Cranberries

Cranberries are in season right now which means they are abundant and inexpensive! This nutritious fruit can be refrigerated for up to 4 weeks or you can freeze them now to enjoy them all year long. The perfect cranberry is full, plump, firm and dark red or yellowish-red; avoid cranberries that look shriveled or bruised. Cranberries that are ripe will bounce.

When cooking cranberries, cook just until the cranberries pop; further cooking will result in a more bitter taste. Raw cranberries are tart and bland-tasting, but using them fresh or dried adds color and nutrition to many recipes. Cranberries are versatile and can be combined with many other flavors. Try mixing cranberry juice with other juices such as apple, orange or grape. Dried cranberries can be used in place of raisins, added to nuts, granola, oatmeal, or breads. 

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. 

The second recipe may have been around for a while, but is one that I have just discovered. It is tangy and sweet with a little bit of a bite.  Thank you to my co-worker Karen Wade for introducing me to Cranberry Salsa.
 

• 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.