Cranberries are a well-known source of vitamins. They can be found in swamps and bog forests from September until the arrival of snow. Cranberries are round, red, tart berries with a strong skin. They can be added to almost any dishes. They are the most plentiful in autumn, which is also the season when the berries are the most abundantly used. Cranberries look great on a plate and their deep ruby colour whets the appetite.
The acidic taste of cranberries can be balanced with oranges, apples, pineapples or pears. Their tartness can be cleverly used in fresh salads: replace lemon juice and vinegar with fresh cranberries or freshly squeezed cranberry juice. Using cranberries is the healthier option, as the red berries make the salad taste better and add colour. Dried autumn berries add zest to muesli or oatmeal porridge. Dried cranberries can also be eaten instead of sweets. The taste of cranberries becomes less acidic when they’re dried, but they don’t lose any of their goodness.
You can make a great autumn salad from fresh cabbage, carrot, cranberries and pineapple. Rinse the cabbage and carrot and grate the carrot coarsely. Cut the cabbage into thin strips and cube the fresh pineapple. Crush the cabbage and carrot with a little sugar and salt to soften, then add the pineapple cubes and red cranberries. Squeeze juice from some cranberries to make the salad taste even better. Mix the salad carefully with a wooden spoon until even. Sprinkle some cranberries on top before serving, as their vibrant colour will make it look really pretty on the table.