Recipes

Studies show that drinking a glass of cranberry juice each day may help prevent recurrent urinary tract infections. New research also suggests a similar effect from other cranberry products, including dried cranberries. If you or a family member has diabetes, kidney disease, or other health condition that requires a special diet, please check with that person's doctor or dietitian about these or any other recipes. Enjoy!

Cranberry Whole Wheat Muffins

These delicious and healthy muffins are great to bring to a brunch or to have on hand for a healthy snack.

Ingredients

  • 2 cups all-purpose flour
  • ¾ cup whole wheat flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground ginger
  • ½ teaspoon orange zest (grated orange peel)
  • ¼ teaspoon salt
  • 1 ¼ cup milk
  • 5 tablespoons melted butter
  • 1 egg
  • 1 cup fresh or frozen, thawed cranberries, halved
  • 1 cup chopped, toasted pecans

Directions

  1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
  2. In a medium bowl combine flours, sugar, baking power, ginger, orange zest, and salt. Set aside.
  3. In a medium mixing bowl whisk together milk, melted butter, and egg. Stir in cranberries and nuts.
  4. Add wet ingredients to dry and stir just until blended. Do not over mix.
  5. Divide batter evenly among muffin cups. Sprinkle granulated sugar on top of muffins, if desired.
  6. Bake for 15 to 18 minutes or until lightly browned.

Yields: 12 muffins

Turkey, Cranberry & Brie Quesadillas

Quesadillas may be made ahead of time. Wrap in plastic wrap and refrigerate for use the next day or freeze for later use. Heat as indicated below.

Ingredients

For the Topping

  • ½ cup low fat sour cream
  • ½ cup chopped chives (for topping)
  • 1 teaspoon fresh garlic, minced
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper

For the Quesadillas

  • 1 lb. fully cooked turkey breast meat, shredded
  • 2 cups brie, rind removed
  • 8-8-inch flour tortillas
  • 1 cup sweetened, dried cranberries
  • ½ cup toasted, chopped walnuts
  • ½ cup chopped chives (for filling)

Directions

For the Topping

  1. Place first six ingredients in food processor to make the chive sour cream topping. Process until smooth, scraping occasionally. Cover and refrigerate until ready to use.

For the Quesadillas

  1. Preheat oven to 350 degrees.
  2. Spread 1/2 cup brie over each tortilla and then sprinkle 1/2 cup turkey, 1/4 cup cranberries, 2 tablespoons walnuts and 2 tablespoons chives over the brie. Place second tortilla over top of turkey-cranberry mixture.
  3. Place quesadillas on baking sheets and bake at 350°F for 8 to 10 minutes until cheese is melted. (Alternatively, you may cook quesadilla in large, lightly greased frying pan over medium high heat 4 to 5 minutes per side until cheese is melted, if desired.)
  4. Cut each quesadilla into 4-8 wedges and serve immediately with chive sour cream topping.

Yields: 4 quesadillas (4 entrée portions, 8 snack portions, or 16 appetizer portions)

Mixed Greens with Cranberries, Goat Cheese & Walnuts

Source: Recipe created by Amy Myrdal

Ingredients

  • 2 tablespoons fresh lemon juice (the juice from one lemon)
  • 2 tablespoons 100% cranberry juice
  • 2 tablespoons honey
  • 4 tablespoons soft mild-flavored goat cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 tablespoons extra-virgin olive oil

Directions

FOR THE SALAD

  • 9 cups mixed greens
  • ½ cup soft goat cheese, crumbled
  • 1 cup dried cranberries
  • 1 cup toasted, chopped walnuts

FOR THE VINAIGRETTE

  1. Combine in a blender the lemon juice, cranberry juice, honey, goat cheese, salt and pepper. Blend until smooth, then, with the motor running, gradually add in the olive oil.
  2. The vinaigrette can be stored in an airtight container in the refrigerator for 2-3 days.

FOR THE SALAD

  1. Preheat oven to 350 degrees.
  2. Toast chopped walnuts on a shallow baking dish for 8-10 minutes.
  3. A few minutes before you want to serve the salad, in a large serving bowl toss the greens with the vinaigrette. Garnish with the cranberries, toasted walnuts, and crumbled goat cheese.

Yields: 6 servings

Cranberry Ginger Chicken

Ingredients

  • 2 cups cranberry juice cocktail
  • ½ cup sweetened, dried cranberries
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic
  • 1 ½ pounds bone-in chicken thighs or breasts, skin removed
  • 2 tablespoons diced shallots
  • 1 tablespoon butter
  • ½ cup julienned carrots
  • 2 tablespoons chopped chives, for garnish

Directions

  1. Stir cranberry juice, cranberries, ginger and garlic in large bowl until blended. Add chicken, cover, and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade and season with salt and pepper. Reserve marinade.
  2. Melt butter in medium saucepan. Add shallots and sauté over medium heat until transparent. Add reserved marinade and bring to a boil, uncovered. Decrease heat to low and simmer 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.
  3. Grill chicken over medium-high heat 4 to 6 minutes per side until juices run clear when pierced with a fork or chicken reaches internal temperature of 165°F.
  4. Place grilled chicken on a large serving platter, drizzle with reduced marinade, and garnish with chopped chives. Serve with seasonal vegetables and a whole grain side dish like brown rice or quinoa.

Yields: 4 servings

Zesty Cranberry Chili

Ingredients

  • 1 lb. lean ground beef
  • 1 cup picante sauce or salsa
  • 1 15-oz. can refried beans
  • 1 15-oz. can diced tomatoes
  • 1 tablespoon chili powder
  • 1 clove garlic
  • 1 16-oz. can whole berry cranberry sauce
  • 1 15-oz. can dark red kidney beans, rinsed and drained

Directions

  1. In a Dutch oven or large sauté pan, brown the ground beef until pink, stirring to separate. Pour off any fat.
  2. Add picanté sauce, refried beans, tomatoes, chili powder and garlic. Heat to boiling. Reduce heat to low. Cover and cook for 20 minutes.
  3. Add cranberry sauce and kidney beans. Heat thoroughly.
  4. Serve hot with cheddar cheese, green onions, sour cream, or other favorite toppings.

Yields: 4 servings