The mighty cranberry!
There’s a superstar at your Thanksgiving table.
No, it’s not your Uncle Bob who can do the hokey pokey for five straight hours.
It’s the cranberry.
And for something as small as the cranberry is, it sure packs a nutritional punch.
Cranberries contain resveratrol, an anti-inflammatory compound, are loaded with vitamin C, as well as other antioxidants, can prevent UTIs and can reduce the risk of kidney stones.
And that’s just the short list!
But to get all these cranberry benefits, that jellied glop from a can just won’t do.
Besides containing some ingredients you definitely don’t want, like high fructose corn syrup, canned cranberry sauce is processed to remove the seeds and skin. So you’re missing out on some of the best parts of the fruit.
If you’re making homemade cranberry sauce or relish or any other dish using fresh cranberries to go along with your Thanksgiving dinner, excellent!
If not, I’m sure you’ll have plenty of leftovers that will go great with fresh cranberry sauce.
And when you buy fresh cranberries, get an extra bag or two. They freeze wonderfully and you can use them to add a little extra nutrition to a lot of different foods well after Thanksgiving.
