This past Thanksgiving weekend I made a few dishes to contribute to my family's dinner - most of which included cranberry as a main ingredient. The above photo is a Cranberry Chili I made from my book, 500 Vegan Recipes, and it was awesome, spicy with a hint of sweet. It's hard to see the cranberries but I swear they are in there! :)
Homemade Cranberry Sauce
- 1/2 cup water
- 1/2 cup cranberry juice
- 1 cup organic granulated sugar
- 1 ( 340g) package of fresh or frozen cranberries
- 1 tbsp fresh lemon juice
2. Bring to a boil and add the cranberries, stirring occasionally.
3. Cook for about 5 minutes and reduce heat to let simmer. Stir in lemon juice just before covering.
4. Let simmer for about 12-15 minutes or until juice has thickened and cranberries have shrunk.
Cranberry Breakfast Pockets
- 2 packages of Pillsbury crescent dough
- Left over cranberry sauce from dinner
2. Scoop about 1/2 tablespoon of cranberry sauce (less sauce more berries) onto one of the laid out dough triangles. Place another dough triangle on top of the first and gently press down all along the sides (I used a fork to to press them together).
3. When finished lay then on an ungreased cookie sheet and bake for about 12-14 minutes or until golden.
Hmmmm .... breakfast!
Why eating cranberries is so good for you?
- helps prevent and treat urinary tract infections
- helps promote gastrointestinal and oral health
- helps prevent the formation of kidney stones
- can lower LDL and raise HDL (good) cholesterol
- help prevent against cancer
- aid in recovery from stroke
To learn more about the health benefits of cranberries follow the link in the above title.
Have a recipe in mind you'd like to see me make? Let me know! Please email me