Native to North America, our cranberries are produced in the sandy bogs of New Jersey and Massachusetts. It was Dutch and German settlers who named this precious berry, calling it “Crane” berry after the budlike shape of its blossoms. In Colonial times, cranberries were believed to be medicine, and were also used as a natural colorful dye. They were a symbol of peace, but most importantly used as a functional food.

Providing natural benefits beyond basic nutrition, cranberries:
• help prevent Vitamin B12 deficiency, by increasing the body's absorption of this important nutrient
• contain lots of Flavonoids and Polyhenolic compounds, which are shown to prevent the oxidation of LDL cholesterol (bad Cholesterol)
• can help prevent the bacteria, E. Coli from sticking to the lining of the bladder.
• can prevent gingivitis and periodontal disease by also preventing bacteria from forming in the mouth

Cranberries also have, “ANTIBACTERIAL” properties which accounts for their “superstar status”:
• In the stomach, they fight ulcer-causing bacterium H. phlori
• In the kidneys, they fight Cystitis. It is suggested by many urologists to drink
a couple of glasses of juice daily as a preventive measure to help recurring urinary tract infections.
• In the liver, as a fat-flusher, pure cranberry juice is absorbed immediately into the system, where it keeps your liver detoxification pathways open, and as a digestive aid for sticky fat deposits hanging out in the lymphatic system.

Please note: As a prevention plan, experts recommend drinking 1 cup of 100 percent, unsweetened juice per day. If the taste is too tart for you, try diluting it in half with pure water and adding a splash of lemon.

Buyer Beware: Read labels carefully. Look for 100 % pure, unsweetened juice. Unfortunately, most cranberry juice is too diluted with apple, grape or other juices and then added sugars. The same goes for dried cranberries; avoid packages with added oil and sugar. I highly suggest stocking up with the fresh ones now. They will stay 1-2 months in the refrigerator unwrapped and up to 6-8 months in the freezer.

Recipes Galore:

Cranberries are great for snacks in muffins, bread, cakes and home-made granolas. They can liven up a simple salad and give a burst of flavor in stuffings and gravies. Why not start the day with them in pancakes, cereal, or yogurt?

So friends, beyond the harvest time, listen to science’s new revelations about this superfood and include these precious Cran-Jewels into your plan for a healthier life-style.

The Cook’s Notes: Make your own juice happen with the following RECIPE from a dear friend who is a Natural Healer.

Ingredients: One bag organic Cranberries, one Quart pure water
Procedure: Bring a 4-6 qt. pot of water to boil, add entire bag of cranberries, stir. In about 3 mins. after boiling, listen for the popping sound (it is hard to see the boiling water underneath), stir again. Turn off pot right away (cooking too long brings out the bitter taste) and let sit overnight covered. Next day, carefully spoon out cranberries with some liquid and strain through a strainer, as not to mash down the cranberries, use all the liquid that they soaked in. Enjoy it!

God Bless, Chef Kathryn

General References: Food Your Miracle Medicine, Jean Carper 1994, Fat FlushFoods, Ann L. Gittleman, Ph.D, 2004. Natural Chef Kathryn Bari-Petritis is available for private cooking on Long Island. Contact: www.thehealthchef.com.