My great-grandma, who lived to be almost 95, was a big believer in cranberry juice to keep urinary tract infections away. Turns out there's actually some science to back this up. Cranberries, which are packed with powerful antioxidants, are also a great source of vitamin C and fiber. One 45-calorie cup provides about 20 percent of your vitamin C need and almost four grams of fiber to fill you up.
Cranberries are delicious cooked into oatmeal or baked into fall treats like breads and even cookies. You can also easily make your own cranberry sauce to use in place of jelly in your almond butter sandwich (or sweet potato toast) or as a topping for yogurt, pancakes, you name it. Cover cranberries in a saucepan with water and bring them to a boil. Then lower the heat and simmer on low until they've cooked down and sweeten with honey to taste. For a change of pace, try cranberries in savory dishes with roasted root vegetables and flavors like pork and poultry.
Just keep it real with dried cranberries — use them as a garnish. Aside from being very calorie dense (and that suggested quarter-cup serving feels minuscule), many varieties also contain added sugar.