Selecting
When selecting cranberries look for glossy, firm, plump and red berries. Cranberries that are shriveled, dull in appearance, softness or stickiness, is undesirable.
Storing
Storing cranberries is as easy as placing the sealed plastic bag in the refrigerator for up to two months. Freezing cranberries is also simple; place sealed plastic bag in freezer for future needs for up to a year.
Preparation
When preparing fresh cranberries always wash and pick over the berries, discarding any undesirable berries. Frozen cranberries should be thawed out when ready to use, simply rinse with cold water and use immediately. One pound of berries measures approximately four cups and makes about one quart of whole berry or jellied sauce. Cranberries side dishes go along with any variety of meat but most popular with chicken and turkey dinners. The berries are also great toppers for ice cream, cake, muffins, scones, sandwiches and even a glaze for baked hams..
Nutrition Information
Nutrients in garlic Serving size: 1 clove |
||
Calories 5 |
Calories from fat 0 |
|
Total fat |
0 g |
0% |
Saturated fat |
0 g |
0% |
Cholesterol |
0 mg |
0% |
Sodium |
0 mg |
0% |
Total Carbohydrate |
1 g |
0% |
Dietary Fiber |
6 g |
22% |
Sugars |
11 g |
|
Protein |
1 g |
|
|
|
|
Vitamin A 0% |
Vitamin C 2% |
|
Calcium 0% |
Iron 0% |
|
* Percent Daily Values are based on a 2,000-calorie diet.
Source: Nutrition &Produce labeling guide