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Cranberry Give Your Family More of the Good Stuff! Cranberry Basics $hop and $ave erries are a good so Types of < Look for cranberries that anb urce Cr range in color from light to dark of vitamin C. Cranberries red and are plump, glossy, and Fresh cranberries are firm. White berries mixed in bland but tart. with the red do not need to be They are generally discarded. They are mature and added to recipes, not have a milder flavor. eaten alone. They are also < Avoid berries that are available as frozen berries. shriveled, soft or decaying. •Red cranberries – deep red color is desirable; ta rtness < Fresh cranberries are develops as the color deepens. available from October through White cranberries early January. • – harvested for juice rather than < Dried cranberries are often sold fresh. available in bulk food sections. They might be less expensive Cranberry products and you can buy small that are available all amounts. year include: cranberry juice < Frozen cranberries are and juice blends, available all year. Or buy fresh canned cranberry cranberries when they are in sauce, dried season and freeze your own. and cranberries . These processed cranberry products usually I Fresh cranberries can be frozen have added ore We and stored for up to 1 year. Freeze in sugar. Dried St ll the original plastic packaging as cranberries can be purchased or transfer to freezer bags found without added sugar. aste Less for longer protection. They do not W need to be thawed before using. I Store fresh cranberries in their original packaging or a tightly sealed plastic bag for up to 2 months in a 12-ounce bag of refrigerator crisper. Remove any soft or decayed berries to help them fresh cranberries = store longer. about 3 cups I Rinse fresh cranberries just before using. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2016 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer. Cooking with Cranberries Couscous Salad Ingredients: ¾ cup dry couscous ½ cup dried cranberries Glazed Carrots and 1 cup boiling water Cranberries ½ cup low-fat Italian salad dressing Ingredients: cucumber 1 , peeled and diced (about 1 1 pound carrots, peeled and sliced cup) diagonally into ¼ inch thick slices green onions 2 , sliced ½ teaspoon salt peas ¾ cup frozen , thawed 3 Tablespoons sugar, divided nuts ¼ cup toasted , chopped ½ cup chicken broth Directions: 1 Tablespoon butter 1. Place couscous and cranberries in a ½ cup dried cranberries large bowl. Pour boiling water over the 2 teaspoons lemon juice mixture; cover and let stand until just Directions: warm. Fluff with a fork to separate. 1. In a large skillet over medium-high heat, 2. Add dressing and mix lightly. add carrots, salt, 1 Tablespoon sugar, and 3. Add vegetables and nuts. Toss lightly. broth. Bring to a boil. Cover and reduce 4. Refrigerate leftovers within 2 hours. heat. Simmer, stirring occasionally, until Makes 5 cups carrots are almost tender, about 5 to 8 Prep time: 15 minutes minutes. 2. Uncover; increase heat to high. Stir occasionally until liquid is reduced to about 2 Tablespoons, about 1 to 2 minutes. Cranberry Applesauce 3. Add butter and remaining sugar to Ingredients: Go to skillet; stir carrots to coat. Add dried FoodHero.org cranberries and cook, stirring frequently, apples 7 or 8 medium , peeled, cored and for easy, tasty until carrots are completely tender and chopped cranberry glaze is light gold, about 3 minutes. ½ cranberries 1 cups fresh or frozen recipes 4. Remove from heat and stir in lemon water 1 cup juice. Serve warm. ½ cinnamon teaspoon 5. Refrigerate leftovers within 2 hours. ½ teaspoon salt Makes 2 ½ cups ⅓ cup brown sugar Prep time: 10 minutes Directions: Cook time: 12 minutes 1. Combine all ingredients in a large saucepan. Bring to a boil. Cover and reduce heat. Simmer 20 to 30 minutes. 2. Remove from heat and cool slightly. Use When kids help make healthy food, they a potato masher or fork to mash mixture to are more likely to try it. Show kids how to: the consistency desired. Serve warm or cold. < wash produce under cool running water. 3. Refrigerate leftovers within 2 hours. < peel fruit or vegetables with a peeler to Makes 6 cups take off only a thin layer. Prep time: 10-15 minutes < measure and mix ingredients. Cook time: 30 minutes .
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