Vitamine pro 100g
| Vitamin C | 14 mg |
|---|---|
| Thiamin | 0,012 mg |
| Riboflavin (Vitamin B2) | 0,02 mg |
| Niacin (Vitamin B3) | 0,101 mg |
| Vitamin B6 | 0,057 mg |
| Pantothensäure (Vitamin B5) | 0,295 mg |
| Vitamin B12 | 0 µg |
| Retinol | 0 µg |
| Vitamin E | 1,32 mg |
| Vitamin K | 5 µg |
| Vitamin D | 0 µg |
| Vitamin D | 0 IE |
| alpha Carotin | 0 µg |
| beta Carotin | 38 µg |
| Cholesterin | 0 mg |
| Lycopin | 0 µg |
| Vitamin A | 63 IE |
| Vitamin A (RAE) | 3 µg |
| Cholesterin | 0 mg |
| Folsäure | 1 µg |
Mineralien pro 100g
| Kalzium | 8 mg |
|---|---|
| Eisen | 0,23 mg |
| Magnesium | 6 mg |
| Kalium | 80 mg |
| Phosphor | 11 mg |
| Natrium | 2 mg |
| Zink | 0,09 mg |
| Kupfer | 0,056 mg |
| Mangan | 0,267 mg |
| Selen | 0,1 mg |
Weitere pro 100g
| Cholin | 5,5 mg |
|---|---|
| Lutein und Zeaxanthin | 91 µg |
Rezepte-Vorschläge zu Cranberries roh
Mexikanische Cranberries
1 Dose (450 g) Cranberrysauce mit ganzen Beeren
1 Glas (280 g) Jalapeño-Pfeffergelee
2 Esslöffel gehackter frischer Koriander (ohne Stängel)
Alle Zutaten in einem kleinen Topf vermengen; bei schwacher Hitze unter häufigem Rühren kochen, bis das Gelee geschmolzen ist. Abkühlen lassen.
Sofort servieren oder kalt stellen.
Ergibt: 600 ml
Stained Glass Cranberries
These are very pretty. The berries have the appearance of stained glass beads.
4 cups fresh cranberries, rinsed
and drained, but not dried
2 cups granulated sugar
4 tablespoons brandy
Spread berries in a single layer in a 13 x 9-inch glass baking dish. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees F for 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake 10 more minutes. Again gently move the casserole back and forth.
Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month.
Serve in a cut glass bowl.
Frosty Mold of Cranberries
Source: Atlanta Cooks for Company, The Atlanta Music Club
Servings: 12
This dish is so pretty it can even serve as a centerpiece.
3 tablespoons mayonnaise, divided
1 (8.5 ounce) can crushed pineapples, drained
1 1/2 cups pineapple juice
2 cups boiling water
2 (3 ounce) packages cranberry gelatin
1 (8 ounce) package cream cheese, softened
1 cup heavy cream, whipped
1 cup walnuts, chopped coarsely
1 tart apple, peeled and chopped
1 (16 ounce) can whole cranberry sauce
Oil two 6-cup molds with 1 tablespoon mayonnaise and set aside.
Drain pineapple, reserving liquid. Add enough pineapple juice to the liquid to make 2 cups. Set aside.
Pour the boiling water into a medium-size bowl and sprinkle the gelatin over the water. Stir to dissolve. Add fruit juice and chill until partially set, about 45 minutes.
Blend together the cream cheese and 2 tablespoons mayonnaise. Gradually whisk the gelatin into the cream cheese mixture. Stir in the drained pineapple, cranberry sauce, nuts, and apple. Fold in the whipped cream. Pour into a prepared molds and chill until set, about 4 hours.
This may be frozen for 1 week and thawed in the refrigerator overnight. It may be thawed for 2 hours if you want to serve it partially frozen.