Recipes Using the Beautiful, Tart Cranberries
Cranberries are often a popular part of Holiday celebrations in the form of cranberry sauce, cranberry drinks and dried cranberries added to stuffing, casseroles or dessert.
As far as healthy foods go, cranberries are at the top of the list due to their high nutrient and antioxidant content and are often referred to as a “super food.” Not to mention, half a cup of cranberries contains only 25 calories!
The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more.
Make cranberries a fresh and healthy addition to your winter meals, with these unique and some traditional recipes.
Cranberry Sauce with Oranges
- 1 12-ounce bag fresh cranberries, picked and rinsed
- 2 apples, peeled and diced
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1/4 teaspoon allspice
- Pinch salt
- 1 orange
- Stir together cranberries, apples, brown sugar, orange juice, allspice and salt in a large saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring often until the cranberries have popped and the mixture thickens, about 5 minutes. Remove from heat.
- Meanwhile, zest orange. To supreme the orange: Cut skin and white pith off the orange. Cut between membranes to remove individual segments, working all the way around the orange. Gently stir the zest and orange segments into the compote. Discard orange membrane and peel. Cool compote completely, about 2 hours.
Yields 4 cups, each ¼ cup serving contains; Calories 53, Sugar 10g, Fat 0g, Carbohydrates 13g, Fiber 1g.
Pecan Cookies with Cranberries
- 2 cups all-purpose flour
- ¾ cup Sugar
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup Olive oil
- ¼ cup (1/2 stick) unsalted butter
- ½ cup orange juice
- 1 egg
- 1 cup dried cranberries
- ½ cup chopped pecans
- 1 ½ teaspoons grated orange rind
- Heat oven to 400°F. Coat 3 baking sheets with nonstick cooking spray. Whisk flour, sugar, salt and baking soda in a small bowl; set aside.
- In a large bowl, beat olive oil, butter and orange juice on medium speed for 2 minutes. Beat in egg. At lowest speed, beat in flour mixture, just until blended. Add cranberries, pecans and orange rind. Beat for 1 minute.
- Drop by heaping tablespoonfuls onto baking sheets, about 2 inches apart.
- Bake cookies at 400°F for 8 to 10 minutes, until firm and golden around edges. Transfer cookies to wire racks to cool completely.
Yields 3 dozen.
Cranberries and Cabbage Winter Salad
- ½ medium green cabbage, thinly sliced
- 1/2 medium red cabbage, thinly sliced
- 1 medium unpeeled crisp apple, thinly sliced
- 1 cup walnuts, coarsely chopped
- 1 cup dried cranberries
- 1/3 cup thinly sliced red onion
- 1/3 cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon local honey
- 1/2 teaspoon celery seed
- 1/4 teaspoon salt
- Put the green cabbage, red cabbage, apple, walnuts, cranberries, and onion into a large bowl and mix well.
- In a small bowl, whisk together the vinegar, olive oil, local honey, celery seed, and salt. Pour over the cabbage and toss well. Cover and refrigerate until ready to serve.
Cranberry Orange Bread
- 2 cups white whole-wheat flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1 teaspoon orange zest
- 1/3 cup olive oil
- 3/4 cup fresh orange juice
- 1 egg
- Grease an 8×4 loaf pan. Set aside. Preheat oven to 350 degrees F.
- In a large bowl, add white whole-wheat flour, sugar, baking powder, baking soda, salt, cranberries, and orange zest. Gently stir.
- In a medium bowl, add olive oil, fresh orange juice, and an egg.
- Add wet ingredients to dry ingredients. Stir to combine everything together. Scrap the batter into prepared loaf pan. Bake for 30-35 minutes. Remove and let cool for 5 minutes.
Yields 12 slices.
Cranberry and Broccoli Salad
- 5 cups broccoli florets, cut into 1/2-inch pieces
- 1/2 cup chopped red onion
- 1 cup shredded sharp Cheddar cheese
- 1 cup cooked and crumbled bacon pieces
- 1 cup sunflower kernels
- ¾ cup craisins, dried cranberries
- 2 boiled eggs, finely chopped
- 1 cup salad dressing or mayonnaise
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine all salad ingredients in a large mixing bowl; mix well.
- Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour.
Believe it or not there those of us, who still love the canned, jellied cranberry sauce. Here are a couple of recipes for using the good old-fashioned canned treat.
Cranberry Mustard Dip
- 1 and 1/2 cups cranberry sauce (that’s about 1 – 14 oz. can)
- 1/2 cup yellow mustard
- 1/2 small onion, diced
- 2 Tbsp. honey
- 1/2 tsp. garlic powder
- 1/2 tsp. table salt
- Put all ingredients in a blender or food processor. Puree until smooth.
This is a tangy sauce that can be used as a dip for pretzels, or cocktail wieners, as well as a sauce for chicken or pork.
Glazed Pork Roast
- 4 pounds boneless pork loin roast
- 2 teaspoons cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon grated orange peel
- 2 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1 14 ounce can, cranberry sauce
- 1 large red onion, cut into 6-8 wedges OR 12 small whole onions, peeled
- Combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, vinegar, and cranberry sauce. Cook and stir over medium heat until thickened. Set aside.
- Place roast in shallow roasting pan. Insert meat thermometer. Roast at 325ºF for 1 hour. Place onion wedges around pork. Spoon about 1/2 cup cranberry mixture over roast and onions. Continue to roast for 30-60 minutes or until meat thermometer registers 155ºF-160ºF.
- Let stand 5-10 minutes before slicing. Serve with remaining cranberry mixture.
Sweet and Savory Chili
(Adapted from an Ocean Spray recipe)
- 1 tablespoon vegetable oil
- 2 1/2 pounds boneless, skinless chicken tenders, cut into ¾-inch pieces
- 2 cups chopped onions
- 2 cups chopped green bell peppers
- 2 15 to 16-ounce cans spicy chili beans
- 2 14.5-ounce cans diced tomatoes
- 2 12-ounce bottles Chili Sauce
- 1 14 ounce can jellied cranberry sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- Shredded cheddar cheese, sour cream, and sliced green onions
- Heat oil in Dutch oven or large saucepan over medium-high heat. Add chicken, chopped onions and bell peppers. Cook, stirring occasionally, for 8 to 10 minutes or until chicken is cooked through and vegetables are softened.
- Stir in chili beans, tomatoes, chili sauce, cranberry sauce, chili powder, cumin, salt, and black pepper. Bring to a simmer; reduce heat. Cover and cook for 1 hour. Or pour ingredients into 4 to 5-quart slow cooker. Cover and cook on low for 4 to 5 hours or until mixture is heated through. Divide chili evenly among bowls. Top with cheese, sour cream and green onions.
Yields 6 servings.