November Harvest Pick: Cranberries!

Fall is the time to get to know (or perhaps get reacquainted with) these tart, little berries and their wealth of nutritional benefits:

At only 45 calories per cup, cranberries are a good source of vitamin Cand fiber.
In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable including: strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries.
Cranberries contain a compound called proanthocyanidin, which has been shown to prevent harmful bacteria from sticking to your bladder wall and so may help provide protection from urinary tract infections. 

Fresh and dried cranberries pair well with a variety of meats and poultry. Fresh cranberries can be eaten raw but typically are cooked. Dried cranberries are also delicious in grain dishes and vegetable salads. They can make a healthy snack when combined with some nuts and seeds in a trail mix.

Try this recipe courtesy of dietitian Laura, using dried cranberries, cranberry walnut oatmeal muffins. While you’re in cranberry mode, consider signing up for the holiday sides with a healthier twist cooking class at Harmons Station Park on Nov. 13. Here you will prepare and experience a luscious fresh cran-raspberry sauce as well as several other healthy-ish, traditional side dishes perfect for Thanksgiving!