101:
Cranberries
Americans consume close to 80 million pounds of cranberries the week of Thanksgiving alone. But these little superfruits are worth enjoying year-round.
Cranberries are believed to have been eaten at the first Thanksgiving, thus solidifying their presence at the holiday dinner table. They grow on vines in freshwater bogs and are related to blueberries. The small, round, red fruits are often described as both bitter and sour. Cranberries do not contain fat, saturated fat, cholesterol or sodium, making them a tasty part of a low-fat, heart-healthy diet. Add healthful cranberries into your diet by swapping them for similar fruits. Sweetened dried cranberries can take the place of raisins to add more tang to a recipe, or fresh cranberries can replace pomegranate seeds.
BUY fresh cranberries that are plump and hard to the touch with a deep red color. Avoid shriveled berries or any that have brown spots.
STORE fresh cranberries in a tightly sealed plastic bag in the fridge for up to two months, or wash, dry and spread the berries on a baking sheet to freeze. Once frozen, transfer them to an airtight container and keep frozen for up to a year.
PREP berries for recipes (other than baked goods) by cooking them on the stove top for 10 minutes over medium heat.