Cooking with Cranberries
Cooking with Cranberries, by Diane Watkins
Chances are you grew up eating cranberry sauce at Thanksgiving, then ignoring these nutrient rich berries for the rest of the year. Maybe you drink cranberry juice for its beneficial effects. Well, this book gives you delicious new ways to incorporate these superfoods into your diet.
Cranberries are rich sources of anti-oxidants and other nutrients that they have been placed in the superfood category. Yet they are only beginning to find their way into our diets. In “Cooking with Cranberries”, I have tried to give you an assortment of recipes to help you incorporate these delicious berries into your daily life.
The Health Benefits of Cranberries
Cranberries are loaded with nutrition and disease-fighting antioxidants. According to WebMD, one cup of fresh cranberries has a total antioxidant capacity of 8,983, second only to blueberries at 9019. They have more antioxidant power than every other fruit and vegetable. Yet, because of their tartness, very few people are using these powerful berries to their full potential.
Buy fresh cranberries in season and toss the bag into your freezer. You’ll be able to enjoy the recipes in this cookbook year round and you’ll be adding powerful cancer and disease fighting agents to your daily nutrition.
What’s Inside
“Cooking with Cranberries” features information about cooking with cranberries, as well as 105 recipes using these nutritious berries in a starring role. Easy to follow recipes include:
- Appetizers
- Salads
- Main dishes
- Side dishes
- Vegetable dishes
- Breads
- Muffins
- Sauces
- Relishes
- Desserts
- Beverages
These recipes are my personal favorites, tested by my family and by other cooks and their families.
