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How to Use the Sour Cranberry?

The cranberry is a form of the cranberry. The American cranberry is slightly more robust than the European cranberry. Their culinary uses are extremely versatile. Basically, you should not eat cranberries raw, they taste too tart. Only when you cook them do they develop their slightly milder, sour aroma.

In the USA and Canada, the cranberry is cultivated intensively and used for culinary purposes, especially during various holidays: Thanksgiving and Christmas, holiday dishes are traditionally prepared or served with cranberries. For example, a kind of compote made from the berries is served with turkey: the famous cranberry sauce. The tart-sour cranberry also goes well with meat in other ways, as well as with poultry and game. For example, it perfectly refines our turkey roast recipe as part of the filling. The berries can even be used in desserts. In pastries, for example, their acidic aroma offers a subtle contrast.

Another culinary option is dried cranberries, which are available in stores all year round, regardless of the season. They can be used as a snack, as a baking ingredient or in muesli. Cranberry juice is also quite common. It can be drunk pure or diluted with water. Finally, you can also buy cranberry powder in pharmacies or health food stores, which can be used as a dietary supplement.

Many people also swear by the health benefits of cranberries. For example, cranberry juice is often drunk to have a healing effect on cystitis and other urinary tract infections. Cranberry juice is also said to be able to prevent plaque formation in the mouth, as the juice is supposed to prevent bacteria from attaching to the mucous membranes. The antioxidants in the cranberry are also said to prevent premature skin aging and also protect the heart and blood vessels. However, none of these claims have been scientifically proven so far, meaning that cranberries cannot be sold in Europe with any indication of possible health benefits.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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