This tangy red fruit that makes it to the thanksgiving table is the perfect
food for this time of year. Cranberries are loaded with vitamin C and help to ward
off colds and flu. They help boost the immune system and can help keep the body
strong during the cold months. They are of course a very bitter fruit, so find a way
that you like to prepare them and eat them as part of your winter health program.
Cranberries make a great chutney or relish that tastes good on more than just
turkey! We mix cranberry chutney into rice and put it on sandwiches.
Cranberries contain high amounts of antioxidants that help protect against
heart disease and cancer. Cranberries are one of the fruits with the highest known
anti-oxidant content. Anti-oxidant foods have been shown to protect the body
against cardiovascular disease. More Americans die of heart disease than anything
else. Think of your cranberries as food for the heart.
Anybody that suffers from Urinary tract infections or cystitis knows that
cranberries are their ally. Cranberries also reduce other infections by blocking different
bacteria from sticking in other areas of the body as well. Bacteria in the urinary
tract, stomach and mouth have been shown to be inhibited by the presence
of cranberries. They are also a general tonic to the kidneys and urinary tract.
Cranberry tea is also a good remedy for mild nausea.
If for some odd reason you don’t eat your cranberries fresh or would like to
save them for tea to drink through the winter, they store well frozen. Just put
them in a zip lock freezer bag or a mason jar in the freezer. They last for about 8
months this way.
1 cup water
1 cup crushed cranberries
Bring water and cranberries to a
boil; turn off the heat and let sit
for one half hour. Add honey to
sweeten and enjoy this health
enhancing beverage. Add 1 cup of
lemonade to make this into a holi
day beverage or just enjoy the tea
and its antibacterial properties as
a general tonic promoting winter
wellness.
2 cups fresh cranberries
1 orange
Handful of chopped dates
1/2 cup agave nectar or sugar
source of choice
1/2cup orange juice
1/2cup apple cider vinegar
1 small finely chopped onion
1 tablespoon grated ginger
1 teaspoon finely chopped sage
leaf
1 tablespoon finely chopped chive