Dec 27

Dec 27 Cooking with Tammy Kelly: Recipes using the beautiful, tart cranberries

Cranberries are often a popular part of Holiday celebrations in the form of cranberry sauce, cranberry drinks and dried cranberries added to stuffing, casseroles or dessert.

As far as healthy foods go, cranberries are at the top of the list due to their high nutrient and antioxidant content and are often referred to as a "super food." Not to mention, half a cup of cranberries contains only 25 calories!

The possible health benefits of consuming cranberries include lowered risk of urinary tract infections, prevention of certain types of cancer, improved immune function, decreased blood pressure and more.

Make cranberries a fresh and healthy addition to your winter meals, with these unique and some traditional recipes.

Cranberry Sauce with Oranges

1 12-ounce bag fresh cranberries, picked and rinsed

2 apples, peeled and diced

1/2 cup brown sugar

1/2 cup orange juice

1/4 teaspoon allspice

Pinch salt

1 orange

Stir together cranberries, apples, brown sugar, orange juice, allspice and salt in a large saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring often until the cranberries have popped and the mixture thickens, about 5 minutes. Remove from heat.

Meanwhile, zest orange. To supreme the orange: Cut skin and white pith off the orange. Cut between membranes to remove individual segments, working all the way around the orange. Gently stir the zest and orange segments into the compote. Discard orange membrane and peel. Cool compote completely, about 2 hours.

Yields 4 cups, each ¼ cup serving contains; Calories 53, Sugar 10g, Fat 0g, Carbohydrates 13g, Fiber 1g.

Pecan Cookies with Cranberries

2 cups all-purpose flour ¾ cup sugar

¾ teaspoon salt

ect ½ teaspoon baking soda

¼ cup olive oil

¼ cup (1/2 stick) unsalted butter, melted

½ cup orange jui

1 egg

1 cup dried cranberries

½ cup chopped pecans

1 ½ teaspoons grated orange rind

Heat oven to 400°F. Coat 3 baking sheets with nonstick cooking spray. Whisk flour, sugar, salt and baking soda in a small bowl; set aside.

In a large bowl, beat olive oil, butter and orange juice on medium speed for 2 minutes. Beat in egg. At lowest speed, beat in flour mixture, just until blended. Add cranberries, pecans and orange rind. Beat for 1 minute.

Drop by heaping tablespoonfuls onto baking sheets, about 2 inches apart.

Bake cookies at 400°F for 8 to 10 minutes, until firm and golden around edges. Transfer cookies to wire racks to cool completely. Yields 3 dozen.

Cranberries and Cabbage Winter Salad

½ medium green cabbage, thinly sliced

1/2 medium red cabbage, thinly sliced

1 medium unpeeled crisp apple, thinly sliced

1 cup walnuts, coarsely chopped

1 cup dried cranberries

1/3 cup thinly sliced red onion

1/3 cup apple cider vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon local honey

1/2 teaspoon celery seed

1/4 teaspoon salt

Put the green cabbage, red cabbage, apple, walnuts, cranberries, and onion into a large bowl and mix well.

In a small bowl, whisk together the vinegar, olive oil, local honey, celery seed, and salt. Pour over the cabbage and toss well. Cover and refrigerate until ready to serve. Serves 6.

Cranberry Orange Bread

2 cups white whole-wheat flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh cranberries

1 teaspoon orange zest

1/3 cup olive oil

3/4 cup fresh orange juice

1 egg

Grease an 8×4 loaf pan. Set aside. Preheat oven to 350 degrees F.

In a large bowl, add white whole-wheat flour, sugar, baking powder, baking soda, salt, cranberries, and orange zest. Gently stir.

In a medium bowl, add olive oil, fresh orange juice, and an egg.

Add wet ingredients to dry ingredients. Stir to combine everything together. Scrap the batter into prepared loaf pan. Bake for 30-35 minutes. Remove and let cool for 5 minutes. Yields 12 slices.