“There are four unbroken rules when it comes to Thanksgiving: there must be turkey and dressing, cranberries, mashed potatoes, and pumpkin pie.” ~ John Hadamuscin, Author (Photo by Tracy Ducasse)
The only time Americans, collectively, think about cranberries is at Thanksgiving. That’s a shame because we miss out on all the health benefits of these tart berries the rest of the year.
Part of the problem is if they’re not canned, jellied or dried, we’re not sure what to do with them.
Today’s guest is Tammy Roberts, nutrition specialist for University of Missouri Extension. She explains why cranberries are so good for you and has tips for using cranberries in a variety of ways that have nothing to do with turkey or Thanksgiving.

 
 
Please pass the cranberries
 
Cranberry Trivia

Cranberries are one of three fruits that are native to the U.S. The other two are blueberries and Concord grapes.
Cape Cod Pequot Indians call them “ibimi,” or bitter berry.
Early German and Dutch settlers started calling them “crane berry” because the flower looked like the head and bill of a crane.
By mixing mashed cranberries, dried venison and fat, American Indians made a survival food called “pemmican.”
Early American and Canadian sailors used dried cranberries on long voyages to protect them from scurvy.
Each cranberry has small pockets of air inside which is why they bounce and float in water.