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All about cranberry

Fruit is healthy - all we know this. It may be surprising, though, that some of these trifles can provide crucial physiological help for your body - so can cranberry.

Cranberry (Vaccinium) comes from Northern Europe and is even today available in its natural habitat in great quantities at some places there. We know of three hundred kinds of cranberry, which live in characteristically wet forests. Among the three hundred, only three kinds of cranberry are native in Hungary: lingonberry (V. vitis-idaea), bilburry (V. myrtillus) and cranberry (V. macrocarpon). It can be picked at several places in the summer and autumn and it is worth a try since cranberry, even if it is fine in dried or frozen form, still contains the most nutrients when fresh.

Cranberry should not be cleaned except immediately before eating (the wax-like layer conserves the berries), and it should be kept cooled, this way it remains fresh for several weeks.

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Cranberry has outstanding potassium content, but also some calcium, magnesium, iron, sulphur, manganese, phosphorus, zinc, and vitamins C and A as well. The most well-known physiological effect of cranberry is its anti-bacterial character, which means that different skin rashes and skin diseases can be effectively cured with cranberry. However, you should be careful with cranberry tea, for its antibiotic effect is undoubted, it can cause headache or sickness in large quantities. Cranberry is most commonly used in the form of jam served for game dishes as a perfect balance to the somewhat sour flawour of deer. You can also make syrup out of it, and cranberry wine is also popular in some Northern regions.