Cranberries are also known as Mountain or Rock Cranberry. In India, it is locally called as ‘Karonda’. They are tiny red coloured, glossy, seasonal berries with a sour taste. The cultivation of Cranberries started in the United States and was a staple for Americans.

Crawling up the superfood list, Cranberries are low in calories, high in nutrients and have potent antioxidant and anti-inflammatory properties. Cranberries are a good source of manganese, Vitamin C, fibre and other nutrients like Vitamin A, B6, vitamin K, copper, zinc, and potassium.

Counting on Cranberries:

• Cranberries contain antibacterial proanthocyanidins (PACs). The PACs prevents the bacteria, to adhere to the lining of the urinary tract, thereby helps to reduce recurrent urinary tract infections (UTIs).
• PACs are great for digestive health; they also prevent the Helicobacter Pylori (a type of bacteria) from sticking to the stomach lining that tend to cause ulcers in the long term.
• Cranberries have certain polyphenols, which reduce blood pressure, the risk of cardiac diseases and prevent certain types of cancer.
• They are also great anti-ageing berries that fight free radical cell damage and keep the skin young and healthy.

Cranberries are eaten both in their raw fresh as well as dried form. They can be added to salads, smoothies, sorbets, juices (always check their added sugar content in tetra packs), cereal bars, and bakery items like bread, muffins, cakes, pie fillings, and chicken and pork dishes. They can be substituted for raisins. Cranberries are also used to make sauces, jams, and jellies. Cranberry sauce is traditionally used on the occasion of Thanksgiving.

Cranberries have much more to offer than just appearing as goodies at the top of the list for Thanksgiving. Like any other Berry, this one too will make us nutritionally Very Merry!