Cranberries

[Guest guest]

CRANBERRIES: Cranberries are about 90% water and contain vitamin C, iron and

potassium. Fresh cranberry juice is a powerful healing tonic filled with

quinine, which changes to hippuric acid in the liver. Hippuric acid is able to

assist in the removal of purines, uric acid, urea and toxic build-up in the

prostate, testicles, kidneys and bladder. Cranberry juice seems to have an

ability to fight bacteria in the urinary tract and has been used as a folk

remedy for urinary infections for many, many years. Cranberry juice is also an

excellent preventative for men who are battling the increased risk of prostate

cancer. It is also a wonderful defence against yeast infections for women.

Cranberries are a complex little fruit, being tested by scientists for their

abilities in virus-fighting. Many people find that the juice can overcome flu

symptoms overnight. If you are susceptible to colds, fill up on cranberry juice

in the winter time. The juice of cranberries is very bitter. So it is advisable

to combine it with a sweeter juice such as apple or grape, a delicious

combination. You can buy cranberries all year round. Look for bright colour and

plumpness. They are one of the few fruits that freeze well.

[Guest guest]

My favorite way to eat cranberries is to make cranberry applesauce. I

core and cut up all the apples in the back of my refrigerator, add

cranberries, and simmer until done. I don't add extra sweeteners --

the apples provide the perfect counterpoint to the cranberries.

 

Over the years I've tried all sorts of cranberry relishes that other

people have made, but to me the flavor is so masked by all the

sweeteners used that I find them mostly inedible.

 

I found pure cranberry juice once and (in small amounts) really enjoyed it.

[Guest guest]

Taht sounds like a good mix, and healthy too.

 

Jo

 

, yarrow wrote:

>

> My favorite way to eat cranberries is to make cranberry applesauce. I

> core and cut up all the apples in the back of my refrigerator, add

> cranberries, and simmer until done. I don't add extra sweeteners --

> the apples provide the perfect counterpoint to the cranberries.

>

> Over the years I've tried all sorts of cranberry relishes that other

> people have made, but to me the flavor is so masked by all the

> sweeteners used that I find them mostly inedible.

>

> I found pure cranberry juice once and (in small amounts) really enjoyed it.

>