Fresh, frozen or cried, cranberries are tasty and packed with nutrients.
By Eve Victory
Ah Fall – -beautiful colors, fuzzy sweaters, comfort foods, and the beginning of the holidays. Our senses perk up and welcome wonderful flavors like pumpkin spice, apple cinnamon and cranberries.
Cranberries are much more than just something to throw into your baked goods or your cereal. Available in fresh, frozen and dried forms, cranberries are packed with nutrients. Only second to blueberries in antioxidant power, cranberries are incredible sources of Vitamin C and fiber. Their tart and sweet flavor make them very versatile, so there are endless ways to incorporate them into your favorite dishes.
- Salads – Fresh cranberries add a burst of flavor to your favorite greens. Just throw them in the food processor and sprinkle some in with some type of salty cheese or briny olive for contrast.
- Grains – Nothing beats the tang and color of cranberries in herbed quinoa or a nutty rice pilaf. Add some chopped scallions and your side dish will sing.
- Pork and chicken – These two proteins love a bit of sweet so caramelize some onions and throw them in a slow cooker with a can of cranberry sauce and some seasoning for some incredible comfort food.
- Dessert – Cranberries’ sweet-tart flavor takes happy edible endings to a whole other level. They give carrot cake more character, pies more pucker, and cheesecake becomes a whole other kind of decadence.
Next time you’re at the grocery, don’t pass those deep red berries by. Grab some up and make your favorite dishes healthier and tastier.
A native New Yorker, Eve Victory has called Hot Springs home since 2003. Working for years as an event and tradeshow planner and personal chef, Eve is currently the Hospitality and Tourism Instructor at National Park College. For information on how to turn your education into a career in the second largest industry in Hot Springs, contact Eve at evictory@np.edu.
