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Also known as
Bearberry, Bounceberry, Atoca, Mooseberry
Excitingly acidic, the cranberry is a fruit you can’t stop eating – but only if you have a taste for it! White when raw and deep red when fully ripe, this little fruit has an acidic taste that can overwhelm its sweetness. It is popular all round the world and in places where not readily available, it is sold canned. It is also sold in frozen and dried forms.
How to select
• Cranberries should be fresh and firm to touch.
• The skin should be a deep red, and without bruises.
• If you sense a stale smell coming from the lot, avoid buying as one rotten fruit can end up spoiling the whole batch.
• Cranberries are processed into juices, sauce, syrups and sweetened dried cranberries.
• They can be served as jelly or compote and can also be cooked with slurry to make cranberry sauce.
• Cranberries are a wonderful addition to muffins, scones and cakes.
• They are also used in making cranberry juice, which is blended into many mocktails and cocktails.
• It is also used to prepare cranberry wine.
How to store
• Cranberries should be stored in perforated or slatted containers to allow air circulation.
• They can be refrigerated for 4-5 days.
• Cranberries are a good source of Vitamin C, which aids in the absorption of iron and is required in the body to form collagen in bones, muscles, blood vessels etc.
• They are also a good source of fibre.
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