Dried Cranberry Halves
These dried Cranberry Halves provide an easy and convenient way to enjoy the bright, sweet-tart flavor, nutrient density and ruby red color of this superfruit. Cranberries have been used for centuries, both as food and medicine, as they are rich in vitamin C and antioxidants.
Suggested uses
Basic prep
Ready to use. No preparation necessary. To rehydrate, pour boiling water over fruit and let sit, covered, for 5 to 10 minutes. Drain well before using.
Storage & handling
Store in cool, dry place.
Ingredients
Cranberry, sugar, sunflower oil.
Cranberries belong to an evergreen dwarf shrub family. The low, flowering shrubs can measure approximately 7 feet. Evergreen shrubs have small dark green leaves leaves and deep pink flowers. The fruit is a berry, which turns yellow and eventually deep red when ripe. Cranberries are tart and acidic in flavor, and are traditionally processed into juices and jams, or dried and sweetened for use as a snack food. Cranberries boast high levels of antioxidants and vitamin C, as well as immune-boosting properties.
Mostly growing in acidic bogs, evergreen shrubs grow throughout cooler regions of North America. Harvests occur in autumn. Cranberry sauce is a popular condiment on traditional American and Canadian Thanksgiving menus, replicating the early cranberry sauces consumed by early settlers in North America. Native Americans are thought to have introduced cranberries to settlers, who utilized them as a food, a dye and a medicine.
Classic recipe
Cranberry Walnut Muffins
Dried Cranberries and Red Walnut muffins make the perfect morning indulgence. Indulge in the contrast of chewy Dried Cranberry Halves and crunchy Red Walnuts balancing both tart and sweet flavors.
