November 15, 2010
Cranberry Up Your Thanksgiving
IconBy Cheryl Tallman Cranberry up your Thanksgiving meal by trying some of these tasty and simple ideas. 1. Football snack:  Add dried cranberries to any nut mixture. 2. Salad:  Sprinkle dried cranberries on mixed green or spinach salad. The sweetness of the cranberries is terrific with any vinaigrette dressing and is a great compliment to crumbled blue cheese or goat cheese. 3. Side dish : Add dried cranberries to your favorite stuffing, wild rice, or couscous recipe. 4. Veggie:  Sauté onions, diced zucchini and dried cranberries in olive oil. Season with a dash of turmeric, cinnamon, and rep pepper flakes. Great taste and awesome color! 5. All American apple pie:  Add ˝ cup of fresh cranberries to your favorite apple pie recipe. 6. Treat the whole family to fresh cranberry sauce.  Here is a simple recipe that can be made ahead of time. Easy Cranberry Sauce Ingredients 16 ounces fresh cranberries 2 cups granulated sugar 1/2 cup cranberry juice 1/2 cup fresh orange juice or water Directions: Combine ingredients in a saucepan. Cook over medium heat until the berries pop open (about 10 minutes). Skim the foam off the surface with a metal spoon and discard. Cool to room temperature. Storage:  Refrigerate, covered, for up to three months. Age to introduce:  Over 12 months (cooked/juice/sauce). Over 18 months (dried). Here are a few recipes kids  - and grown-ups  -- will love for dipping. Creamy Cranberry Dipping Sauce Ingredients:  3/4 cup 100 percent cranberry raspberry (or grape) juice 1/2 cup sour cream 1/2 cup vanilla yogurt Directions:  Place juice into a small saucepan. Boil until reduced to a syrup (about 3 tablespoons). Allow to cool. Add syrup to remaining ingredients and stir to combine. Chill and serve with a variety of fresh fruit slices. Cranberry Mustard Dipping Sauce Ingredients:  1/2 cup jellied cranberry sauce 1 1/2 tablespoons grainy Dijon mustard 1 tablespoon brown sugar Directions:  Combine ingredients in a small mixing bowl, whisking until smooth. Serve hot or at room temperature. Serve with raw/blanched veggies, baked tofu, chicken fingers or fish sticks. About the author: Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the  So Easy Baby Food  and the new book  So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years . Visit Cheryl online at  for more delicious tips. Permission granted for use on

Posted by Staff at 4:48 PM