Cranberries have become my husband’s and my new favorite fruit. The best thing is that they’re not only tasty but they’re good for you as well.
Cranberries have long been known to be good for urinary tract infections but they also contain vitamin C and antioxidants. If that’s not enough, experts have discovered they can have an anti inflammatory effect and are good for fighting infection and can help with cholesterol problems.
They are also good for your heart and can help prevent kidney stones. Sound like a wonder food, don’t they? They are. I’ve found them a helpful way of keeping my body regular. Research has also found that they can help protect the brain from neurological problems. So all of those are good reasons to eat cranberries But the other things is they taste so good.
As a result I’ve gone way beyond simply adding cranberries to my muesli for breakfast or snacking on them for afternoon tea with a few nuts. These days I add cranberries to lots of dishes. You only need a handful of cranberries to add a bit of zing to a fruit salad, which let me say, is one of my favorite desserts.
At Christmas time when I made my pineapple coconut pie to take to a Christmas party, I added a few cranberries to the mix along with the pineapple. It looked very festive. I ended up fielding compliments all night about my amazing dessert.
The advantage with cranberries is that cooking doesn’t diminish any of their good healthy qualities so there’s not reason why they can’t go in a casseroles or crock pot dish either. I haven’t tried that yet, but you can bet I will and will let you know.
They’re also great in salads. Later this week I will include a cranberry salad recipe which I made for my family at Christmas. They loved it and so did people at the party I took it to.
So why not try adding cranberries to your list of must eat foods?
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