Assembly:

Using a knife, cut the pork loin into rounds and cover with cranberry sauce. Garnish with additional orange and lemon zest, if desired.

Note: The cranberry sauce may be made up to two days ahead of time, and the recipe serves four pork tenderloins.

 

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Foods That Are Related

Cranberries are very rich in antioxidants, which have been found to help reduce the risk of certain diseases. Therefore, cranberries are an effective remedy for any ailments, such as cancer, diabetes, obesity, and tooth decay.. Read more about savory cranberry recipes and let us know what you think.

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Frequently Asked Questions

What can I do with fresh cranberries?

Fresh cranberries are a great addition to many dishes. They can be used in salads, sauces, and even desserts.

Can you eat fresh cranberries without cooking?

Yes, you can eat fresh cranberries raw.

What is the healthiest way to eat cranberries?

Cranberries are a good source of vitamin C, folate, and manganese. They also contain antioxidants that may help protect against cancer.

Related Tags

This article broadly covered the following related topics:

  • cranberry nutrition
  • dried cranberry nutrition
  • cranberry sauce
  • cranberry sauce recipe
  • are raw cranberries good for you

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