I have a ton of simple healthy cranberry recipes for you. Using port wine with cranberry sauce as an example. On a holiday, this North American institution pairs nicely with any dish that contains meat. But I also have a cranberry muffin recipe for you. I advise you to serve the lingonberry sauce, particularly with fowl like duck or turkey (turkey). You may easily manufacture them on your own rather than purchasing them pre-made in a jar.
Cranberry season runs from the end of September until the start of November. Best place to purchase them is during the weekly market.
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Cranberries are nutritious
The cardiovascular system and the bladder-kidney tract are both shielded from illness by cranberries. Antioxidants and other critical nutrients that reduce cholesterol or combat inflammation are abundant in cranberries. Not only can you sweeten your food with the berries, but they are also quite healthful. Another significant benefit is that kids enjoy the tasty fruit. You thereby accomplish two goals at once.
Healthy cranberry recipes
1. Cranberry sauce with port wine
One of the healthy cranberry recipes- a straightforward recipe for port or red wine-based cranberry (or lingonberry) sauce. Suitable for Christmastime sauerbraten, goose, other game dishes.
Ingredients
- Zest of 1/2 organic orange, peel the orange with a peeler and then cut into thin strips
- 400 g cranberries (fresh or frozen)
- 200 grams of sugar
- 125 ml water
- 1 tbsp red wine vinegar
- 1 cinnamon stick
- 2 tablespoons port wine, alternatively a dry red wine
Preparation
- Peel the oranges with a peeler, then add the thin peels and cold water to a medium pot (about 4cm deep). The skin will become soft after 25 minutes of simmering after the mixture is brought to a boil.
- In the pot with the water and orange zest, add the cranberries, sugar, vinegar, and cinnamon stick. Over medium-high heat, bring to a boil while stirring continuously until sugar dissolves. Once the berries start to burst, reduce the heat to low and simmer for 5–10 minutes. As the cranberry sauce thickens, stir regularly. After that, turn off the stove and add the port wine (or red wine, if you like), cooking it for two minutes. Afterwards, remove the cinnamon sticks.
- Enjoy!
2. Cranberry-Muffins
What about a lovely Advent Sunday and some Christmas cranberry muffins? These mouthwatering muffins are also perfect for a quick breakfast on Mondays if there are any leftovers. I wish fresh cranberries were available all year round when I prepare these cranberry muffins- one of the healthy cranberry recipes in winter.
Cranberry muffins made with wintery ingredients.
For these muffins, I use light spelled flour because of its mild, somewhat sweet, and nutty aroma. I use Type 1050 for muffins. Due to its heartiness, this is also excellent for making bread (I recommend white spelled flour Type 630 for baking cakes). The wholemeal spelled flour is then combined with the light spelled flour. Which flour mixture you like is up to you to determine. More whole-wheat flour is necessary to make muffins, which are designed to be moist and substantial. Fresh, vivid red cranberries, a variety of spices, including cinnamon, ginger, vanilla, and freshly grated orange peel, are also included. To make the experience more crunchy, I also utilized walnuts. A really chilly and delicious mix.
Ingredients
- 200 g spelled flour type 1050 + 3 teaspoons to sprinkle the fresh cranberries
- 65 g wholemeal spelled flour
- 1.5 teaspoons cream of tartar phosphate-free health food store
- 1/2 tsp sea salt
- 200g fresh cranberries
- 65 g butter, brought to room temperature
- 85 g whole cane sugar (I recommend GEPA Bio Mascobado)
- 2 large eggs
- 1 cup (170 g) Greek yogurt
- 1/2 tsp cinnamon (Ceylon)
- 1/2 tsp ground ginger
- 1 teaspoon bourbon vanilla, ground
- Zest of 1 organic orange, freshly grated
- 50 g walnuts, chopped finely
Preparation
- Place 12 muffin tins with paper cups in the baking pan and preheat the oven to 190°C. As an alternative, you may butter-grease the muffin tin and then lightly sprinkle it with flour. After that, tap the baking pan to release the flour, which will now fall off.
- Sift the salt, baking powder, and both types of flour into a medium mixing basin, then put it aside.
- Shake off the water after rinsing the cranberries. Put the berries in a separate bowl and stir in 3 teaspoons of flour, coating the berries completely.
- Use an electric mixer to combine the butter and sugar in a large bowl (about 2-3 minutes). The eggs are added next. It’s important to add the eggs one at a time, and to wait until the first egg is thoroughly combined before adding the second. Yogurt, cinnamon, ginger, vanilla, and orange peel are then combined.
- Fold the mixture into the flour using a spatula. Next, stir thoroughly—but not too much! However, avoid overstirring to prevent the muffins from being dry and hard. The dough needs to be tacky.
- After gently incorporating the cranberries and walnuts, the batter should be poured into the muffin tin that has been prepared. Bake in the oven for about 25 to 30 minutes, or until a toothpick is inserted and comes out clean.
- After baking, take the muffins out of the oven and leave them to cool. Then and only then do you remove them from the mold and set them on a grid to continue cooling. Next, you can either consume the muffins while they are still warm or wait until they have cooled to room temperature.
- The cranberry muffins can also be kept after they have totally cooled down in an airtight container.
- Enjoy!
3. Cranberry Apple Crisp with Orange (Vegan + Gluten-free)
This Cranberry Apple Crisp with Orange recipe has an incredible array of flavors with natural sweeteners and warm, wintry spices. The result is a healthy, vegan and gluten-free dessert that is also great for breakfast.
Ingredients
For the ground:
- 200g fresh cranberries
- 1 tsp orange zest, freshly grated (from an organic orange)
- 2 medium oranges, peeled and chopped
- 2 apples, peeled, cored and diced (I recommend Elstar or Braeburn)
- 2 tbsp arrowroot starch
- 35 g brown whole cane sugar (I recommend GEPA Bio-Mascobado whole cane sugar)
- 4 tablespoons maple syrup
- 1/4 teaspoon sea salt
For the topping:
- 100 g large sheet of oat flakes, in any case they should be certified gluten-free flakes if you want a gluten-free dessert
- 80 ml coconut oil, melted
- 35 g brown whole cane sugar (I recommend GEPA Bio-Mascobado whole cane sugar)
- 1 tsp Ground Bourbon Vanilla
- 1/2 tsp cinnamon (Ceylon)
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 pinch nutmeg
- 1/4 teaspoon sea salt
- 50 g walnuts, roughly chopped
Preparation
- Set a baking dish (rectangular 23 cm x 28 cm or square 22 cm x 22 cm) aside and preheat the oven to 160°C.
- Spread the foundation ingredients equally into the prepared baking pan after mixing all of the ingredients in a large bowl. (You can alternatively mix everything right in the baking pan if you want to do less cleanup.)
- Mix the topping ingredients in a medium basin, then distribute them equally over the base mixture.
- Bake the baking pan in the oven until the cranberries begin to burst and the fruit mixture bubbles (about 45-50 minutes). After that, take from the oven and allow to gently cool.
- Serve warm or cold. Enjoy!
Tip: Because Valencian Spanish oranges don’t have a pit, I used them for the cranberry apple crisp. They match this dessert nicely and are quite adorable. Cara Cara Navel oranges (these are the ones with the pink flesh) are also a nice choice.
To sum up
Here are our healthy cranberry recipes for you to read. We hope you will make and enjoy them to the fullest during the holidays or everyday.
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