Rae Udy

RECIPES: Cranberry Apple Cider, Cranberry Salsa, Acorn Squash with Cranberry Wild Rice Dressing

By Rae Udy

Thanksgiving and cranberries just seem to go together, but don’t forget there is a whole lot of nutrition hidden is these tart gems.
Cranberries have been used as food and medicine since the earliest days of the Native Americans. Cranberries were pounded into a paste and used to draw poison from arrow wounds and also used as a natural food preservative.
Packed with powerful antioxidants, cranberries promote urinary tract health by preventing harmful bacteria from sticking to cells in the body. Further evidence suggests eating cranberries or drinking cranberry juice may have heart health benefits.
Researchers at the University of Wisconsin-La Crosse determined cranberry consumption may inhibit blood clotting and provide compounds beneficial to reducing coronary heart disease.
(http://food-decisions.com/news/ng.asp?id=40397-fresh-evidence-for )
According to Ocean Spray website, there are 25 calories in one-half cup of fresh cranberries and ten percent of the recommended daily allowance of vitamin C. Cranberries are cholesterol-free and fat-free.
( www.oceanspray.com/planit/essentials/using_fresh.html )
Cranberries are also a great source of fiber with sixteen percent of daily value needed. They are also a good source of vitamin A, calcium and iron.
( www.medicinenet.com/script/main/art.asp?articlekey=57076 )
Start your holiday meal with Cranberry Apple Cider to get things warmed up and serve Cranberry Salsa as a different dip to liven things up.
If you are expecting a vegetarian for Thanksgiving dinner, Acorn Squash with Cranberry Wild Rice Dressing will make a filling and beautiful main dish or a lovely side dish for the special meal. One serving provides seven grams protein and 190 calories. Have a happy and healthy Thanksgiving.

   

Cranberry Apple Cider

4 cups cranberry juice cocktail
4 cups apple cider
1/4 (one-quarter) cup honey
1/2 (one-half) teaspoon cinnamon

In a large saucepan, bring all ingredients to a boil. Lower heat and simmer for 10 minutes. Serve hot. Yields eight servings.

   

Cranberry Salsa

2 cups fresh or frozen whole cranberries
1 orange, peeled and chopped
1 tablespoon grated orange peel
1 tablespoon minced fresh gingerroot
1 tablespoon chopped fresh parsley
1 jalapeno pepper, seeded and chopped
2 Tablespoons brown sugar
2 tablespoons frozen orange juice concentrate, thawed

Coarsely chop cranberries in food processor. Add orange, orange peel, ginger, parsley, cilantro and jalapeno pepper and process 30 seconds or until mixture is coarsely chopped. Add brown sugar and orange juice concentrate and process about five seconds more. Yields two cups to serve as dip for chips or side dish.

   

Acorn Squash with Cranberry Wild Rice Dressing

2 eight-inch acorn squash
2 Tablespoons butter or soy margarine
1 cup whole button mushrooms, fresh or canned
1 medium onion, peeled and minced
1 cup quick cooking wild rice
3 cups water
½ (one-half) cup dried cranberries
salt and pepper, to taste

Cut acorn squash in half around the center of each. Remove seeds and membrane and discard. Arrange on a cookie sheet and place in a preheated 350 degree oven while preparing dressing. Melt butter in a large skillet or saucepan. Add mushrooms and onion. Stir fry on medium heat until tender. Add rice and water. Bring to boil over high heat. Lower heat to medium-low and stir in dried cranberries. Cover with tight-fitting lid and simmer until all water is absorbed and rice is soft, about fifteen minutes. Remove squash from hot oven and fill squash halves with a generous mound of rice dressing. Season to taste with salt and pepper. Bake for twenty to thirty minutes or until squash is soft when poked with a fork. Remove from oven. Cut each squash in half to serve eight.