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Cranberry

Why Eat It

Most Americans think of cranberries as little more than a condiment for their Thanksgiving turkey, but these tart little berries deserve more attention. The health focus on cranberries of late has been on their apparent effect in preventing urinary tract infections. Researchers are not sure of the precise mechanism, but it may be that the tannins in the berries (which contribute to their mouth-puckering tartness) help fight certain bacteria. Cranberries, like a number of other berries, also contain ellagic acid, a cancer-fighting phytochemical.

Cranberries are too tart to eat raw or in any unsweetened form, but they can be combined with sweeter fruits, such as apples or pears, so that very little additional sugar is needed.

Dried cranberries (sometimes called craisins), which are usually sweetened, can be substituted for raisins or other dried fruits in compotes, cookies, and muffins.

Varieties

The wild cranberries favored by early settlers have been largely replaced by cultivated varieties that are larger, glossier, and more flavorful. Four major varieties of cranberries are now grown commercially in the U.S. They vary somewhat in size and color, but all taste virtually the same.

Availability

Only about 10% of the commercial crop is sold fresh; the rest is used either in juice or canned cranberry sauce. Fresh cranberries are available all year round, but are more plentiful beginning in September and through December. Frozen cranberries have become increasingly available.

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