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  2. Experts Share Surprising Health Benefits of Cranberries - AOL

    www.aol.com/lifestyle/experts-share-surprising...

    For a quick, convenient option, look for unsweetened dried cranberries. “Sweetened dried cranberries tend to have more than 20 grams of added sugar for a small serving,” says Karp.

  3. Dried fruit consumption linked to lower type 2 diabetes risk ...

    www.aol.com/dried-fruit-consumption-linked-lower...

    A recent study surprisingly found that that increasing dried fruit intake by about 1.3 pieces daily may help lower the risk of type 2 diabetes by up to approximately 60%.

  4. Should You Eat Cranberries? The Benefits, Nutrition, and More

    www.aol.com/eat-cranberries-benefits-nutrition...

    Americans eat nearly 400 million pounds of cranberries each year, according to a 2019 report by the Agricultural Marketing Resource Center. Each person in the United States eats about 2.3 pounds ...

  5. Dried cranberry - Wikipedia

    en.wikipedia.org/wiki/Dried_cranberry

    Dried cranberries are made by partially dehydrating fresh cranberries, a process similar to making grapes into raisins. [1] They are used in trail mix, salads, breads, with cereals, or eaten on their own. Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered ...

  6. Cranberry juice - Wikipedia

    en.wikipedia.org/wiki/Cranberry_juice

    Cranberry juice is an acidic drink with a pH of about 2.6. [9] Some cranberry juice products contain large amounts of sugar used in manufacturing to make the drink more palatable, but their consumption may increase the risk of hyperglycemia and reduced control of blood glucose in people with diabetes or glucose intolerance. [4]

  7. Dried fruit - Wikipedia

    en.wikipedia.org/wiki/Dried_fruit

    Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:

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