Cooking with Cranberries

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

Ingredients

1 acorn squash, cut in half

½ cup walnuts, roughly chopped

½ cup cranberries, frozen or fresh

4 tablespoons brown sugar

2 tablespoons butter

Directions

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

Nutrition

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

 

Slow Cooker Cranberry Chicken

Ingredients

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 

Directions

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

Nutrition

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

 

Cranberry Orange Relish

Ingredients

1 orange

1 12 Oz package fresh or frozen cranberries (rinsed and drained)

¾ cup sugar

1tsp cinnamon

1tbls lemon juice

Directions

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

Nutrition

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

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