Cranberries are rich in vitamin C.
Vitamin C, also known technically as “ascorbic acid”, has a sour taste. You can convince yourself of this by buying and trying ascorbine powder in the pharmacy. Because of this, fruits that are particularly rich in vitamin C are also usually quite acidic. With an average content of 7.5 to 10 milligrams of vitamin C per 100 grams, cranberries contain even more of this vitamin than lemons, for example - and they taste just as sour. At the same time, the high proportion of tannins makes the fruit bitter.
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Processed cranberries have a milder taste
Some people like this taste and therefore like to snack on cranberries straight from the bush. If you don't like raw cranberries, you can try jam, jelly or juice. Dried berries also taste much milder - especially if they have been sweetened with a little sugar or honey. Sauces or fruit purees made from cranberries are particularly tasty and - like cranberries - can be eaten with hearty dishes with game or cheese. Processed or cooked cranberries, however, often contain a lot of sugar, although in principle this would not be necessary due to the high pectin content.
Only eat cranberries raw in small quantities
If you like raw cranberries, you should still not eat too much of them - especially if you are taking medication that is absorbed through the intestinal lining. The ingredients of the cranberry can hinder the absorption of some drugs, and when consumed in large quantities, they have a flatulence and constipation effect.
Tips & Tricks
You can make raw cranberries more palatable by sprinkling them with sugar or drizzling with honey or maple syrup. Use about 50 grams of sugar for 200 grams of fresh cranberries.
