If summer is the harvest season, autumn is all about preserving the harvest and holding get togethers. You can preserve the fruits and berries by freezing them, as concentrated juice, dried form, make sauce and so on. Cranberry is one such berry that can be preserved for using in the off-season.
It has numerous health benefits and therefore is considered as a healthy berry. The numerous health benefits of this vitamin C rich berry was recognized by Native Indians many centuries ago. You can use the preserved cranberry in your recipes to reap the benefits.
Avocado Cranberry Salsa
- Yellow bell pepper – 1
- Fresh/frozen cranberries – 3 cups
- Sugar-1/2 cup
- Orange Juice – 1/4 cup
- Jalapeno pepper – 1 seeded and chopped
- Grated orange peel – 1 tbsp.
- Avocado – 2, pitted peeled and diced
- Fresh parsley/cilantro – chopped 1/4 cup
Char the bell pepper over the flame or in the broiler. All sides should be blackened. Allow it to cool for 10 minutes before peel, seed and chopping the bell pepper.
In the processor put the cranberries, sugar, and orange juice and coarsely chop the cranberry. Transfer this to a bowl. Add the bell pepper, orange peel and jalapeno. (This can be prepared a day ahead)
Before serving stir in the avocado and cilantro into the salsa. Season with salt and pepper.
Cranberry, Raspberry, Blueberry Smoothie
- Banana – 1
- Cranberry Juice – 2/3 cups
- Frozen raspberries – 1/2 cup
- Frozen blueberries – 1/2 cup
- Frozen Low fat yogurt – 1 cup
Combine all the afore mentioned ingredients in a blender and blend till they are well combined.
Serve in tall serving glasses. This smoothie is rich is low in calories but an excellent source of fiber, proteins and carbohydrates. Smoothie contains zero mono unsaturated fat and cholesterol.
Cranberry And Wild Rice Stuffed Chicken Breast
- Chicken breast halves – 6 pieces cleaned and tenders removed
- Wild rice and cranberry stuffing
- Eggs – 3 for egg wash
- Olive oil – 2 tbsp.
- Flour sieved with salt and pepper – 1 cup
Heat oven to 350 degree F.
Make slashes in the chicken breast deep enough to stuff wild rice and cranberry.
Heat a large skillet over medium heat and add the olive oil.
Dip the stuffed chicken breast in the egg wash and roll it in the flour before placing it in the hot skillet.
Brown the stuffed chicken on both sides before placing it in a shallow baking dish.
Bake for in the oven for 30 minutes.
Remove from the oven and slice the chicken about 1/2 inches thick.
Serve with lots of green.
Ingredients for stuffing
- Wild rice cooked – 3 cups
- Bread crumbs – 1 cup
- Sweetened dried cranberries – 1 cup
- Chopped walnuts – 1/2 cup
- Chopped apples – 1/2 cup
- Melted butter – 1/2 cup
- Orange Juice – 1/4 cup
- Cranberry juice – 1/4 cup
In a mixing bowl, mix all the ingredients well.
If there is left over stuffing, it can be frozen for future use.
Now enjoy your autumn months with cranberry recipes.