Crazy About Cranberries - CulinArt Group

Eat Well Blog

Crazy About Cranberries

Happy November everyone!  This month’s superfood is cranberries!

This berry has a very sharp sour taste which is why they are rarely, if ever, eaten raw. The most common ways to consume them are within juice, sauces, dried, or when powdered and blended within supplements. When you eat this bright colored berry, you are consuming high levels of carbs and fiber, and a significant number of vitamins and minerals. Not only are we gaining great nutritional value, but the most known health benefit of cranberries, is to protect our bodies against urinary tract infections.

A cranberry is composed of carbs and fiber. The main sugars in a berry are simple sugars including sucrose, glucose, and fructose. There is fiber within that is both soluble and insoluble. The insoluble fiber- pectin, cellulose, and hemicellulose- passes through your digestive system meanwhile the soluble fiber may cause digestive symptoms such as diarrhea. There are plenty of vitamins and minerals as well. Vitamin C, being the most abundant, is a predominant antioxidant that is essential for the maintenance of skin, muscles, and bone. Manganese is present and essential for growth, metabolism, and the body’s antioxidant system. Vitamin E, K1, and copper are also present and essential for fat-soluble antioxidants and blood clotting. Other potential benefits of this tiny, but super berry, include stomach cancer and ulcer prevention, and the positive aid in heart health.

Try this simple homemade cranberry sauce recipe to celebrate and enjoy this month’s superfood!

Whole Cranberry Sauce

Makes 36, 1/2 cup servings


  • 3 and 1/2 pounds Cranberries, frozen
  • 5 cups Brown sugar
  • 6 cups Water
  • 6 each Cinnamon sticks
  • 6 tsp Allspice, ground


In a pan, combine cranberries, water, sugar, cinnamon, and allspice. Cook on medium heat for 10 minutes until everything starts to bubble. Turn the heat down and the sauce will thicken. Chill until ready to serve. Be sure to remove the cinnamon stick before serving.

Let us know how you like to enjoy cranberries!

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  • November 1, 2021



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“I wanted to recognize the individuals at the Valley Forge Site Café who have been supporting us throughout the COVID-19 Pandemic.  I have been onsite at least a few days every week since June 2020 and I noticed that the team continued to provide quality and timely service for breakfast and lunch.  They effectively packaged the food to maintain CDC guidelines. Thank you!  ”

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“Just wanted to thank you and the team at Lake Success for taking care of us for my daughter's birthday. I figured the event was going to be straight forward, but it felt like the event was treated with just as much care and attention to detail as a wedding or other big event, which was very much appreciated. You anticipated everything that we needed and are so capable, bravo! The party was 10x more beautiful and lovely in reality compared to how I imagined it, thanks to you guys.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“My 6th grade daughter is a "picky eater" and a vegetarian but she really enjoys the food on the menu at SSFS and the thoughtfulness that goes into your menu planning. Thanks to your cooks and meal planners.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

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