Cranberries are packed with a variety of vitamins and minerals along with antioxidants. Take a look at their nutritional profile along with some recipes below!
Cranberries may help prevent urinary tract infections (UTIs) due to the antioxidant proanthocyanidin. A UTI occurs due to bacteria lining the bladder and urinary tract. Proanthocyanidin prevents the adhesion of the bacteria to these surfaces.
However, as thanksgiving season approaches…on with the food! Check out some of the many ways you can add cranberries to your plate this month.
Cranberry Apple Cider
- 1 liter apple juice pure unsweetened
- 2 cups orange juice pure unsweetened
- 1 liter cranberry juice unsweetened
- 1/4-1/2 cup sugar; or stevia, honey or other sweetener to taste
- 3 cinnamon sticks, whole
- 1/8 teaspoon ground cloves
- Add all ingredients to a 4 quart or larger slow cooker. Stir.
- Cook at least 3-4 hours on low or until hot. Keep warm as long as needed on the low or warm setting.
- *Leftovers refrigerate wonderfully and reheat just fine!
Cranberry Sausage Apple Stuffing
- 1 1/2 cups whole wheat bread
- 3 3/4 cups cubed white bread
- 1 pound ground turkey sausage
- 1 cup onion
- 3/4 cup chopped celery
- 2 1/2 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1/3 cup minced fresh parsley
- 1 cooked turkey liver, finely chopped
- 3/4 cup turkey stock
- 4 tablespoons unsalted butter, melted
- Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 cups cranberries
- 1/2 cup chopped walnuts
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon almond extract
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.
- Combine the flour, sugar, and salt. Stir in the cranberries and the walnuts, and toss to coat. Stir in the butter, beaten eggs, and almond extract. If you are using frozen cranberries, the mixture will be very thick. Spread the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm with whipped cream or ice cream.