Rae Udy

RECIPES: Cranberry Applesauce, Cranberry Wild Rice, Holiday Fruit Cookies

By Rae Udy

Cranberries are the neglected cousin of the blueberry. We have all heard the buzz about the bountiful medical benefits of blueberries, but cranberries are a super food too.
Since the 1980’s cranberry juice has been known to have anti-bacterial properties that improve urinary tract health. No other juice, not even blueberry, is known to have that ability.
Cranberries outrank all fruits and vegetables, except the blueberry, in disease-fighting antioxidants.
Although results are preliminary, compounds in cranberries may prove to be a potent cancer fighter and ongoing research continues to suggest that cranberries may offer a natural defense against atherosclerosis, heart disease and dental problems.
http://nccam.nih.gov/health/cranberry/
http://health.learninginfo.org/cranberries.htm
Packed with nutrition, one cup of cranberries contains only 51 calories and they are almost fat-free with .1 gram of total fat. They are cholesterol and sodium-free and provide 20 percent daily dietary fiber.
http://caloriecount.about.com/calories-cranberries-i9078
Fresh cranberries are available during the fall harvest season from September to December. Choose round, plump cranberries with smooth, firm bright red skin. Don’t wash the cranberries until just before using them. They will keep fresh in the fridge for one month.
Buy extra bags of fresh cranberries when they are available because they freeze well and you will have delicious cranberries all year round. Keep cranberries in their original bag and place in a freezer bag. They will keep in the freezer for nine months. When you are ready to use them, let the thaw slightly and use in any of the following recipes.

http://74.125.95.132/search?q=cache:uHFt8iTM3GQJ:www.doh.wa.gov/cfh/SNAP-ed/publications/Cranberries.doc+nutrition+benefits+of+cranberries&cd=59&hl=en&ct=clnk&gl=us&client=firefox-a

   

Cranberry Applesauce

1 pound fresh cranberries
1 cup apple cider
3 pounds red apples, peeled, cored and chopped
1 Tablespoon lemon juice
Grated orange or lemon rind

Rinse cranberries in cold water and throw away any spoiled fruit. Bring apple cider to boil in a large saucepan. Add cranberries and cook about 10 minutes or until the skin on the cranberries begin to pop. Do not cook too long or they will turn bitter. Add remaining ingredients and simmer 10 minutes more. Pour into pint jars to store in the fridge or freezer. Yields three pints.

   

Cranberry Wild Rice

1 cup chopped yellow onion
1/2 (one-half) cup chopped celery
1/4 (one-quarter) cup butter
3 cups vegetable stock
1 cup wild rice, washed and drained
1 teaspoon salt
1/2 (one-half) teaspoon freshly ground black pepper
1 cup long grain white rice (do not use converted rice)
1 cup fresh cranberries
1/2 (one-half) teaspoon each: sage, rosemary and thyme
1/2 (one-half) cup chopped walnuts

In a large fry pan, cook onion and celery in butter until soft. Add stock, wild rice, salt and pepper. Cover pan and simmer for 30 minutes. Add white rice, cranberries and spices. Cover pan and simmer another 15 minutes. Sprinkle with nuts before serving. Yields six to eight servings.

   

Holiday Fruit Cookies

1/2 (one-half) cup butter or margarine
1 cup brown sugar
1 egg
1/4 (one-quarter) cup buttermilk
1 1/2 (one and one-half) cups whole wheat pastry flour
1/2 (one-half) teaspoon soda
1/4 (one-quarter) teaspoon salt
1 cup finely chopped fresh cranberries
1/2 (one-half) cup chopped pecans
1/2 (one-half) cup cut dates

Cream together butter, sugar and eggs. Stir in buttermilk. Sift together flour, soda and salt. Add to butter mixture and stir well. Mix in cranberries, pecans and dates. Chill one hour in the fridge. Drop by teaspoonfuls on lightly oiled or sprayed cookie sheets. Bake eight minutes or until golden brown in a preheated 375 degree oven. Yields three dozen.