Killer Cranberry Recipes

Cranberry Relish

  • 1 package cranberries
  • 1 orange
  • 1 apple
  • 3 stalks celery
  • 1/2 cup walnuts
  • 1/2 cup Splenda

To make: So simple; place all the fruit (skin, peel, the WHOLE thing) and nuts in a food processor. Remove, place in a bowl and mix in Splenda with your hands. Let set over night so the juices marry and then you can serve it with something like the stuffed turkey (Stuffed Turkey Roll).

Pumpkin Cranberry Muffins

  • 1/2 cup almond flour
  • 2 eggs
  • 1 tsp pumpkin pie spice
  • 1/2 cup chopped cranberries
  • 1 tsp baking soda
  • 1/4 cup Splenda Brown Sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 3/4 cup 100% pumpkin
  • 2 tbsp raw honey
  • pinch salt

To make: preheat oven to 350. Mix together all of the ingredients except for the cranberries. Spoon into sprayed muffin tins. Bake for 25 minutes.

Orange Cranberry Scones

  • 2 cups almond flour
  • 1/4 tsp baking soda
  • 1 egg
  • 2 tbsp agave
  • 1 tsp orange zest
  • 1 cup cranberries

How to make it: In a bowl combine flour, salt, and baking soda. In another bowl mix egg and agave. Blend the two bowls together. Add the cranberries and orange zest (some crushed nuts may be a nice addition here as well). Knead dough with hands. Form dough into 2 little circles (1/2 inch thick). Cut each circle into 8 slices (like a pizza). Place on a greased cookie sheet. Bake for 10 minutes at 375.

Cranberry Bread

  • 1 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 5 eggs
  • 2 tsp pumpkin pie spice
  • 1/4 cup chopped pecans
  • 1 tbsp honey
  • 1 coconut vinegar
  • 1/2 cup cranberries
  • 1/4 cup coconut oil

How to make it: Place flours, salt, and baking soda in a food processor. Pulse ingredients together. Pulse in eggs, oil, honey, vinegar, and pumpkin pie spice. Fold in cranberries and nuts. Pour into a greased pan. Bake at 350 for 30 minutes. Cool and serve warm with ghee.

Fresh Cranberry Salsa

  • 1 bag fresh cranberries
  • 1/2 bunch cilantro, chopped
  • 6 whole green onions, cut into 3-inch lengths
  • 1 jalapeno pepper, seeded and minced
  • 1 lime, juiced
  • 1/3 c. Splenda brown sugar
  • 1/2 tsp. salt

Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate overnight. Serve at room temperature.

Cranberry Walnut Cookies

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup cranberries
1 cup walnuts, toasted
½ cup unsweetened chocolate chips

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, walnuts and chocolate chips. Form dough into balls and press onto a greased baking sheet. Bake at 350° for 7-10 minutes. Cool and serve

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