Cranberries- We’re getting close to holiday time, and between Thanksgiving and Christmas, the Cranberry, hardly ever noticed the rest of the year, is the fruit du jour!
But unlike their cousins the blueberry, who are so plentiful in spring and summer, the cranberry reigns in the winter months and is equally terrific for eye health.
Cranberries are very versatile as well and can be prepared in jellies, relishes, muffins, cakes, appetizers, pies and almost anything else. They blend well with brie cheese, but I’m hearing that that is a rather acquired taste and some folks think it’s terrible. I say try it yourself and see what you think.
Like many fruits and vegetables that are good for your eyes, cranberries are also great for cardiovascular health and certainly help improve night vision. They’re loaded with both Vitamin A and C, and recent studies show they provide great benefits to those suffering urinary tract infections. That is because they are big enemies of E.coli bacteria, so they don’t let it build up along the urinary tract wall. Worth a try, for sure.
But for the eyes, we already know they’re sensational. Like blueberries, they have lots of lutein which has long since been proven to help prevent aging macular degeneration as well as cataracts.
Eyes are the most the most delicate organs in the entire body so rather than take them for granted, we should pay attention nutrition-wise to ensuring their continued health and their part in fighting aging problems with vision and eye diseases or infections.
Cranberry juice is a sure way of absorbing all that Vitamin A and C, and at holiday time, it’s fun mixed with ginger beer or warm cider for a holiday drink.
But sample one of these recipes to see other ways of celebrating the holiday with this delicious little red fruit, be it dried, fresh, frozen, or in a can. There’s more than cranberry sauce that meets and treats the eye!
Cranberry and Brie (for appetizer or dessert)
3 cups fresh or frozen cranberries
1 cup brown sugar, packed
1 cup orange juice
1/3 cup flour
1 tsp vinegar
4 oz. blue cheese, chopped
1 tsp vanilla
2 Tbl. butter
1 pie crust (made or purchased) (frozen is easiest)
Topping
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed
Preheat oven to 450°. In a saucepan, combine cranberries, brown sugar, orange juice, flour and vinegar. Cook over medium heat until berries pop, about 15 minutes.
Meanwhile, have crust in a 9-in. metal pie plate; flute edges. Sprinkle with cheese; bake 8 minutes or until cheese begins to melt. Reduce oven setting to 350°.
Remove cranberry mixture from heat; stir in vanilla. Pour into crust. Dot with butter.
For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Bake about 30-35 minutes until crust is golden brown and filling is bubbly (cover edges with foil during the last 20 minutes to prevent overbrowning ). Serve warm or at room temperature. Refrigerate leftovers.
Cranberries and avocado Appetizer
1 Tbls. Lime juice
2 Tbls. Honey
1/4 Cup chopped onion (try red onion for flavor and color)
2 avocados, cut in ½ inch pieces
1 minced jalapeno (optional, adds extra tang)
¾ Cup cranberries
1 Tbls. Chopped cilantro
Pepper and salt to taste
Directions
Whisk together lime juice, honey, jalapeno and onion.
Add avocados, cranberries and cilantro. Season with salt and ground pepper; toss gently to combine.
Serve with Pita Crisps or tortilla chips, as desired.
If you want pita crisps, preheat oven to 350 degrees, split 2 pitas in half horizontally, brush both sides with 3 tablespoons olive oil; salt and ground pepper. Cut into triangles; spread on a baking sheet. Bake, turning once, until crisp, 10 minutes.
Other Great Eye healthy Recipes
