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Cranberries

Take a moment to appreciate those red cranberries, usually cooked into a sauce, sitting on your plate.

Cranberry is a North American native, relative of the blueberry and grows in bogs.  Since 1995 Wisconsin has produced about 57% and Massachusetts 30% of the cranberries consumed in the U.S.

Packed with Vitamin C, cranberries were taken on long voyages by North American sailors to prevent scurvy.

Native Americans used to grind them up and use them as a paste to prevent wound infections. Research found some of the compounds in cranberries do prevent bacteria and staph. This also lends some truth to fighting urinary tract infections by drinking cranberry juice.

Check the internet for recipes and elevate this nutritious fruit from just a holiday side to an important ingredient in desserts, savory dishes and beverages.

A bit more information: One cup of cranberries contains only 46 calories. They are not only high in Vitamin C, but also the mineral manganese and fiber.  Plus, the anthocyanins in cranberries help fight inflammation in the body.

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