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Also known as
Bearberry, Bounceberry, Atoca, Mooseberry.
The Cranberry fruit is larger than the leaves of the plant; it is initially white, but turns a deep red when fully ripe. It is edible, and 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. They are also sold in frozen and dried forms.
How to select
Cranberries should be fresh and their skin should be deep red and firm to touch. Ensure they are not bruised or stale.
· Cranberries are processed into juices, sauce, syrups and sweetened dried cranberries.
· Cranberries as fruit are served as a jelly or compote and can also be cooked with slurry to make cranberry sauce.
· They are served with turkey meat during Thanksgiving meal.
· They are used in baking muffins, scones and cakes.
· They are also used in making cranberry juice, which is blended in 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 the air- movement. They can be refrigerated for 4-5 days.
· They are a good source of Vitamin C which aid in the absorption of iron and are required in the body to form collagen in bones, muscles, blood vessels etc.
· They are also a good source of fiber.
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