Nov 20, 2017 12:00 AM

Author: Office of Public Affairs

Cranberries are packed with vitamins and antioxidants—and they taste great. So, why do we relegate them to canned sauce once a year? Here are some recipes to incorporate cranberries into menus all year long.

Walnut Cranberry Acorn Squash


1 acorn squash, cut in half
½ cup walnuts, roughly chopped
½ cup cranberries, frozen or fresh
4 tablespoons brown sugar
2 tablespoons butter


Preheat the oven 375°.
Cut acorn squash in half. Remove seeds.
Place acorn squash in a baking dish.
Combine walnuts, cranberries and brown sugar.
Split the mixture between two halves of the squash.
Top each half with 1 tablespoon of butter.
Loosely cover squash with foil and bake for 1 hour 15 minutes or until fork inserted into squash goes in easily.


Calories 211, Protein 3g, Fiber 3g, Fat 16g, Sugars 4g


Slow Cooker Cranberry Chicken


4 boneless chicken breasts or pork
1 cup French dressing
1 15-oz. can whole cranberry or 1 cup homemade sauce
1 envelope onion soup mix 


Place chicken in slow cooker in a single layer.
Whisk together dressing, cranberries and soup mix.
Pour over chicken.
Cook on low for 6 hours.


Calories 547, Protein 32g, Fiber 1g, Fat 26g, Sugars 43g


Cranberry Orange Relish


1 orange
1 12-oz. package fresh or frozen cranberries (rinsed and drained)
¾ cup sugar
1 tsp. cinnamon
1 Tbsp. lemon juice


Cut orange into eighths.
Evenly chop half of orange and half the cranberries in food processor.
Transfer to a bowl.
Repeat process with other half of orange and cranberries.
Mix in sugar, cinnamon and lemon juice.


Calories 124, Protein 0g, Fiber 2g, Fat 0g, Sugars 24g

cooking cranberries health

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