Whole Berries Satisfy the Cranberry-Crazed

Cranberries offer a distinct tart deliciousness that we’re just nuts for. However, with the fruit in season only from October through December, what’s a cranberry-crazed gourmet to do the rest of the year? Though we used to wrestle with that issue, we don’t any more. Now we have super whole dried cranberries to satiate our cravings all year ‘round!

These plump dried cranberries are quite different from the version you might find at your local grocery store. For one, the slightly sweetened berries are huge and moist, with just a hint of that classic cranberry bite. They really do resemble their fresh counterparts in a way that many dried cranberries don’t.

Dried cranberries are nutritious as well as delicious, which we think makes them twice as nice! Cranberries promote urinary tract health and regular consumption of these fruits can be particularly helpful for those who are prone to urinary tract infections. This is because cranberries contain proanthocyanidins, which can keep certain types of bacteria, including E. coli, from adhering to the urinary tract wall. Doctors think these same proanthocyanidins also thwart bacteria that cause gum disease and stomach ulcers.

Our whole dried cranberries also contain a high level of antioxidants that can boost your immune system and may protect against heart disease and certain types of cancer in some cases. Many medical professionals also think that components in cranberries promote healthy cholesterol, lowering LDL and raising HDL, and aid in the prevention of kidney stones. That’s a lot of power packed into such as small berry!

We like to add dried cranberries to many different snacks, including granola and trail mix. They’re delectable when sprinkled on top of salads or mixed into Greek yogurt with a bit of honey. Try replacing raisins in breads, cookies and cakes with whole dried cranberries. They render these items moist and delicious, with slightly tart edge.

One quick and delicious way to work the benefits of cranberries into a savory side dish is to add them to couscous. Simply combine 2 ½ cups of chicken or vegetable broth, 1 to 2 tablespoons of olive oil and about ½ cup of whole dried cranberries in a medium saucepan with a tight-fitting lid. Bring the mixture to a boil, then stir in 2 cups of regular couscous or whole-wheat couscous. Place the lid on the saucepan, remove it from the heat and let it sit covered for five minutes. Remove the lid, fluff the grain and season it with salt and pepper. Voila! A sweet, savory side dish that pairs especially well with poultry, such as chicken or turkey.