7 Cranberries Recipes Ideas: Natural Sweetener for Salad, Juice, and More 2022

Though practically unavoidable around Thanksgiving, we are lucky that we even get to eat cranberries today, a fruit that is uniquely American. They are one of only three major fruits that are native to North America. They weren’t even cultivated until 1815. And the majority of the fruit is grown in only five states: Massachusetts, Wisconsin, New Jersey, Oregon and Washington. 

Native Americans were among the first people to enjoy the tart berries, cooking a sauce sweetened with honey or maple syrup that was likely an offering at early Thanksgiving celebrations.

Cranberries grow on vines in boggy areas. Each year, more than 110,000 metric tons of cranberries are produced in the United States. Although 95% of all cranberries are used to make juice, jams and jellies, you can find them fresh in the fall and winter in most grocery stores. They’re delicious dried and sweetened as well, becoming something like a cranberry-flavored raisin.

Cranberries are far too bitter and sour to eat raw for most people. But you can easily make cranberry sauce from scratch by simmering whole, fresh or frozen berries with sugar and water. Or, try adding a few handfuls of cranberries to baked goods like breads and muffins. Sprinkle dried, sweetened cranberries into hot cereal or on top of leafy green salads.

Store fresh cranberries in your refrigerator for up to three weeks. They will keep safely in the freezer for several years, but their bright, tart flavor begins to break down after nine months or so. Do not eat fruit that is soft, brown or shriveled.

Source: www.wikipedia.org, www.fruitsandveggiesmatter.gov, www.health-care-clinic.org

Image by FreeDigitalPhotos.net

Warm Spinach Salad With Apples, Bacon, and Cranberries

1 granny smith apple, sliced
1 red onion, thinly sliced
1/2 cup dried cranberries, chopped
1 (10 ounce) package fresh baby spinach
1/3 cup balsamic vinegar
1 tablespoon sugar
2 tablespoons cranberry juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons reduced-fat sour cream
2 slices cooked bacon, crumbled (drained)

Prep Time: 5 mins
Total Time: 10 mins  

1. Combine first 4 ingredients in a large bowl; toss well.
2. Combine vinegar, sugar, juice, mustard, salt, and pepper in a small saucepan. Bring to a boil over medium heat; cook 1 minute.
3. Remove from heat, and stir in sour cream. Drizzle warm dressing over spinach mixture; toss well.
4. Sprinkle with bacon; serve immediately.

Cranberry Maple Carrots

2 lbs baby carrots, peeled if necessary
2 tablespoons unsalted butter
1/2 cup craisins (dried cranberries)
2 tablespoons pure maple syrup
1 teaspoon minced fresh ginger
1/2 teaspoon finely chopped fresh rosemary
salt and pepper

Prep Time: 10 mins
Total Time: 25 mins

1. Place carrots in a saucepan and cover with salted water; bring to a boil over high heat.
2. Reduce heat to medium and boil for 3 to 4 minutes or until almost fork tender; drain well and set aside.
3. In a large skillet, melt butter over medium-high heat, then add carrots to melted butter, along with the craisins.
4. Cook, stirring frequently, for 3 to 5 minutes or until carrots begin to brown.
5. Stir in maple syrup, then add ginger, rosemary, and salt and pepper.
6. Cook until carrots are tender, shiny and caramelized.

Servings: 8

Beets and Cranberries

2 (13 1/4 ounce) cans sliced beets, drained
1 (16 ounce) whole berry cranberry sauce
1/4 cup orange juice concentrate

Prep Time: 5 mins
Total Time: 15 mins  

1. In a large saucepan, combine the beets, cranberry sauce and orange juice concentrate.
2. Cook and stir over low heat until heated through.
3. Serve with a slotted spoon.

Cranberry Burst

180 ml cranberry juice cocktail
60 ml orange juice
60 ml ginger ale
orange slice, garnish

Prep Time: 2 mins

Pour all ingredients, except garnish, into a glass with ice. Garnish with orange slice.

Servings: 1

Chop Salad With Dried Cranberries and Ricotta Salata

1/2 head iceberg lettuce, chopped
1 stalk celery, diced
1 small red onion, diced
1/2 pint grape tomatoes, cut in 1/2
1 cucumber, diced
1/3 cup dried cranberries
1/3 cup walnuts, toasted (or Recipe #91909)
1/4 lb ricotta salata, diced

Prep Time: 15 mins
Total Time: 15 mins  

1. Mix all salad ingredients in a large bowl.
2. Pour desired amount of dressing and enjoy!

Cranberry and Cilantro Quinoa Salad

1 1/2 cups water
1 cup uncooked quinoa, rinsed

1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 1/2 teaspoons curry powder
1/4 cup chopped fresh cilantro
1 lime, juiced
1/4 cup toasted sliced almonds
1/2 cup minced carrots
1/2 cup dried cranberries
salt and ground black pepper to taste

Prep Time: 10 mins
Total Time: 2 hrs 30 mins

1. Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.
2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Servings: 6

Pork Medallions with Port and Dried Cranberry Sauce

1/2 cup dried cranberries
1 cup water
1 teaspoon vegetable oil
1 pound pork medallions
salt and pepper to taste
2 tablespoons minced shallots
1/2 cup tawny port wine
1/4 cup distilled white vinegar
1 cup chicken broth
1/2 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

Prep Time: 15 mins
Total Time: 25 mins

1. Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
2. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
3. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
4. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

Servings: 4

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