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6 Delicious Healthy Cranberry Recipes
Cranberries have many amazing health benefits however many people do not know how to enjoy them because they are very tart.
Due to this tart taste they are covered with sugar which is not good for anyone.
Canned cranberries are a stable for a turkey dinner, but unfortunately are full of sugar.
Fortunately there are many healthy ways to enjoy cranberries so keep reading to find your next favorite recipe.
Do You Like Cranberries?
Healthy Homemade Cranberry Sauce
I'm not sure about you, but I can not let a turkey meal go by without having cranberry sauce.
The store bought canned cranberry sauce is definitely easier than home made but if you want to get more nutrition you possibly can out of your meal go for home made!
Follow the recipe below I found at the Wellness Mama site.
Author: Wellness Mama
Recipe type: Side
- 2 bags of fresh cranberries (they are usually 12 ounce bags)
- ¾ cup pineapple juice or orange juice (I recommend pineapple!)
- ½ cup of applesauce (no sugar added)
- ½ cup of water
- juice and zest of one orange
- 3-4 Tablespoons of honey or to taste (optional)
1. Put cranberries, pineapple juice, applesauce and water in a sauce pan and and bring to a boil.
2. Keep on medium heat, stirring constantly until the cranberries start to explode (about 10-15 minutes).
3. Reduce to a simmer and pour the juice and zest over the cranberry mixture.
4. Simmer 10-15 minutes and remove from heat.
5. Cool completely and store in fridge at least 4 hours but preferably overnight before serving.
NOTE: This is not as sweet as store versions! Taste at the end of cooking. It is naturally sweet from the fruit juice and applesauce but you can add more honey or stevia to taste if needed. When using stevia it's best to use the right kind. Learn more here about Stevia here
Healthy Breakfast Cookies
3 mashed bananas
1/3 cup apple sauce
2 cups uncooked quick-cooking oats
1/4 cup skim milk
1/2 cup craisins
1/3 cup pecans, chopped
1/3 cup sunflower seeds
1 tsp vanilla
1 T cinnamon
1 T sugar
Mix all ingredients together. Spoon the dough by teaspoonful onto a greased cookie sheet.
Bake at 350 for 15 minutes. Cool and serve. Leftovers can be frozen.
Roasted Acorn Squash With Cranberries
Roast acorn squash in the oven and top with butter, crunchy walnuts and sweet cranberries. It’s stunning on the table and so far, everyone’s loved it.
Created By: Joanne @ InspiredTaste.net
- 2 acorn squash
- 1-2 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup brown sugar
- 4 tbsp. butter
- 1/4 cup walnuts, coarsely chopped
- 1/4 cup dried cranberries
- Preheat oven to 400 degrees F.
- Cut the squash in half and use a spoon to remove all the seeds from the squash then carefully cut each half into 4 wedges.
- Place the wedges into a large baking dish then drizzle with olive oil and sprinkle with salt, pepper and brown sugar.
- Bake the squash in the oven for 1 hour to 1 hour and 15 minutes or until soft and caramelized around the edges.
- Remove the squash from the oven. In a small saucepan over medium heat add the butter, walnuts and cranberries; cook until the butter is melted, then drizzle over the squash
Cranberry Pistachio Energy Bites
Created by Aly @ givemesomeoven.com
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: About 30 1-inch balls
- 8 oz. (about 1 packed cup) chopped dates
- 1/2 cup honey
- 1 Tbsp. chia seeds (optional)
- 1 Tbsp. ground flax seeds or wheat germ
- pinch of salt
- 1 1/2 cups old-fashioned oats (dry, not cooked)
- 1 cup shelled pistachio nuts
- 1 cup dried cranberries
- 1/3 cup white chocolate chips (optional)
Combine the dates, honey, chia seeds, flax seeds and salt in a food processor, and pulse until smooth and combined. You should be able to stir the mixture -- if it is too thick, add in another tablespoon or two of honey.
Transfer the mixture to a large bowl, and stir in the oats, pistachios, dried cranberries, and white chocolate chips until evenly combined. Cover and refrigerate for at least 30 minutes.
Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about 1-inch in diameter.) Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars.
Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps the energy bites hold their shape.)
Cranberry Horseradish Cheddar Bites
Active Time: 20 minutes
Total Time: 20 minutes
Makes: 32 Bites
Special equipment: 2-inch cookie or biscuit cutter.
- 2 8-inch pita breads, white or whole-wheat
- ½ cup whole berry cranberry sauce or chutney
- 1 ¼ cup shredded Cabot Horseradish or Sharp Cheddar, 5 ounces
- Arrange oven racks to one in upper position and one in the center. Heat oven to 375 degrees F. Line a baking sheet with foil.
- Cut each pita bread into 8 2-inch rounds with a biscuit or cookie cutter. Split each into two. Lay the pita rounds on the baking sheet and bake in the center until crisp and toasted, about 6 to 8 minutes.
- Adjust heat to broil. Top each toasted pita round with ½ teaspoon cranberry sauce and top with cheddar, divided evenly among them. Broil, in upper position, while carefully monitoring and rotating as necessary, until the Cheddar is evenly melted, 30 seconds to 3 minutes. Cool slightly before serving.
Stevia is sweeter than sugar so when substituting Sugar with Stevia use less.
Cranberry Red Wine Sorbet
Prep Time: 6 hours (includes freezing)
2 cups fresh cranberries
3/4 cup sugar or *Stevia
1 1/2 cups red wine, such as Malbec
1 cup water
1 Tablespoon grated fresh orange zest
1/4 teaspoon salt
Combine the cranberries, sugar, red wine, water, orange zest and salt in a large heavy-bottomed saucepan over medium heat. Stir the mixture at a simmer until the sugar is dissolved and the cranberries pop and begin to soften.
Remove the mixture from the heat and let it cool to room temp.
Pour the mixture into a blender and puree it until smooth.
Transfer the puréed cranberry mixture to an 8x8-inch metal pan.
Seal the pan tightly with plastic wrap and place in the freezer for at least 6 hours, or until firm.
When ready to serve, use an ice cream scoop or large spoon to portion the sorbet into serving dishes.
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