It’s fresh cranberry season! Associated with the holidays because they are only available from October to December, they are full of wonderful nutrients. In addition to being fat free, cholesterol free, gluten free, sodium free and a good source of vitamin C and fiber, they also contain antioxidants and may help prevent urinary tract infections.
Time to stock up (they freeze nicely). After the holidays they may be marked down. I recently bought 6 bags at 2 for $1.
What to do with fresh cranberries? You can eat them raw, but they are very tart. You can make cranberry sauce, and of course cranberry nut bread, but they may also be used in savory dishes and stews. The great thing about cooking with fresh cranberries is you control the sugar.
My fresh cranberry sauce and pumpkin cranberry bread (with dried cranberries) recipes are in my new ebook, Have Yourself a Healthy Little Holiday, available through Smashwords.