Cranberries 5 Ways by Toby Amidor in 1 Food, 5 Ways, Thanksgiving, November 2, 2009
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It wouldn’t be fall without cranberries. At only 46 calories a cup, fresh berries add guilt-free sweetness to mains, sides, desserts and more. Plus, they’re an excellent source of vitamin C and fiber. Of course, classic cranberry sauce is on our list, but you’ll be pleasantly surprised with our other healthy finds.
Cranberry sauce isn’t just for turkey — leftover sauce makes a delicious spread for a chicken or pork sandwiches. Try making yours with fresher, less-processed and better-quality ingredients.
RECIPE: Tart Cranberry Dipping Sauce
These red jewels are yummy baked in cakes, cookies, muffins or turnovers. Add blueberries, apples, oranges, pecans or walnuts to balance their tartness. This turnover features dried cranberries, which are sweeter — a small amount goes a long way.
RECIPE: Apple-Cranberry Phyllo Turnovers
Broccoli on the Side
Dried cranberries also liven up the slightly bitter flavor of green veggies such as Brussels sprouts, collard greens or broccoli (my fave!). You’ll get plenty of vitamin C between the cranberries and leafy greens as well as potassium, iron and beta-carotene.
RECIPE: Garlic Spiked Broccoli with Cranberries
Simmer up a mixture of fruits for a delightful dessert and serve it warm or cold. This works with a scoop of ice cream or alongside angel food cake. The vinegar helps keep the mix extra acidic, so you can keep it in the fridge for up to two weeks.
RECIPE: Emeril’s Cranberry Conserve (stick to half-cup servings)
This recipe calls for a spicy orange glaze but you could easily sub in some homemade cranberry sauce, made with a touch of honey and cranberry juice. Or for a change of pace, substitute turkey or chicken. Quick tip: Place the berries in a food processor and pulse several times to coarsely chop them.
RECIPE: Chipotle Orange-Glazed Pork Chops