Do cranberries conjure up thoughts of the holidays? Whether you drink cranberry juice, blend canned cranberries in smoothies, add cranberries to poultry or pork stuffing, or enjoy cranberries in salsas, salads, or side dishes, cranberries help keep you healthy any time of year. They’re loaded with vitamin C and other antioxidants.
Their crimson color comes from a flavonoid that may help lower your LDL- (bad) cholesterol, help prevent blood clots that cause heart attacks and stroke—and so protect you from heart disease. Their other plant substances may protect you from some cancers, gum disease, and stomach ulcers.
Another better-known benefit: Substances in cranberries help prevent bacteria in the urinary tract from causing bladder infections.
Mix cranberries—fresh, frozen, or dried—into batters and dough’s.
Cranberry Bread
- 1⁄2 cup butter
- 1 cup sugar
- 1 tablespoon grated orange peel
- 1 teaspoon vanilla
- 3 large eggs, beaten
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup buttermilk
- 2 cups fresh or frozen cranberries, chopped
3⁄4 cup pecans, chopped Preheat oven to 350°F. Spray bottom only of a 9-by-5-inch loaf pan with cooking spray. Beat butter, sugar, orange peel, and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack. Makes 1 loaf.
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