Cranberries in our diet

Cranberries with their optimistic red colour reveal all the strength of flavour and low calorie nutritional properties.

Cranberries are a rich source of vitamins and minerals (vitamin C, vitamin A, potassium ..) and coloured substance called phytochemicals.

Cranberries belong to the berry fruit group, characterised by a pleasant taste and almost artistic appearance.

Cranberries have been used for a long time for two main reasons:

• In traditional medicine they have found their place as an extremely beneficial and healthy ingredient;
• With their distinctive taste they give food an additional dimension and an appealing look.

Curative properties

Cranberries are extremely rich in vitamins and minerals (vitamin C, vitamin A, potassium ...) and coloured substance called phytochemicals.

Numerous bioflavonoids, whose curative properties have been confirmed by lab testings, have launched cranberries among the «top food» extremely important in the diet of people exposed to stress. As a strong antioxidant it contributes to the prevention of numerous cardiovascular diseases and some types of cancer.

Cranberries contain hippuric acid which is a natural antibiotic, while anthocyanins and proanthocyanins stimulate renewal of sight beneficial cells.

As an ingredient of sauces, apart from alleviating food digestion, cranberries protect the digestive system from numerous bacteria and fungi. Research has shown that cranberry constituents destroy even Helicobacter pylori, which is assumed in a very high percentage to be the cause of stomach ulcers.

As food it is recommended in the diet of diabetics, while cranberry juice and tea are especially recommended for children and senior adults.

Famous cranberry dishes

Cranberries are used for preparing tea, juice and sauces - a perfect supplement to meat dishes.

Cranberries with their distinctive flavour, give venison an extra dimension and an appealing pleasant appearance. 

Boar and other venison dishes, despite their preparation in aromatic marinades, preserve their distinct aroma that cranberry sauce alleviates but does not overpower. This makes the dish more pleasant and easier to digest, especially in sweet-sour combinations.

Cranberries are also used for preparing elaborate desserts. Traditional cranberry pie and cake with berry fruits are more often on our menus than venison sauces. Jams and syrups are often supplements for simple cakes and fillings for rolls.

Cranberries are also part of many fruit salads, milk shakes and creams. Their optimistic colour reveals all the strength of flavour and high nutritional properties. Along with other berry fruits they are a true source of pleasure and health.

Cranberry juices and jams are one of the oldest ways of preparing food, in the ripening season. Juices were used to refresh the tired and heal the sick. They can also be added to a brandy enriched with herbal plants.

Not so many other ingredients can boost with numerous attributes and confirm their health benefits as the fragile and appealing cranberry.