Cranberry sauce

Cranberry berries – very valuable and useful product. In our country the cranberry is esteemed since ancient times. At a diet of our ancestors surely there were a cranberry sauce, cranberry juice, cranberry drink and a cranberry. And any overseas merchant did not leave the country, without having tasted this berry. And residents of Ancient Rome called a cranberry the small ball sating an organism with vital energy. And though this berry has extraordinary acid taste, however appreciate it its unique natural properties worldwide.

Now plantations of a cranberry are in the USA, Canada, Russia, Ukraine, Belarus, Poland, and also in some countries of Scandinavia. Industrial collecting fruits begins in an early autumn. However after freezing the cranberry becomes very sweet.

Structure of a cranberry

Berries contain a large amount of phytonutrients, vitamins and other useful components. Vitamin C contains in fruits of a cranberry as much how many and in a garden wild strawberry, grapefruits, oranges and lemons. Also these berries contain B1, B2, B5, B6 vitamins, PP, K1 vitamin and vitamin E. The cranberry contains apple, lemon, benzoic, chlorogenic, cinchonic, oxalic and amber acids. In it there is a lot of fructose and glucose and much less sucrose. It is a lot of in it and pectinaceous substances, useful to a human body. Berries contain various bioflavonoids – flavanols, anthocyans, phenolic acids, catechins, a betaine. Is in a cranberry important for an organism macro - and microelements: calcium, potassium, phosphorus, iron, iodine. Contains in it and a little cobalt, boron, lead, nickel, zinc, aluminum.

At such rich structure of useful components the caloric content of a cranberry makes only about 28 kcal.

Useful properties of a cranberry

The cranberry is an excellent natural antibiotic. The structure of this berry is rich with the substances preserving organism cells against negative impact of free radicals. Thanks to the high content of ascorbic acid and salts of potassium, the cranberry is very useful in the period of catarrhal and infectious diseases to increase in immunity. It is proved also that this berry is capable to increase several times medical effect of reception of antibiotics at urological, gynecologic diseases and pyelonephritis.

Scientists claim that the daily use of a glass of a cranberry reduces risk of an exacerbation of cystitis twice. Such medical effect of berries is caused by contents in it the benzoic acid and proantotsianid. Cranberry juice substances, changing composition of urine, interfere with development of disease-producing bacteria.

Cosmetologists and dermatologists actively apply useful properties of these berries in many means to treatment of hair, skin and nails.

Fruits have the expressed antibacterial and antiinflammatory properties. The regular use of a cranberry promotes increase in elasticity and durability of vessels. Besides, it activates secretion of a gastric juice, helping to be acquired food and improving appetite.

The fresh cranberry is considered the most useful, but after thermal treatment these berries can be used at colitis, gastritis and pancreatitis.

From a cranberry cook jam, jelly, fruit jelly, jam. Also berry is used for preparation of juice, fruit drinks, tinctures, kvass and cranberry sauce.

Preparation of cranberry sauce

Cranberry sauce – the sweet-sour cranberry berries sauce used in traditional English and American cuisine. At inhabitants of America cranberry sauce is associated with Thanksgiving Day. In this country it is given with a traditional turkey. In England sauce from fruits of a cranberry is served to a bird or meat for Christmas.

Cranberry sauce gives to bird, fish and meat dishes special, festive taste. Especially well this sweet-sour sauce is combined with fat mutton or pork. It is still good to serve such sauce to a game, galanthins, meat pastes. Harmonious and very saturated taste of a dish turns out.

Cranberry sauce can be used at preparation of cakes, pies, and also to smear on a rich roll, on a piece of long loaf, bread or just to add to hot water or tea.

Sauce from a cranberry usually prepares no more than half an hour. There is a set of recipes of preparation of cranberry sauce. Classical recipe of preparation: in half of liter of water dissolve five hundred grams of sugar, bring to boiling and boil no more than five minutes. Then add a cranberry and again heat until the peel on berry does not begin to burst. Then sauce is nimat from fire and wiped through a colander. Cranberry sauce can be served both warm, and cold. That sauce became a thick, it is necessary to uvarivat it a long time. Sauce according to this recipe can be stored in the refrigerator up to two weeks.

Cranberry sauce it is possible not only a tax to meat and and to add to potatoes, macaroni, vegetables. At desire it is possible to add various spices to it – polished ginger, a carnation.