December Superfood: Cranberries - CulinArt Group

Eat Well Blog

December Superfood: Cranberries

Are you crazy for cranberries? Well if you are, you’re in luck! The superfood for December is a holiday favorite. These tiny little berries are one of America’s original super fruits. Cranberries are one of three fruits that are native to North America. Almost 95% of all cranberries are made into familiar products like juice, sauce, or dried. The other 5% are sold raw. Did you know cranberries are around 90% water? Despite being mostly water, cranberries grow on vines in bogs that are layered with sand, gravel, and clay. When they are ready to be harvested, the bogs are filled with water and the cranberries float to the top. Each berry has four air chambers, which cause them to naturally float and bounce. Rich in vitamins C, E, K, fiber and antioxidants, cranberries help protect against urinary tract infections and other chronic diseases. Be sure to pick out your favorite cranberry product to reap all of the superfood benefits.

Did you know…

…Around 200 cranberries are used to make 1 can of sauce

…Approximately 3,333 cranberries are used to make 1 gallon of juice

…White cranberry juice is made from regular mature cranberries, but before they develop their red color

…Cranberries can be stored in the refrigerator for 1 month and the freezer for 9 months

…Americans enjoy 80 million pounds of cranberries every year during the Thanksgiving holiday

Impress your friends and family with these fun facts and sweeten up your dishes with cranberries this holiday season!

  • Use cooked cranberries as cake decorations
  • Frozen cranberries can help keep holiday drinks cold
  • Add dried cranberries to oatmeal, trail mix, and salads
  • Put a sweet spin on salsa by adding cranberries
  • Try frozen cranberries in a smoothie
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  • December 3, 2018

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What our clients are saying

“We can’t thank you enough for all the time and effort you put into getting this emergency shipment of water to our Waco, Tx office. As always, you guys pulled out all the stops and did everything possible to help! I know it doesn’t seem like much to you, but our employees in TX that need drinking water are truly grateful. I feel so fortunate to work with such true professionals. I think you set the bar that your competition wishes they could match!”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“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!”

“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.”

“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.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

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