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More cranberry recipes

by Stacy Beeson, St. Luke's dietitian

KTVB.COM

Posted on December 5, 2011 at 12:47 PM

Updated Monday, Dec 5 at 1:18 PM

CRANBERRY SALSA
Serves 10
12 oz fresh cranberries (chopped)
1/3 - 2/3 cup sugar – feel free to use less
1 teaspoon fresh ginger (ground)
4 green onions/scallions (minced)
3 tablespoons fresh cilantro (chopped)
1 to 2 jalapeno peppers (seeded & minced)
6 tablespoons lime juice (fresh squeezed preferred)
 
Clean fresh cranberries and discard any bruised ones. Gently pulse cranberries in a food processor. Combine sugar and ginger in a bowl, add cranberries and other ingredients and mix well. Store in refrigerator until used. Serve at room temperature. Will stand at room temp for 2-3 hours.
 
Nutrition information per serving: 73 calories, 19 g carbs, 0 g protein, 0 g fat, 2 g fiber.
 
CRANBERRY MARMALADE
1/2 cup water
1/2 cup maple syrup
1 bag (12 ounces) fresh cranberries
1 orange, zest and juice
1 t vanilla
Bring water and maple syrup to a boil in a pot. Add cranberries, orange juice and orange zest. Simmer uncovered for 20-30 minutes, until cranberries pop and syrup is thick. Stir in vanilla.
 
OATMEAL WITH CRANBERRY MARMALADE
Serves 6
4 cups unsweetened vanilla almond milk
2 cups water
1.5 cups steel cut oats
½ t salt
4 cinnamon sticks
¾ cup shaved almonds
 
In large pot, bring almond milk, water and salt to boil. Stir in oatmeal and add cinnamon sticks. Simmer uncovered for 30 minutes, until oatmeal is thick and smooth. Add shaved almonds and a dollop of cranberry marmalade atop the oatmeal.
Nutritional per serving for ¾ cup oatmeal with ¼ cup cranberry marmalade: 351 calories, 10 g fat, 1 g sat fat, 62 g carbs, 10 g fiber, 9 g protein, 325 mg sodium.
  
HOT CRANBERRY TEA
Serves 14
1/2 quarts water
1, (12 ounce) package cranberries
2 cups white sugar 2 oranges, juiced
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks
 
In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
 
Nutrition information per 8-ounce serving: 140 calories per serving
 
FRESH CRANBERRY PUMPKIN BREAD
12 slices
1 ½-2 cups canned pumpkin
1 egg
½ cup milk
½ cup sugar
1 cup fresh, coarsely chopped cranberries
1 t vanilla
2 ½ cups white whole wheat flour (if unavailable, substitute 1½ cups whole wheat and 1 cup all-purpose unbleached flour)
½ cup flax seed meal
2 T baking powder
1 ½ t cinnamon
½ t ginger
¼ t ground cloves
¼ t nutmeg
½ t salt
 
Preheat oven to 350 degrees. Mix together wet and dry ingredients in separate bowls. Put in oven and check doneness at 30-35 minutes (if top is dark, cover with aluminum foil). Bake for another 10-15 minutes (45-50 minutes in total). Bread is ready when a toothpick in the center comes out clean.
 
Nutrition per 1 slice serving: 170 calories, 2 g fat, 33 g carbs, 5 g fiber, 5 g protein.

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