Good Eats: Cranberries

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Cranberries

Cranberries have tannins, compounds that keep bacteria from binding to cells, preventing them from multiplying and causing infections. Tannins are also antioxidants that bond with free radicals -- compounds that damage the body -- and reduce their energy level so they are less harmful. Antioxidants may help prevent certain cancers and contribute to cardiovascular health.

Studies indicate that on a per-serving basis, cranberry juice, sweetened dried cranberries, cranberry sauce and cooked cranberries have comparable amounts of tannins. With anti-adhesion and antioxidant capabilities, cranberries have a dual-action health formula that most foods do not have.

Look for round, plump cranberries with smooth skin.

A 12-ounce bag yields 3 cups whole or 2-1/2 cups chopped berries. Store cranberries in the refrigerator for up to one month, or in the freezer for up to nine months.

Do not wash cranberries until just before using them to keep them at their best.

The best way to chop cranberries is to use a food processor -- they tend to roll away from you when you use a knife.

Cranberry Trivia
How can you tell if a cranberry is good? Before machines took over the job of checking for quality, people used to roll cranberries down stairs. The soft, undesirable berries did not have the "oomph" to make it down, so they would languish on the steps; the fresh ones made it to the bottom. For fun at home, play along by dropping one onto the counter or floor. It should bounce like a rubber ball. Not feeling that playful? Top quality cranberries float.

Cranberry Kidney Health
For over 60 years, Ocean Spray has been actively researching the cranberry and our products to understand their role in maintaining good health. Early research determined that compounds in cranberry, called proanthocyanidins or condensed tannins, prevent certain bacteria from sticking to the urinary tract. If bacteria can't stick, they cannot cause infection. This anti-stick mechanism of cranberry is key to its urinary tract health benefits.
For more information, visit OceanSpray.com.

Cranberry extract is almost as effective as antiobiotics for delaying the recurrence of chronic urinary tract infections (UTI) in women. When Scottish researchers tested 137 women who had been treated with antibiotics for at least two UTI in the previous year, half the women got 500 milligrams a day of cranberry extract; the other half got the antiobiotic trimethoprim (100 milligrams daily) for six months. Not only was the cranberry extract nearly as effective as the antiobiotic, it had fewer side effects.

Recipe: Cranberry-Orange Tart

Crust:
1-1/2 cups all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup ice water
Cooking spray

Filling:
1/3 orange juice
2-1/2 tablespoons cornstarch
1 cup sugar
1/4 cup orange marmalade
2 tablespoons chopped walnuts
1 tablespoon grated orange rind
1 (12-ounce) package fresh cranberries

Preheat oven to 425-degrees.
To preheat crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2-tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or two knives until mixture resembles coarse meal.
Sprinkle surface with ice water, 1-tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill.
Slightly overlap two lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with two additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer five minutes or until plastic wrap can easily be removed.
Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.
To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.
Bake at 425-degrees for 20 minutes. Reduce oven temperature to 350-degrees (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.
Recipe makes ten servings.
Nutrition information per serving:
Calories: 274
Fat: 8.2
Saturated Fat: 4.4
Protein: 2.5g
Carbohydrate: 49.4g
Fiber: 2.2g
Cholesterol: 19mg
Sodium: 105mg
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