Ingredients 7

Hey guys, now I'm gonna explain you about 3 ingredients.

1. Cranberry

Cranberries are similar to olives and artichokes in the sense that each of these fruits must be altered from their raw stage to create a product that is truly palatable for human consumption. Raw Cranberries are glossy and scarlet red in appearance, firm in texture with a bitter, starchy and tart flavor. Once juiced, cooked and processed, Cranberries display the perfect sweet-tart ratio that is both quenching and nostalgically satisfying. The best fresh Cranberries are not only firm to the touch but have a bouncing quality that is actually tested during harvest. The highest quality Cranberries will bounce freely off a hardened surface. Fresh Cranberries have a peak season in winter.
Cranberries, botanically known as Vaccinium macrocarpon, are the fruit of a deep rooted evergreen shrub trailing plant of the genus, Vaccinium, the same genus that contains the blueberry plant. The Cranberry received its original name, 'Crane berry' as a result of the plant's flower abstractly resembling the head of the Sand crane, which frequented the bogs that the Cranberry plants were found growing in within Northeastern United States. 

Cranberries are well known for and continue to be heavily researched for the health benefits they provide. They are loaded with antioxidants, anti-cancer and anti-inflammatory properties. They contain high levels of phytonutrients, which provide their intense red coloring. These phytonutrients are actually enhanced by sunlight exposure, thus, inadvertently the method of harvesting floating Cranberries allows the Cranberries to develop greater concentrations of the antioxidant, anthocyanin. It is important to note, Cranberries must be eaten in a non-processed form to provide the highest level of health benefits. Processing disrupts the antioxidant combination and decreases their level of synergistic benefits.
Cranberries' culinary uses are primarily as a processed fruit: dried or frozen whole, canned or processed into fruit juices and sauces. They are also synonymous with Winter menus, complimenting Holiday dishes both sweet and savory. Fresh Cranberries can be combined with other fruits or soaked in other fruit juices with sugar to lower the fruit's intense tartness. Fresh fruit can be chopped and added to salad greens, soft cheeses or it can be cooked and reduced into a cranberry sauce, chutney or jelly. Dried Cranberries can be included in salads, stuffings, breads, cookies and cakes. 

As tradition historically suggests, the Cranberry is native to North America. Prior to any settlers arriving in America the plant was flourishing wild in acidic bogs throughout Northeastern United States and Canada. Cranberries grow wild and have been naturalized in other regions of the Northern Hemisphere, including Northern Europe and Northern Asia. On a commercial scale, Cranberries are water cultivated in bogs. This allows for the buoyant berries to simply float on the water's surface for easy harvest. 

Source:

http://www.specialtyproduce.com/produce/Cranberries_210.php

2. Mulberry

Mulberries are technically an aggregate of many tiny fruits arranged concentrically around a central stem. They have the immediate appearance of an elongated blackberry and are almost jet black in color with the occasional ruby blush. They are aromatic and literally sticky sweet, their coloring so deep and texture so fragile and syrupy that they stain at the slightest touch. On the palate, they offer flavors of blackberry jam, baking spices, cassis and a hint of woodsy cedar. Mulberries ripen exceedingly fast, are highly perishable and should therefore be eaten almost immediately after harvest. Mulberries are available briefly during mid-summer. 

The Mulberry is a member of Moraceae family and the Morus genus. There are over 150 different species of Mulberries producing fruits that range from jet black to pure white. Three main species have been recognized for their economic importance, White mulberry (Morus alba), Red or American mulberry (M. rubra) and Black mulberry (M. nigra). The Mulberry rose to importance in congruence with the silk industry, as its fruit and leaves are the sole food source of the silk worm. They remain prolific in modern day Turkey where the famous Turkish silk carpets are distributed throughout the world. 

Mulberries are a rich supply of antioxidants and the phenolic flavonoid phytochemicals, resveratrol and anthocyanin. They supply vitamins A, C, E, K, B-complex group, beta-carotene, lutein, iron, potassium, manganese, niacin, riboflavin and folic acid. 

Mulberries are commonly used in ice cream, sorbet, jams, jellies, beverages, gastriques, and baked goods, especially pies. They can be substituted for blackberries, but are considerably sweeter and have a lower moisture content. Be sure to remove their inner stem, which may be fibrous, or thoroughly puree to avoid any unwanted fragments. Complimentary pairings include other bramble berries, stone fruit, young cheeses such as burrata and chevre, pork, duck, wild game, basil, mint, baking spices, and arugula, cream, mascarpone and citrus. 

There are several references to the Mulberry in the works of William Shakespeare. For instance, in the tragedy Coriolanus, he mentions the fragility and staining quality of ripe Mulberries, “now humble as the ripest mulberry that will not hold the handling”, There are several references to the Mulberry in the works of William Shakespeare. For instance, in the tragedy Coriolanus, he mentions the fragility and staining quality of ripe Mulberries, “now humble as the ripest mulberry that will not hold the handling”.

source:

http://www.specialtyproduce.com/produce/Mulberries_1030.php

3. Blackcurrant

Black currants grow on deciduous shrubs that reach heights of 2 meters on average. The small glossy berries grow in tightly clustered strands and are a deep inky blue color when fully ripe. Their soft pulpy flesh has a juicy texture and contains multiple small edible seeds. The skin of Black currant berries is slightly thicker than other varieties, contributing to its strong flavor and tannic finish. Their complex flavor profile consists of concentrated raspberry and blackberry, gooseberry, passionfruit, rose and pine. Black currants are available in summer. 

Black currants are botanically classified as Ribes nigrum, and are distant relative of the gooseberry within the family Grossulariaceae. There are over 150 species within the Ribes genus, each categorized by color: red, white or black. Most Black currant varieties are known for their considerable strong flavor and usually require processing before eating. They are most famously used as the flavor base for the liquor Crème de cassis. 

Black currants are an excellent source of vitamin C, containing almost twice that of an orange. They also provide flavonoids, beta-carotene, lutein and phenolic acid. 

Though the occasional perfectly ripe Black currant is sweet enough for fresh eating, most often these tart berries are reserved for cooked applications. They are typically made into jams, jellies, syrups and liqueurs which are bolstered with some kind of sweetener. In savory dishes, their natural astringency can add the necessary acidity to sauces that accompany rich meat and wild game. Make a pan sauce with cassis, fresh currants and honey for seared duck breast. Finish a loin of roast pork in a sauce studded with Black currants and sage. Make a vinaigrette with Black current juice and olive oil to dress a warm venison salad with hazelnuts, feta cheese and chicory. Other complimentary flavors include, apple, pear, ginger, oats, juniper, vanilla, cinnamon, cloves and woody herbs. 

In the Second World War, Black currant syrup was recommended to parents to serve children by the British government to make up for the lack of vitamin C from other unavailable fruit.
Black currants are native to Central and Eastern Europe as well as parts of Asia. The earliest record of their cultivation dates back to the 11th century where they were grown in a Russian monastery garden. It was not until much later during the 17th century that official commercial production of the Black currant actually began. The bushes can be very long-lived, but require heavy pruning each year to insure a robust fruiting. 

Source:

http://www.specialtyproduce.com/produce/Black_Currant_Berries_20071.php