Cranberry goodness

Cranberries a bright spot of color pack a powerful on the winter fruit punch of flavor landscape. Cranberries were once known as “bounce berries” because of their springy resilience. The bright red berries grow on vining shrubs in sandy bogs across the northern united States moist clime of Massachusetts, Wisconsin, Washington, and Oregon. Organic cranberry bogs provide a pesticide-free wetland habitat for other plants and aquatic animals, both conventional and organic bogs recycle copious amounts of water used to harvest berries and protect them from frost.

Native Americans prized the cranberry for its nutritional and medicinal properties, and today’s scientists agreeing saying that cranberries, which are among the richest sources of disease-fighting antioxidants, help prevent F. coil bacteria from adhering to the body’s cells and causing infection. This finding explains cranberries’ reputation for preventing urinary tract infections and has implications for alleviating gum disease. Other recent studies suggest that cranberries may lower the levels of LOL (or “bad’ cholesterol), inhibit the growth of certain cancers, and have heart-healthy effects similar to those of red wine. There are plenty of ways to enjoy the fresh berries more naturally. Cranberries are very tart, so a good way to eat them is to combine them with higher-quality sweeteners or other naturally sweet foods.” Weill makes a lightly sweet cranberry sauce that combines cranberries, pears, apples, and maple syrup. Cranberries are at their peak through December Refrigerate them for up to a month, or seal them in a plastic bag and freeze them for up to nine months.That way, you can enjoy their goodness all year long.

Cranberry Relish

A sharp, fruity relish that complements any winter Sunday roast.

Ingredients

450g /1lb fresh cranberries
290ml/10fl oz water
340g/12oz sugar
½ orange, juice only or 3 tbsp port.

Method

1. Put the sugar in a heavy-based saucepan. Add the water and heat gently until the sugar dissloves.
2. Add the cranberries and bring to the boil. Remove from the heat and strain in the orange or port if used, then return to the heat.
3. Simmer for about 10 minutes or until the cranberries have burst and are tender.
4. Leave to cool.