How to get more Cranberry in Your Diet
As we explain in our article, “Cranberries – The Thanksgiving Superfood Your Teeth & Gums LOVE”, cranberries are jam-packed full of phytonutrients, anthocyanins, flavonoids, phenolic acids, and many other vitamins and minerals that are excellent for your health.
But you don’t need to save these beautiful, little red fruits for your once-a-year Thanksgiving celebrations. They are packed full of so much goodness you really need to be eating them all year round!
Take a look at some of the ways listed below to get more cranberries into your diet:
- Add a handful of frozen cranberries to your smoothie
- Put them in pancake, muffin, scone and quick bread batters (try banana cranberry bread – delicious!)
- Add dried cranberries (try to use some with only a little added sugar or fruit juices) to trail mix and salads
- Try making a salsa with fresh cranberry instead of tomato, jalapenos, cilantro and onion – you’d be surprised
- Add cranberries to pies and cookies – cranberry walnut cookies, pear or apple & cranberry pie anyone?
- Add fresh or dried cranberries to your hot breakfast cereal or dried cranberries to your cold cereals
- Use those great cranberry sauce and chutney recipes year-round with all types of grilled meats and fish
Now they are fresh in our markets, remember to stock up and freeze them for use throughout the year!
Our Favorite Cranberry Recipes
This chutney is a great alternative to the sweeter ones you may be accustomed to. The shallot and black pepper make a complex flavor. Great not only with turkey but grilled chicken, duck, or fish. And great all-year-round!
Cranberry Black Pepper Chutney
Gourmet Magazine 2002
Makes: about 1 cup
- 1/3 cup finely chopped shallot
- 1 tablespoon unsalted butter
- 2 cups fresh or frozen cranberries (if frozen do not thaw)
- 1/2 cup sugar
- 1/3 cup water
- 1 tablespoon cider vinegar
- 3/4 teaspoon cracked black pepper
- 1/4 teaspoon salt
- Cook shallot in butter in a saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes
- Stir in remaining ingredients and simmer, uncovered, stirring occasionally until berries have burst and chutney is thickened, about 20 minutes
- Cool to room temperature
Chutney can be made 1 week ahead and chilled, covered.
This is another recipe that is not only great for the Thanksgiving Table but a treat for the rest of the year as well:
Cornbread with Fennel Seeds, Dried Cranberries & Golden Raisins
Gourmet Magazine November 2001
- 1 1/3 cups all-purpose flour
- 2/3 cup yellow cornmeal (not coarse)
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
- 2 large eggs
- 1 1/2 cups well-shaken buttermilk
- 1/2 cup golden raisins, coarsely chopped
- 1/2 cup dried cranberries, coarsely chopped
- 1 1/2 tablespoons fennel seeds, coarsely crushed with a mortar and pestle or pulsed in an electric coffee/spice grinder
- Preheat oven to 375°F. Butter 2 (8- by 4- by 3-inch) loaf pans and dust with flour, knocking out excess.
- Stir together flour, cornmeal, sugar, baking powder and soda, and salt in a large bowl.
- Whisk together butter, eggs, and buttermilk in another bowl.
- Add to flour mixture, stirring until just combined.
- Stir in raisins, cranberries, and fennel seeds.
- Divide batter among pans, smoothing tops, and let stand 10 minutes.
- Bake in middle of oven until tops are pale golden and a tester comes out clean, 30 to 35 minutes. Cool in pans on racks for 10 minutes, then invert onto racks and cool completely.
Cornbread can be baked 3 days ahead and kept, wrapped tightly in plastic wrap, at room temperature.
Cranberry extract is one of the great all-natural, anti-bacterial and anti-inflammatory ingredients in our all-natural tooth and gum formula Good-Gums!