You might be sick of turkey and stuffing by now - but reconsider those cranberries.
Those little gems are a true super-fruit. In the antioxidant category, cranberries outrank just about every other fruit and vegetable, including spinach, broccoli, strawberries and apples. They’re also rich in vitamin C and fiber and really low in calories for a fruit. They’re good for your immune system, your cognitive function and can even ward off tooth decay, gum disease, stomach ulcers, and food-borne illnesses.
Fresh cranberries are in season from September through November but will last up to two months if stored in a tightly-sealed plastic bag. Just be sure to remove any softies from the bunch because they’ll cause the other’s to turn. Cranberries pack the most nutritional punch when eaten whole, if you can stand the pucker. If not, try tossing some into muffins, pies or even soups and stews.
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