Thank you for the Cranberry
The fresh glossy tart red berries of winter celebrations are here in abundance as Thanksgiving and winter holidays begin. Cranberries are at their peak from October through December. Although available all year in juices, canned, dried and frozen cranberries, there is something more festive and delicious to use the fresh cranberry. Bags of fresh cranberries are readily available to freeze and have during the year.
The cranberry belongs to the same genus as the blueberry and a good source of ellagic acid, an antioxidant compound. Cranberry juice is known for the healing power of prevention and treating urinary tract infections. The cranberry antioxidant provides important anti-inflammatory benefits to the cardiovascular system, digestive tract and protection against breast, colon, prostate cancers.
The maximum nutrients and taste of cranberries are retained best when used fresh and not prepared in a cooked recipes. When frozen they can be chopped in a blender for fresh cranberry salads, or unfrozen tossed in salads or added to a favorite fruit juice. Dried sweetened cranberries provide another source of the nutritional benefits to add to cereals, salads, rice, breads, cakes and brownies or a serving size of 1/3 cup to eat by the handful.
o Combine cranberries with apples, oranges and pineapple pecans and sweeten with honey or fruit juice for a salad. o Red gelatin combined with whole cranberry sauce, crushed pineapple, chopped apple and chopped walnuts makes an attractive salad for the holiday table. o Cooked sweeten cranberries make a good side dish to serve with roast turkey or ham. Boil one cup of water, one cup of sugar, add 3 cups of cranberries. Cook 10 minutes, or berries pop, pour into serving dish; let cool to room temperature. The sauce can be refrigerated and served cold. o Dried cranberries can be utilized in salads, breads, and with entrees such as Cranberry Balsamic Glazed Chicken.
- 12 ounces fresh whole cranberries or frozen whole berries
- 1 medium naval orange
- ¾ cup sugar
- ¼ cup gelatin powder, cherry, orange, or lemon
- ¼ cup coarsely chopped pecan
- Chop cranberries in blender or food processor.
- Pour into large bowl.
- Using the whole orange, cut into quarters or smaller and chop in the blender or processor.
- Add the orange pieces to cranberries.
- Stir in the sugar, gelatin powder and pecans.
- Cover; refrigerate at least 2 hour to dissolve sugar and cool.
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Look at these interesting Cranberry Recipes:
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.