September Harvest of the Month: Cranberries
It’s starting to feel like fall outside and people are eager for all that the season brings! Fall means football games, leaves changing colors, pumpkin spice lattes and delicious holiday dishes.
We’ve chosen cranberries as this month’s harvest to celebrate the beginning of the new season. With holiday dishes in mind, you’re probably picturing the cranberry sauce on the Thanksgiving dinner table, but there’s so many other ways to cook with cranberries this fall!
Not only are they tasty, but cranberries offer many health benefits too.
Did you know cranberries are packed with vitamins and antioxidants? Cranberries contain the following:
- Vitamin C
- Vitamin E
- Vitamin K1
- Copper
- Manganese
Some studies have shown that adding cranberry supplements may prevent urinary tract infections; others have shown that adding cranberries may improve gut and cardiovascular health. Be mindful, many cranberry products contain added sugars and artificial sweeteners.
Here are some ways you can avoid the added sugar:
- Blend frozen cranberries into your smoothies
- Bake cranberries into low-sugar muffins and breads
- Make your own dried cranberries
- Sprinkle dried berries in salads, oatmeal or trail mix
When you’re at the grocery store buying cranberries, chose those that are firm and have a shiny, deep red color. You’ll want to store them in the refrigerator’s crisper drawer in the original packaging or sealed bag.
Cranberries will last about a month in the fridge and will stay tasty for up to a year in the freezer.
Here are some recipes you can try with cranberries: