Maybe you remember when cranberries mostly showed up at year-end holidays as the perfect relish for your roast turkey.
In the 1960s, however, the introduction of flavorful cranberry juice beverages helped build a new, year-round use for the berry. These pleasant blends balanced the cranberry’s naturally tart flavor with the sweetness of other favorite fruits such as apples and pears.
In the 1990s, the launch of dried, sweetened cranberries, which look somewhat like little red raisins, brought new attention to the colorful fruit.
Cranberries are rich in fiber, low in sodium, and provide vitamin C and potassium. They also contain intriguing natural compounds referred to as flavonoids, polyphenols, or, more generally, phytochemicals.
To read the rest of the story, please go to: USDA Agricultural Research Service
