Read the FoxNews.com article "Cranberries: A Natural Antibiotic" - http://www.foxnews.com/story/0,2933,311734,00.html. The link above provides all the nutritional information you could want about cranberries, and why they are good for you.

Here's how I'm making my Cranberry Sauce this year: Use fresh, organic berries: in the northwest, organic cranberries are grown at Flugstad Farms in Silverdale Washington; in Bandon, Oregon they are grown at the Berry Patch, Taylor Farms and Eagle Organic; and, in Sixes, Oregon they are grown at Bush Prairie Bogs and Winsmuir Farm. If you are using frozen organic cranberries, keep them frozen, only pick through them before you cook them, and add about two (2) minutes to the simmering time. It's the orange-tasting liqueur that gives this recipe the wonderful flavor that makes this sauce extra special. Makes about 2 1/4 cups of sauce:

3/4 cup water
1 cup granulated organic sugar
1 Tablespoon grated orange zest
1/4 teaspoon table salt
1 (12-ounce) bag organic cranberries (be sure to sort through the berries)
2 Tablespoons orange liqueur (I prefer Grand Marnier, but Triple Sec is good too)

Bring the water, sugar, orange zest, and salt to a boil in medium non-reactive saucepan over high heat; stir occasionally to dissolve the sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until sauce is slightly thickened, and about two-thirds of berries have popped open. This will take about five (5) minutes. After you take the saucepan off the heat; stir in the orange liqueur. Transfer to a non-reactive bowl, cool to room temperature, and serve. You can cover and refrigerate your cranberry sauce for up to 7 days. Let your sauce stand at room temperature thirty (30) minutes before serving. Enjoy!