Fresh cranberries abound this time of year! Did you know that cranberries contain one of the highest concentrations of antioxidants of any fruit? It is also one of the few fruits native to North America!
Cranberries are a rich source of many different nutrients, including vitamins C, E, and K, manganese, B6, B5, and potassium. Some of the powerful antioxidants found within cranberries include anthocyanin, benzoic acid, epicatechins, and quercetin.
Quercetin is a very potent type of plant flavonoid found in fruit and has been shown to reliably boost multiple antioxidant defenses within the body and reduce inflammation!!
Quercetin has been shown to protect the brain from toxicity caused by sugar by boosting the activity of the antioxidant superoxide dismutase–one of the most powerful natural antioxidants within the body!
Quercetin has also been shown to reverse cognitive deficits caused by LPS (lipopolysaccharides), a toxin naturally produced by the bacteria in our gut in response to certain foods!
What does all of this mean for you and your kids?
Boosting the levels of antioxidants naturally through nutrient-dense food sources such as cranberries helps protect the body from the natural process of oxidation. It also supports the immune system!
Did you know that cherries fall under the Rosacea classification in the plant world which also includes roses and strawberries!
One cup of cherries contains vitamins C, K, and A, potassium, magnesium, B6, manganese, copper, and dietary fiber. Cherries are also a rich source of many antioxidants and beneficial phytonutrients!
Two beneficial compounds found in cherries are anthocyanins and cyanidin which are powerful antioxidants with strong anti-inflammatory and anti-cancer properties.
Did you know that cherries have been shown to have better anti-inflammatory properties than aspirin?
This fabulous recipe not only served beautifully at Thanksgiving, but it also added to lunches and breakfast!
The beauty of this recipe is that it is so pretty and it can be ready in about 10 minutes!!
1 full bag (12 ounces) of fresh cranberries 2 cups frozen organic cherries 1/3 cup raw honey 1/2 cup water 1 tsp ground cinnamon 2 Tbsp Great Lakes Gelatin
Putting it all together:
Rinse the cranberries well and drain off excess water. Pick through the cranberries and discard any squishy ones.
In a medium saucepan, combine the cranberries, cherries, and water, bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and cook, stirring occasionally, until the cranberries have popped about 5-8 min.
Then turn off the heat and stir in the raw honey until it is completely dissolved. Finally, sprinkle in the gelatin and cinnamon and stir with a for to combine well.
The sauce will continue to thicken as it cools and form jello. You can cut it into cubes or just scoop it out and serve it alongside your favorite protein. It will keep in the refrigerator, covered, for up to 2 weeks!!