Cranberry Recipes

Cranberry Dressing
1 cup fresh cranberries
5 drops stevia
¼ cup orange juice, freshly squeezed
¼ cup lemon juice, freshly squeezed
1 tbsp agave nectar
½ tsp thyme
½ tsp dijon mustard
¼ tsp celtic sea salt
½ cup olive oil

How to make it: 

In a Vitamix blend cranberries, stevia, orange juice, lemon juice, and agave until smooth. Blend in the thyme, mustard and salt, then drizzle in olive oil while motor is still running. Serve over mixed greens (Elana’s Pantry)

Cranberry Walnut Cookies

What’s in it:

How to make it: 

In a large bowl, combine almond flour, salt and baking soda. In a smaller bowl, combine oil, agave and vanilla. Stir wet ingredients into dry. Mix in cranberries and walnuts. Form dough into ½ inch balls and press onto a parchment paper lined baking sheet. Bake at 350° for 7-10 minutes. Cool and serve (Elana’s Pantry)

Gluten Free Cranberry
1 1/2 cup raw pecans
1 tbsp grapeseed oil
¼ tsp salt
6 cups fresh cranberrie
1 cup agave nectar
1 tbsp orange zest

How to make it: 

Place pecans in a food processor and pulse until coarsely ground.Pulse in oil and salt until mixture begins to form a ball. Press crust into an 8×8 inch greased baking dish. Bake at 350° for 8-12 minutes until lightly browned.To make cranberry topping, place 4 cups cranberries, agave and orange zest in a pot on the stove. Bring mixture to a boil, then cover and reduce to a simmer 10-15 minutes, until cranberries start to dissolve. Add remaining 2 cups cranberries and cook covered for 5 more minutes. Remove mixture from heat and allow to cool for 10 minutes. Pour mixture over pecan crust. Allow bars to set for 60-90 minutes. Serve

Brussels Sprouts with Cranberry Pistachio Pesto
What’s in it:
1/2 cup toasted pistachios
1/2 cup dried cranberries
3 cloves roasted garlic
2 sprigs fresh parsley
1/2 cups olive oil
salt and freshly ground black pepper to taste

Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty

Roasted Brussels Sprouts
Serves 4
1 1/2 pounds brussels sprouts

3 tbsp olive oil
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup Cranberry Pistachio Pesto (see above)

How to make it:

Preheat oven to 400F degrees. Cut off the knobby end of the brussels sprouts and pull off any loose outer leaves. Cut the brussels sprouts in half, lengthwise. Toss with olive oil. On a baking sheet, spread the brussels sprouts evenly and roast for 25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender. Season the brussels sprouts with salt and pepper and spoon the Cranberry Pistachio Pesto on top.

Cranberry Apple Chutney

What’s in it: 

  • 1 1/2 cups pearl onions
  • 1 1/2 cup water
  • 1 cup splenda
  • 2 tbsp cider vinegar
  • 1 tbsp coriander seeds
  • 2 medium Pink Lady or Gala apples, peeled and chopped
  • 1 bag cranberries, picked over

How to make it:

Fill 3-quart saucepan with water; cover and heat to boiling on high. Add onions and cook, uncovered, 2 minutes. Drain onions and add to medium bowl of ice water to stop cooking; drain again. When cool enough to handle, slice off and discard root end of onion; squeeze from opposite end. Onion will slip out of skin; discard skin. Repeat with remaining onions. In 5-quart saucepot, stir together water,splenda, vinegar, and coriander seeds until splenda dissolves. Heat to boiling, then add onions and apples. Reduce heat to medium-low; simmer 25 minutes or until apples are tender. Add cranberries and simmer 10 minutes or until a few cranberries pop, stirring occasionally. Spoon chutney into serving bowl; cover and refrigerate 3 hours or up to 4 days.

Cranberry Turkey Roulade


  • 2  slices center-cut bacon, chopped
  • 1  cup  chopped onion
  • 1  tsp chopped fresh rosemary
  • 1  tsp salt
  • 3/4  tsp  freshly ground black pepper
  • 1 1/2  cups  fat-free, lower-sodium chicken broth
  • 3  cups  chopped peeled Granny Smith apple (about 2 medium)
  • 1/2  cup cranberries
  • 3  (12-ounce) turkey tenderloins
  • 2  teaspoons olive oil
  • 3  fresh rosemary sprigs
  • 1  tbsp almond flour

How to make it:

Preheat oven to 325°. Cook bacon in a large skillet over medium heat 7 minutes or until bacon begins to brown, stirring occasionally. Stir in onion, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 8 minutes or until onion begins to brown, stirring occasionally. Stir in 1 cup broth, apples, and cranberries. Bring to a boil. Reduce heat, and simmer until liquid evaporates and apples are almost tender (about 15 minutes), stirring occasionally. Remove from heat, and cool slightly. Set aside 1 cup apple mixture. Slice turkey tenderloins lengthwise, cutting to, but not through, the other side. Open halves, laying tenderloins flat. Place each tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Discard plastic wrap. Sprinkle remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper evenly over both sides of tenderloins. Spread 1/3 cup apple mixture over each tenderloin; roll up jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Heat oil in a large Dutch oven over medium-high heat. Add tenderloins; cook 6 minutes, turning to brown on all sides. Add remaining 1/2 cup broth and rosemary sprigs; bring to a boil. Cover and bake at 325° for 25 minutes or until a thermometer inserted in thickest portion registers 165°. Remove tenderloins from pan; let stand 10 minutes. Slice crosswise into 1/2-inch-thick slices. Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine flour and 1/4 cup cooking liquid, stirring with a whisk until smooth. Return flour mixture and the remaining cooking liquid to pan. Stir in reserved 1 cup apple mixture; bring to a boil. Cook for 1 minute or until thickened, stirring constantly. Serve with turkey.

Braised Chard with Cranberries 

What’s in it:

  • 28 ounces red-stemmed chard (2 bunches)
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, sliced into half-moons 1/2-inch thick
  • 1 to 2 tablespoons cranberries
  • 1 clove garlic, peeled and lightly smashed
  • 1/2 cup water
  • Kosher salt and freshly ground black pepper

How to make it:

Prepare chard by cutting stem out of center of each leaf. Trim ends of each stem, then cut on bias in 1 1/2-inch pieces. Tear leaves into 3 or 4 pieces each. In medium straight-sided sauté pan, heat 2 tablespoons olive oil over medium heat until shimmering. Add onion and lower heat to low. Cook, stirring frequently until soft, about 5 minutes. Add cranberries, chard stems only, garlic clove, and water. Season with salt and pepper. Cover, and braise on low heat for 30 minutes. Once chard stems are tender, remove lid and increase heat to high. Add chard leaves, and use tongs to turn leaves in pan until just wilted, about 5 minutes. Season to taste with salt and pepper. Serve hot, drizzled with remaining 1 tablespoon olive oil. Optionally, you may wish to add crumbled fresh goat cheese on top at last moment before serving.
Cranberry and Orange Glazed Pork

What’s in it:
1 (3 lb.) pork loin roast or rib roast
1 tsp ground ginger
1/2 tsp dried mustard 
1/2 tsp salt
1/2 tsp pepper
2 tbsp cornstarch
1 cup fresh cranberries
1/3 cup Splenda brown sugar
3 cloves garlic, chopped
1/4 cup orange juice
1 small orange, thinly sliced
How to make it:
1.  Place ginger, mustard, salt, pepper, and cornstarch in a plastic bag and shake to mix.  Add pork and shake once more, to coat.  Place coated pork loin in slow cooker.  Add cranberries, sugars, and garlic.  Pour in juice, then top with orange slices. Cover and cook on low for seven-eight hours.
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