As popular as its juice, cranberry are soft bright red berries giving a sweet sour taste and perfect berry benefits. Cranberries are round, elongated fruits that measure in size from 1.5 to 3 centimeters. They grow on low, bushy, trailing vines with oval leaves, and take about 16 months to mature. Their skins ripen from green to white, then to a glossy, scarlet red. The firm flesh is a bright, creamy white and has a crisp texture. There are four small air pockets in the center of each berry, giving it buoyancy and bounce. These berries comes straight from the fresh farms of Belgium.
Cranberries are well known for the health benefits they provide. The small, tart berries are rich in Vitamin C and have high amounts of pectin, a polysaccharide that thickens when heated. They are a good source of dietary fiber and manganese, and contain Vitamin E, copper and potassium. Cranberries have high levels of polyphenols and phytonutrients, which give the skin of the berries their intense red-colour. Cranberries can be used whole, fresh, or cooked. Wash the berries and discard any soft, shriveled or sticky They can be dried or frozen whole, and are commercially canned or made into fruit juices and sauces. Whole Cranberries are most often cooked, along with sugar and sometimes citrus or other winter fruits, and made into a sauce or chutney.