Wondering what to do with cranberries, either fresh or dried? Following are a couple of recipes that I encourage you to try during the Holidays. The first is Cranberry Crunch Salad from AgriLife’s Dinner Tonight’s recipe collection! It is filled with winter time favorites such as cranberries, brussels sprouts, quinoa and pecans.
Cranberry Crunch Salad
- 1 pound brussels sprouts sliced
- 2 cups cooked quinoa cooled
- 1 cup dried cranberries
- ½ cup chopped pecans or walnuts
- 2 tablespoons agave
- 1 fresh squeezed orange
- 1 tablespoons extra virgin olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
Clean prep areas, wash hands, and wash produce. Slice brussels sprouts Whisk together dressing ingredients: agave, fresh squeezed orange juice, olive oil, salt, and pepper; set aside Toss together brussels sprouts, quinoa, dried cranberries, chopped pecans, and dressing.
Nutrition facts: Calories: 200; Total fat- 8 grams; saturated fat- 1gram; Sodium-55 mg; Total Carbohydrates-30grams; Dietary fiber-4grams; Total sugar- 17grams, added sugar-4grams; Protein-4grams.
- 1 bag (12 ounce) cranberries, fresh or frozen.
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- 1 jalapeno pepper, seeded and minced
- 2 limes, juiced
- 3/4 cup white sugar
- 1 pinch salt
- ¼ tsp cumin
Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, salt and cumin in a food processor or chopper. You can also just chop them up yourself. Be sure to chop to medium consistency. Serve at room temperature. Serve as a salsa with pork or turkey, or as an appetizer with cream cheese and crackers or chips. Refrigerate if not using immediately.