Cranberries, deep red in color, grow on a vine, and are grown mostly in the northern US and Canada, with smaller growers in Eastern Europe. Sold raw, dried, or canned, they are bitter tasting and usually sweetened for consumption. Raw cranberries are considered a superfruit and bear antioxidants that fight free radicals and have tannins that help prevent blood clotting. Dried cranberries are high in vitamin C and manganese.
At their peak in November, cranberries are used in many traditional holiday dinners in Canada, the US, England, and at festivals in Eastern Europe. Homemade cranberry sauce is easy to make, here is a basic recipe: Take one 12oz bag of fresh or frozen cranberries, ¾ cup of brown sugar, pinch of salt, 1 cup of water, 1 tablespoon of orange zest, ½ teaspoon of cinnamon and bring to a boil in medium saucepan. Reduce heat and simmer while stirring until cranberries have popped and sauce has thickened. This will take about 10 minutes. Remove from heat and cool to room temperature. The sauce will last for one week in an airtight container in the refrigerator.