Cranberries – A Tart and Tangy Treat

Tiny, tart, and crimson-hued, cranberries have a lot to boast about. Most importantly, though, are their powerful health benefits. Cranberries are known to play a role in preventing urinary tract infections, reducing the risk of gum disease, and protecting against a range of other diseases and cancers. Need more convincing? Cranberries can potentially prevent ulcers, and they contain hippuric acid, which has natural antibiotic ingredients. We think it’s time to start popping at least a few cranberries per day into your diet. Check out some of our favorite recipes here.

Cranberries3Cranberry Cornbread
Serves 9
Cranberries put a quirky spin on this traditional Southern favorite.


  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 cup chopped fresh or frozen cranberries
  • 2 tablespoons sugar

Directions: Heat oven to 4000 F. Grease the bottom and sides of a square baking pan with cooking spray. In large bowl, stir the flour, cornmeal, 1/3 cup sugar, baking powder, and salt until mixed. Add the eggs, milk, and oil. Beat with a spoon until mixed. In small bowl, toss the cranberries and 2 tablespoons sugar until coated. Fold the cranberries into the batter and spread in the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Serve warm.

Nutrition Facts (per serving):Calories—230 Total Fat—8g Saturated Fat—2g Cholesterol — 50mg Sodium—260mg Carbohydrate—35g Dietary Fiber—2g Protein—5g

From Nutrition World,

Cranberry Popcorn Crunch
Serves 10
This fun, simple treat is a healthy choice for both kids and adults.


  • 10 cups lightly salted popcorn
  • 2 cups semi-sweet real chocolate chips (12 ounce bag)
  • 1 1/2 cup dried cranberries

Directions: Spread popcorn out on a large rimmed baking sheet. Sprinkle evenly with 1/2 of the dried cranberries. Melt the chocolate chips by either the stovetop or microwave. Once chocolate is fully melted, transfer to a large heavy duty freezer bag that has been opened and set into a small bowl for support. Seal bag and carefully snip off a small part of one corner with scissors. Working quickly, squeeze chocolate over popcorn and cranberries. Sprinkle remaining 1/2 of dried cranberries on the warm chocolate and popcorn. Let cool and chocolate will harden. Break into large or small chunks and store in an airtight container or sealed bag for up to two days.

Nutrition Facts (per serving):Calories—250 Total Fat—11g Saturated Fat—6g Sodium—45mg Carbohydrate—42g Dietary Fiber—4g Sugar—30g Protein—2g

From Whole Foods,

Cranberries2Cranberry Upside-Down Cake

Serves 12
A mixture of sweet and tart make this cake a crowd pleaser.


  • 15 tablespoons unsalted butter, divided
  • 1/3 cup + 1/2 cup sugar, divided
  • 1 1/2 cups fresh (or frozen) cranberries
  • 1/3 cup chopped pecans (or walnuts)
  • 2 large eggs
  • 1 cup all-purpose flour

Directions: Preheat oven to 350°F. Coat a 9-inch square baking dish with 1 tablespoon of butter. Place 2 tablespoons of butter and 1/3 cup sugar in microwave-safe bowl; microwave on high for 2 minutes, stirring occasionally, or until mixture becomes bubbly. Pour mixture into baking dish; top with cranberries and pecans. Melt remaining 12 tablespoons of butter in microwave or on a stovetop. Combine 1 cup of sugar with eggs; beat with an electric mixer about 1 minute, until thick and pale. Beat in flour and melted butter until smooth; pour batter over cranberries. Bake 40–45 minutes or until toothpick inserted in center comes out clean. Let stand 2 minutes to cool. Release sides of cake from pan with knife; invert on serving plate.

Nutrition Facts (per serving): Calories—290 Total Fat—18g Saturated Fat—10g Sodium—15mg Carbohydrate—33g Dietary Fiber—1g Protein—3g

From Publix,

Cranberry Apple Cider
Serves 24
Warm up by a toasty fire with this seasonal spiced cider.


  • 1/3 cup packed brown sugar
  • 2 teaspoons whole allspice
  • 4 sticks cinnamon
  • 1 bottle (48 oz.) apple cider
  • 1 bottle (48 oz.) cranberry juice

Directions: Mix all of the listed ingredients in a slow cooker. Cover and cook on the low heat setting for 4-6 hours. Remove the cinnamon sticks and strain the allspice before serving.

Nutrition Facts (per serving): Calories—80 Total Fat—0g Saturated Fat—0g Sodium—0mg Carbohydrate—19g Dietary Fiber—0g Protein —0g

From Nutrition World,