5 Fast Cranberry Recipes
Think outside the can! Now's the height of the cranberry harvest—the perfect time to give these tiny tart treats a try. Buy firm, vibrant red berries (deep color indicates antioxidant potency) and toss any that are soft or shriveled. This highly acidic fruit stays fresh in the fridge for 6 weeks (freeze for up to a year). Cranberries are as delicious in savory dishes as they are in desserts; just temper the tang with a sweetener according to your taste. Cooking the berries until they pop releases their pectin, a type of fiber that helps create a thick sauce.
More from Prevention: What's Healthier: Cranberries or Raisins?, How to Prevent UTIs
Combine1 cup fresh cranberries, 1/4 cup orange juice, 2 Tbsp olive oil, 2 Tbsp honey, 2 Tbsp chopped shallot, 1 Tbsp water, and 1 tsp grated fresh ginger in food processor. Pulse until finely chopped for dressing.
Toss4 cups winter salad greens, 1/2 cup orange segments, and 1/4 cup sweetened dried cranberries* in large bowl with enough dressing to coat. Season to taste with salt and pepper and serve immediately.
Nutrition(per serving): 97 cal, 1 g pro, 25 g carb, 3 g fiber, 0.5 g fat, 0 g sat fat, 17 mg sodium
*Versatile and convenient, sweetened dried cranberries are packed with antioxidants and at the ready year-round. Sprinkle on salads, toss in a bowl of cereal, or use in place of fresh berries in baked goods (reduce the amount by a quarter). Our testers liked the sweet-tart taste and moist texture ofParadise Meadow(decascranberry.com for store locator) andGood Sense Organic() brands.
Combine6 oz (1 3/4 cups) fresh or frozen cranberries, 1/2 cup hot or sweet pepper jelly, 1/4 cup golden raisins, 2 Tbsp each dark brown sugar and cider vinegar, 1/2 tsp each coriander and mustard seeds, and 3" strip of lemon zest in saucepan. Simmer over medium-low heat, stirring occasionally, 15 minutes.
Add1/2 cup chopped red onion. Simmer, stirring, until thickened, 5 minutes.
Nutrition(per serving): 154 cal, 1 g pro, 39 g carb, 3 g fiber, 0 g fat, 0 g sat fat, 15 mg sodium
Transfer to bowl and chill until cold. (Makes 1 3/4 cups.) Use as a sandwich spread or serve with roasted meat.
Heat1 Tbsp olive oil in skillet over medium heat. Season 4 small boneless, skinless chicken breasts. Cook in skillet, turning, until golden and cooked through, 10 minutes. Transfer to plate.
Melt1 Tbsp butter in skillet. Add 1 chopped small shallot and cook until tender. Sprinkle 2 Tbsp flour into pan. Cook, stirring, 1 minute. Add 1 cup cranberry juice and 1/2 cup chicken broth, whisking until smooth. Stir in 1/2 cup fresh or frozen cranberries and 2 1/2 Tbsp honey. Simmer, stirring, until thickened, 10 minutes. Season. (Makes 1 cup.) Serve with chicken.
Nutrition(per serving): 318 cal, 32 g pro, 25 g carb, 1 g fiber, 10 g fat, 3 g sat fat, 186 mg sodium
More from Prevention: 30-Minute Chicken Recipes
Divide1 1/2 oz Brie evenly among 12 store-bought prepared mini phyllo shells.
Bakeon sheet pan in middle of a 400°F oven until cheese melts, about 5 minutes.
Divide2 Tbsp Spiced Cranberry Chutney (recipe at left) among tarts (1/2 tsp per tart) and garnish with chopped fresh chives.
Nutrition(per serving): 99 cal, 4 g pro, 7 g carb, 0 g fiber, 6 g fat, 2 g sat fat, 91 mg sodium
More from Prevention: Dozens of Holiday Cookie Recipes
Combine1/2 cup fresh or frozen cranberries, 1/4 cup each sugar and water, and 1 star anise (optional) in small saucepan. Cook over medium heat, stirring, until cranberries break down, about 5 minutes.
Discardstar anise if using. Stir in 1 Tbsp fresh lemon juice. Chill.
Dividemixture among 4 glasses. Pour 3 cups chilled prosecco into glasses and serve.
Video: 5 Fresh Cranberry Recipes
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