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What’s Better: Fresh or Canned Cranberries?
Published: 11/20/2012

Cranberries – the basis of a traditional holiday side dish in North America – are more than just a tart and tasty meal accompaniment. A rich source of vitamin C and dietary fiber, cranberries are packed with healthy antioxidants and are used traditionally to help prevent urinary tract infections. Recent studies have also linked consumption of cranberries and cranberry juice with healthy cholesterol levels, improved gastrointestinal health, and the prevention of kidney stones – all good reasons to increase your intake of these healthy berries no matter what the season.

A typical can of store-bought cranberry sauce has about 21 grams of sugar, at least some of which is in the form of high fructose corn syrup, while a homemade, fresh, non-processed version allows you to manage the amount of sugar added. To begin, choose a bag of fresh cranberries that are deep red in color and firm to the touch. Then simply follow the instructions on the package. You can vary the amount of sugar you add to make a tart or sweet sauce, and add orange or lemon zest, if you prefer. The smell is wonderful and the result is a homemade sauce that is sure to please.

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