Fall in Wisconsin means CRANBERRIES! Have fun this weekend at Wisconsin cranberry festivals where folks can visit the fields, watch the harvest, and taste the cranberries cooked into delicious breads, jams, sauces, pies, cakes,salads, and meats – you name. If it can be eaten it can have cranberries in it!
And why eat cranberries? Cranberries are health food. Cranberries are the second healthiest fruit, some scientists say they’re the most healthiest. Cranberries are loaded with anti-oxidants and health-supporting phyto-chemicals. These small red berries pack a punch on free-radicals and bacteria. They benefit the circulatory, endocrine, and immune systems. A major benefit of eating cranberries is their protection of the digestive system against harmful bacterial infections and ulcers. Cranberries can help stave off cancers affecting the digestive tract, reduce the risk of heart disease, and may even prevent people from getting the flu.
So now I bet you’re wondering when you last ate a cranberry. I probably eat cranberries every day, but that’s because I have a sweet tooth and I’m lazy. Sweetened dried cranberries are a fast snack I pack in my lunch. They make a great mid-morning or late-afternoon pick-me-up at the office. Cranberries are a quick healthy snack I feed my children when they start to fuss from after-school fatigue and hunger. Because sweetened dried cranberries are regularly on-hand in my cupboard, I call on them to liven up banana breads, muffins, cookies, coffee cakes, pies, and desserts. I toss them into vegetable side dishes, salads, and soups for health, color, taste, and texture. Last night I made my favorite rice dish which features cranberries and wild rice. This side dish tastes wonderful with pork, poultry, or fish. It’s festive, different, and easy. Click on “Continue reading…” for more links to delicious recipes using cranberries.