Why you might be more likely to eat your cranberry than your steak

In the years since it was introduced to Ireland, cranberry has been embraced by many.

“We love it because it’s got a lot of vitamins and minerals and vitamins and mineral nutrients,” says Claire McManus, owner of Irish food and drinks company The Cucina.

“It’s good for the body.”

However, the health risks of eating it are well-known.

The US government has banned the sale of cranberries in many US states, and it is not uncommon for people to seek a ban on the product.

For the uninitiated, cranberries are a type of hard fruit.

They’re hard and shiny, and can be used in a variety of cooking, making it a popular choice in Irish cooking.

Cranberries are also used in the traditional baking, making them a popular ingredient in the Irish foodie culture.

The sweet taste and crunchy texture of the berries has been around for centuries, and is often considered to be part of the natural sweetness of the fruit.

When eaten raw, the cranberries contain a lot more vitamin C than the cooked fruit.

In fact, a quarter of all the vitamin C in a pint of cranberry juice is absorbed in just 24 hours.

According to The Food Standards Agency (FSA), one teaspoon of cranapple juice has over 4g of vitamin C, which is a little less than a quarter cup of strawberries or a little more than a cup of applesauce.

“It’s not like eating the fruits, but eating the berries,” says McManu.

“So the vitamin levels are a little bit higher than they should be.”

The amount of vitamin A and C in the cranberry is much higher than the equivalent amount in strawberries.

It also has a greater percentage of carotenoids, which are the antioxidants in fruits, than a large amount of orange juice or other fruit juice.

Cranberries are an important source of protein and iron, as well as magnesium, which helps to reduce the risk of heart disease and diabetes.

Although cranberries can be eaten raw or cooked, the best way to eat them is in a salad or with a cooked dish such as mashed potatoes.

A simple cranberry dressing, made with cranberries, may have a similar nutritional profile to the kind of dressing made with red meat.

It’s a good idea to make a few cranberry pancakes, or use a variety to make your own.

As well as the health benefits, the flavouring from cranberries helps to make it easier to digest.

This means the fruits can be easily eaten on their own, without the need for a spoon.

Another benefit of eating cranberries is that they’re a great source of vitamin E, which can help prevent blood clots and heart disease.

They also contain a wide range of antioxidants, which help to keep the heart healthy.

If you’re unsure what to make with cranberry flavouring, McManua suggests adding a pinch of cinnamon to your cranberries.