Tag: cranberries

Fresh Fruit with Cranberry Dip

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Fresh Fruit with Cranberry Dip

Course: Appetizer, Snack
Servings: 24
Calories: 70kcal

Ingredients

  • 8 oz sour cream
  • 1/2 cup whole berry cranberry sauce
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 4 cups  fresh pineapple
  • 4 medium apples
  • 4 medium pears
  • 1 tsp lemon juice

Instructions

  • Place sour cream, cranberry sauce, nutmeg and ginger in a food processor and process until well mixed. Remove to a small bowl.
  • Cut pineapple into bite-size pieces. Cut apples and pears into 12 slices each. Toss apple and pear slices with lemon juice to prevent browning
  • Arrange fruit on platter with dip bowl in the middle. Chill until ready to serve.

Notes

Serving Size: 2 tablespoons dip, 2 slices apple, 2 slices pear and 3 pineapple chunks.

Nutrition

Calories: 70kcal | Carbohydrates: 13g | Protein: 0g | Fat: 2g | Cholesterol: 4mg | Sodium: 8mg | Potassium: 101mg | Fiber: 2g | Calcium: 17mg | Phosphorus: 15mg

Easy Cranberry-Apple Salad

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Easy Cranberry-Apple Salad

Course: Brunch, dessert, Fruit
Servings: 10
Calories: 64kcal

Ingredients

  • 2 1/2 cups fresh cranberries
  • 4 medium Red Delicious apples
  • 1 tbsp Fruit-Fresh® Produce Protector
  • 1/4 cup sugar
  • 1 cup  miniature marshmallows

Instructions

  • Peel and core apples. Place apples and cranberries in a food processor and coarsely chop.
  • Sprinkle with Fruit-Fresh® and mix well.
  • Fold in sugar and marshmallows.
  • Chill at least 4 hours. Stir and serve.

Nutrition

Calories: 64kcal | Carbohydrates: 16g | Protein: 0g | Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Potassium: 66mg | Fiber: 2g | Calcium: 5mg | Phosphorus: 9mg

Very Cranberry Chicken

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Very Cranberry Chicken

Course: Entree, Main Course
Servings: 6
Calories: 346kcal

Ingredients

  • 1 tbsp olive oil
  • 1/4 cup onion
  • 2 lbs  boneless, skinless, chicken breasts
  • 1/4 cup ketchup
  • 1 tsp dry mustard
  • 16 oz canned whole-berry cranberry sauce
  • 1/4 cup brown sugar 
  • 1 tbsp apple cider vinegar 

Instructions

  • Chop onion. Preheat oil in a large skillet. Add onion and sauté until clear.
  • Add chicken and cook for 3–4 minutes on each side.
  • In a medium-sized bowl combine ketchup, dry mustard, cranberry sauce, packed brown sugar and vinegar. Stir until mixed and pour into skillet.
  • Cover and cook on medium heat for 15–20 minutes.

Notes

Serving Size: 1 chicken breast with 1/2 cup of sauce

Nutrition

Calories: 346kcal | Carbohydrates: 42g | Protein: 31g | Fat: 6g | Cholesterol: 85mg | Sodium: 248mg | Potassium: 330mg | Fiber: 1g | Calcium: 27mg | Phosphorus: 242mg

Cranberry Muffins

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Cranberry Muffins

Course: Breakfast, Brunch, dessert, Snack
Servings: 12
Calories: 187kcal

Ingredients

  • 2 cups all-purpose flour
  • 3 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 2 tbsp butter
  • 7 tbsp sugar 
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1  egg, beaten
  • 3/4 cup cranapple juice
  • 1/4 cup cooking oil
  • 1 cup fresh or frozen cranberries coarsely chopped

Instructions

  • Preheat oven to 400° F. Grease twelve 2-1/2" muffin cups or line with baking cups; set aside.
  • To prepare streusel topping, combine 3 tablespoons of the flour, brown sugar and cinnamon in a bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs; set aside.
  • To prepare muffins, combine remaining flour, sugar, baking powder and salt in a medium bowl. Make a well in the center of the flour mixture; set aside.
  • In another bowl whisk egg, juice and oil together. Pour egg mixture all at once into flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped cranberries.
  • Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle streusel topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. 
  • Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. 

Notes

To cut back on sugar and fat simple omit step 2, adjusting the flour accordingly in step 3.  The muffins are very good without the topping as well.

Nutrition

Serving: 1muffin | Calories: 187kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Cholesterol: 19mg | Sodium: 134mg | Potassium: 45mg | Fiber: 1g | Calcium: 54mg | Phosphorus: 48mg

Cranberry Bread

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Cranberry Bread

Course: Breakfast, Brunch, dessert
Servings: 10
Calories: 214kcal

Ingredients

  • 1 1/2 cups fresh cranberries
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 1/2 tsp  baking powder
  • 1/2 tsp baking soda
  • 1 large egg
  • 1/2 cranberry juice or apple juice
  • 1 tsp orange zest
  • 2 tbsp margarine
  • 1/4 cup chopped walnuts
  • 2 tbsp hot water

Instructions

  • Cut each cranberry in half and reserve.
  • Preheat the oven to 350° F. Grease a loaf pan and line with waxed paper. Grease wax paper. Set aside.
  • Sift the flour, sugar, baking powder and baking soda together in a large bowl.
  • In a separate bowl mix the juice, orange zest, melted margarine and beaten egg. Add to the flour mixture and stir just until flour is combined.
  • Mix in the cranberries and walnuts. Stir in hot water.
  • Place batter in a prepared loaf pan and bake 1 hour and 10 minutes. Test by poking a toothpick into bread; if it comes out clean the bread is done. 
  • Cool loaf in the pan for 10 minutes, then remove and cool on a wire rack. Cut into 10 slices.

Nutrition

Serving: 1slice | Calories: 214kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 85mg | Fiber: 1g | Calcium: 42mg | Phosphorus: 58mg