Cranberry (Vaccinium macrocarpon) offers a host of healing benefits year-round. And you can still find plenty of fresh berries—the most potent form—right now. Pick up a few extra bags to freeze for warmer months when cranberries are not in season.

Low in calories (only 46 per cup), these bright red berries are high in vitamin C and fiber, as well as the anti-inflammatory flavonoid anthocyanins. But because they’re so tart, sugar is usually added to cranberry juice and sauce. To avoid the extra calories, drink diluted juice.

Early settlers used cranberries to treat urinary tract infections (UTIs). Today, however, we know that cranberries keep bacteria from clinging to the lining of the urinary tract, preventing E. coli from multiplying and causing infections. The berries are even effective during pregnancy. Cranberry’s antiadhesion effects also fight plaque-causing bacteria from sticking to teeth and gums. Phytochemicals in the berry may help treat gastritis associated with H. pylori.

Growing evidence indicates that cranberry may inhibit stroke and neurogenerative diseases associated with aging. And laboratory studies suggest this fruit may offer anticancer and anti-inflammatory benefits as well.