We tell why cranberries can be replaced by all other berries and how to make a favorite from childhood delicacy.

Cranberries are a wild berry that grows throughout the world mainly in marshy forest soils. Especially many kinds of cranberries can be found in Karelia, Ukraine, Scandinavia, Canada, in the north of the USA and Alaska, on Kamchatka and Sakhalin, according to the Internet edition for girls and women from 14 to 35 years old Pannochka. net In Russia, traditionally going to a wild cranberry, which is smaller in size and richer in useful properties. The berry begins to bloom in June, by September it fully ripens - its collection begins in September and lasts all autumn. By the way, berries can be easily preserved until the spring - then they become softer and sweet, they accumulate citric acid, but they do not save so many vitamins. Therefore, it is better to collect them in the beginning of autumn - in the unripe cranberries of vitamins it contains an order of magnitude more. In any case, it is worth knowing a little lifhak: a good ripe cranberry bounces, if it falls on a hard surface.

The Greek name for the cranberry Oxycoccus comes from the words "oxis" - acute, sour, "coccus" - globular, that is literally "sour ball". The way it is. Bright red small dense berry in the form of a ball contains quinic acid and a large amount of vitamin C, so cranberries are called "northern lemon". Obviously, the cranberry is acidic. Very acidic. In addition, quinic acid adds to this sourness some bitterness in taste, but the more bitter the berry, the more useful. Bears already knew what to choose, and ate berries in the forests. Because of this in the 17th century in New England cranberries were sometimes called "Bearberries", which means "bear berry".

Cranberries - universal berry. It also cures, and prevents diseases, and nourishes, and at the same time is actively used in the kitchens of the world, because it has an interesting unusual taste. As for the properties, the cranberry has antipyretic, bactericidal and thirsting properties, cleans wounds and burns, accelerates the healing of abrasions, treats coughing - in short, it has a restorative effect on the body. Another cranberry lowers cholesterol and pressure - it contains ursolic acid, which helps to expand the coronary vessels of the heart.

Like all berries, cranberries consist of water and vitamins, pectins, acids, sugars and other microelements. Pectins in it are incomparably greater than in other berries. Vitamins of group B (B1, B2, B5, B6), PP, phylloquinone, high content of vitamin C, lots of potassium and tannins - that's what cranberries are. From other berries it is distinguished also by the fact that it contains many biologically active substances that help the vitamins to be absorbed. Thanks to this cranberry successfully used for metabolic disorders, hypertension, rheumatism, gastritis with low acidity, headache and even pulmonary tuberculosis. It really struggles with infection, eliminating in some way the cause and replenishing the body forces, increasing immunity.

It is interesting that cranberry juice changes the properties of bacteria in the intestines and urinary tracts, preventing the penetration of dangerous microorganisms and thereby preventing the occurrence of diseases. By the way, many doctors recommend cranberry juice to improve digestion: due to the high level of acidity, it helps to digest fatty foods and increases appetite.

You can eat fresh berries, you can freeze, dry, soak and preserve. This is used by cooks and confectioners, creating jelly, jam, jams and marmalades, fruit drinks and juices, sauces and many other things.

The easiest way to make a cranberry fruit. For example, according to this recipe: dispense a glass of berries with a wooden spoon, squeeze out the juice, pour a cake with one liter of water, bring to a boil, combine with juice, add a tablespoon of honey and cool, then strain and serve. You can add blueberries to them, it will be even tastier.

Cranberries in sugar - a delicacy, a favorite since childhood. It's a little harder to do.

• 3 cups of sugar.

• 3 cups of water.

• 2 cinnamon sticks, cloves, cardamom, anise.

• 3 cups of washed cranberries.

• 1 cup of small sugar.

First mix the sugar, water and spices in a small saucepan over medium heat. Add sugar and stir until it is completely dissolved.

Bring the mixture to a boil, then pour into bowls and immediately add cranberry. Close and place in the refrigerator for 8 hours. Then drain the water. Cover the baking sheet with a paper towel and transfer the berries. Pour the remaining cup of sugar into a bowl and add the cranberry. Stir the cranberries carefully so that all the berries are in the sugar. Cover the baking tray with parchment paper, transfer the cranberries and leave to dry for about 2 hours (best 1-2 days). published.

nedug. en.