Cranberry

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A round, dark red, tart berry that is a close relative to the blueberry. There are several varieties, but the species most used are native to the northern U.S. and are grown in bogs or sandy coastal regions on a low growing vine. The Cranberry is very hard and too tart to be eaten plain, so it is usually cooked and processed before it is eaten or it is dried (dehydrated) and packaged as dried fruit that can be eaten out of hand without further processing. The fresh and dried Cranberries, which have a high vitamin C content, are used in a wide variety of baked goods, salads, sauces, snacks, juices, and juice blends. Dried Cranberries are increasingly being produced in many flavors (blueberry, cherry, orange, peach, raspberry, and strawberry) and used widely as a tasty ingredient for muffins, snack foods, trail mix, cereal, and other baked goods.

Raw whole Cranberries can be stored in the refrigerator for approximately a month or two and frozen for approximately a year. The dried Cranberries can be stored without refrigeration for over a year in conditions that do not cause deterioration. As the fresh Cranberry matures, it continues to increase in tartness. Therefore, recipes that require a milder flavor that is less tart are typically made with Cranberries that have not matured.

USDA Nutrition Facts

Serving Size1 cup, chopped
Calories46
Protein0g
Total Fat0g
Total Carbohydrates12g
Dietary Fiber4g
Sugars4g
Potassium85mg
Sodium2mg
Cholesterol0mg
Serving Size1 cup
Calories46
Protein0g
Total Fat0g
Total Carbohydrates12g
Dietary Fiber0g
Sugars12g
Potassium77mg
Sodium2mg
Cholesterol0mg
Serving Size0.33000000000000002 cup
Calories308
Protein7g
Total Fat1g
Total Carbohydrates82g
Dietary Fiber5g
Sugars65g
Potassium40mg
Sodium3mg
Cholesterol0mg

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