Teaser:

 

Cranberries are a very festive, holiday food, native to North America, and four-hundred-million pounds are used each year. Native Indians were the first to harvest them, mixing the berries with deer, elk or bison meat to make a survival food called “Pemmican”, similar to beef jerky.

 

Many people eat the berries year round in some form or another. During the Thanksgiving and Christmas seasons, our Christian neighbors’ shopping carts are filled with this popular fruit. Here’s a tip: The best cranberry recipes don’t contain high fructose syrup, white sugar or preservatives.
The medicinal properties of cranberries are quite amazing, yet, most people don’t think of cranberries when it comes to illnesses. They think of the delicious, acidic, fruit sweetness, however, cranberries are helpful for the following: anorexia, anti-bacterial uses, bladder infections, cancer prevention and treatment, blood disorders, gall bladder stones, influenza, respiratory infections, and wound care. Natural properties in cranberries improve brain function, liver disorder, plaque in the mouth and on the artery walls, recurrent cystitis, rheumatoid arthritis, stomach ailments, vomiting and decontamination of meats. The anti-bacterial properties within cranberries are what make it useful for mouth infections as well as urinary tract infections, lowering cholesterol, preventing ulcers, and asthma.
When using cranberries for any of the above mentioned illnesses, simply purchase or grow organic cranberries, boil them, and use the remaining fluid as your medicine. Cranberries are also powerful anti-oxidants. They help in the anti-aging process (if there is one) by preventing neurological damage to the brain. They also improve circulation, deodorize the urine, and are used to prevent bed wetting. A good recipe for bed wetting is; grind fresh cranberries with a mortal and pestle or food processor; you choose. Pour enough organic honey over the mixture to cover it, and here you have syrup that will be ready for bed-wetters. The honey preserves the cranberries, and this syrup can also be used for colds. When you bottle it up, make sure you leave enough room for the fluids within the cranberries to expel themselves.
There is one down side to cranberries, which is that they thin the blood. If you are on medications such as Warfarin, or other blood thinning drugs, such as aspirin or liver medications, you should use caution. Here is a good recipe using cranberries, and have a Happy New Year!
Cranberry Chutney
(Makes about two cups)
Cranberries – 1 cup
Sesame seeds – ¼ cup
Red onion, cut in pieces – about a cup
Dried red chilli – about ¼ cup of pieces
Garlic, 3 cloves, chopped small
Jaggery, (Jaggery is cane sugar that hasn’t separate from the molasses) crushed – about three tablespoons or more for desired sweetness
Salt – ¾ teaspoon or to taste
Heat a cast-iron skillet. Add and toast sesame seeds to fragrance on low flame. Put them in a food processor. In the same skillet, add 3 tablespoons of oil. Add chopped garlic, next dried red chili pieces, then onion, salt, jaggery and at the end, cranberries. Simmer on low flame until desired thickness, turn off the heat. Let the contents of the skillet cool. Grind the sesame to fine paste, add a quarter cup of water. Add to the above contents.
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