The juice of these scarlet berries has long been used as a home remedy for cystitis and other bladder, kidney and urinary tract infections. Cranberries are by their origin, native to North America. But we do find it these days in select outlets in India. The scientific explanation for using cranberries as a home remedy for the above-mentioned ailments is due to the fact that these scarlet berries have high acidic content. It was thought that these fruits raised the acid levels of urine, thereby killing the bacteria responsible for the infection. Scientific research suggests that cranberries contain a substance that stops the infectious bacteria from clinging to the cells that line the urinary tract and bladder, preventing them from multiplying. Further research undertaken by Israeli scientists comparing a variety of juices indicates that the only other fruit to have a similar effect is the blueberry, a member of the same botanical family.
Many urologists recommend drinking a couple of glasses of cranberry juice daily, as a preventive measure and to help to control mild infections. If symptoms persist, seek medical advice as medication might be necessary. Commercially produced cranberry juice is high in added sugar, which may not be evident from its tart taste. It is hence not suitable for certain people such as diabetics.
Cranberries are known as bouncing berries because good ones bounce. People tip them down steps to test them – the bad ones remain where they fall while the good ones keep bouncing.
Here's a lip-smacking recipe, the cranberry chutney.
INGREDIENTS:
2 tsp chana dal
2 tsp urad dal
1/4 tsp fenugreek seeds
1 tbsp oil
1 onion cut fine
6 dry red chillies
1/2 cup fresh cranberries salt to taste
METHOD
Dry-roast chana dal and urad dal separately until reddish and aromatic. Roast methi seeds separately until they turn brownish. Soak these three ingredients in sufficient water for at least one hour.
Heat one tbsp of oil in a heavy bottomed pan, add onions to it and saute till transparent. Now, add dry red chillies, and stir a few more times, then add '/2 cup of washed fresh cranberries, and stir until the cranberries are cooked and soft.
Cool to room temperature, and grind this along with the soaked and drained lentils to a smooth paste, adding water as required. Add salt to taste and give it another quick turn in the grinder.
Serve this chutney with dosai or adai or upma varieties