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lots of cranberries left--any healthy ideas?

noya Dec 1, 2010 03:14 PM

Many thanks in advance!

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  1. h
    HillJ RE: noya Dec 1, 2010 03:28 PM

    I would dry the cranberries and use them all year in salads, cereals, granola, yogurt, baking recipes and as a quick snack.

    2 Replies
    1. re: HillJ
      scubadoo97 RE: HillJ Dec 1, 2010 04:39 PM

      They would be pretty tart dried as is. The ones in the store are loaded with sugar.

      1. re: scubadoo97
        HillJ RE: scubadoo97 Dec 2, 2010 03:44 AM

        I love dried cranberries.

    2. mamachef RE: noya Dec 1, 2010 03:29 PM

      Cranberry applesauce. Great and visually beautiful side dish. Also don't forget you can freeze those little devils right up. And that cran. sauce is a lovely side to virtually any meat or poultry; just not any fish that comes to mind right now.
      Cranberry/orange/toasted pecan bread
      Cranberry-topped cheesecake, best if topping spiked with a little splash of brandy or Courvosier
      Infused into good Vodka and used as the base for Cosmos
      Fine-sugared and used as a garnish for any dessert (roll in beaten egg white first, then superfine or glitter sugar. Great for crabapples, grapes....)
      Nantucket Cranberry pie ala Laurie Colwin
      Cranberry-Walnut Squares
      Gawwd, you said healthy (I'm editing this) and here I am blabbing about cheesecake! and liquor! and other desserts! Sorry, honey. I'd just go on and report me for doing that, but I think you or someone else might like these ideas anyway.

      3 Replies
      1. re: mamachef
        rose water RE: mamachef Oct 27, 2011 08:22 AM

        i've gotten and am getting more cranberries from my CSA. i might just freeze them for thanksgiving, but the idea of cranberry/orange/toasted pecan bread sounds awesome. do you have a recipe to share? thanks!

        1. re: rose water
          Querencia RE: rose water Nov 29, 2011 07:40 PM

          BASIC ORANGE BREAD, add cranberries or pecans or dates or anything: Process 1/3 cup butter, 1 large egg, 3/4 cup milk, 1 cup sugar, 3 tsp baking powder, 3/4 tsp salt, and 1 whole navel orange (peeling and all) cut up. Process this thoroughly then add 3 cups flour and process very briefly just to integrate the flour. Bake in loaf pans.( If you want to add any solids, take out 1/2 cup of the flour and flour them before adding to the batter so they won't sink.) Bakes in medium loaf pans in about 45 minutes. Turn out onto a towel. As soon as cool, wrap in foil and let sit 24 hours so it will slice better. This bread makes unbelievable toast.

          1. re: Querencia
            rose water RE: Querencia Nov 30, 2011 01:41 PM

            Sounds awesome, thanks! I assume this is for two loaf pans, right?

      2. DiningDiva RE: noya Dec 1, 2010 03:33 PM

        Cranberry Turtle Bars - http://www.epicurious.com/recipes/foo...

        Easier than the recipe makes them seem. Even though the recipe doesn't call for a whole bag of cranberries, you can use a whole bag and not affect the finished product.

        1. s
          Sal Vanilla RE: noya Dec 1, 2010 03:58 PM

          Sometimes I mix leftover cranberry sauce with French's onion soup mix and russian dressing and dump skinless chicken breasts in them and bake. My mom called it "Great Chicken" I call it easy chicken.

          If all else fails - feed it to the dog. This week I have been including it in our dog's dish and she now knows it is coming and does a happy bit of jumping while waiting for dinner. At least it will bring you joy.

          1. t
            taffy1 RE: noya Dec 1, 2010 04:04 PM

            I always look forward to the left over cranberries, I even buy extra, I make a martimonial square but use the cranberrie sauce instead of dates, making the sauce from scratch with orange juice instead of water.
            Or there is a great orange/cranberrie relish you can make now and have on hand for christmas, makes a great gift in fancy little jars.
            Possiblities are endless.
            I never had any luck drying them though, didn't taste like ocean spray no matter what I did. Anyone out there have hints for that?

            1. geminigirl RE: noya Dec 1, 2010 04:10 PM

              Cranberry infused vodka! Depending on your definition of healthy:) and I think its in marion cunninghams breakfast book that has a very good cranberry/ blueberry loaf.

              1. v
                Val RE: noya Dec 1, 2010 04:47 PM

                Add them to your morning smoothie...just did this with fresh cranberries in a blender add a little orange juice and cinnamon...some honey and kefir and ground flax seed. Also good in oatmeal. *Also* you can FREEZE fresh cranberries for future use, best thing to do!

                1. mcf RE: noya Dec 1, 2010 04:48 PM

                  Freeze them in the bags. They keep forever and you have them all year round. I make this recipe with them often: http://www.epicurious.com/recipes/foo...

                  I make low carb muffins with them, too, or put them on top of brie before baking, with a small sprinkle of brown sugar.

                  1. k
                    Krislady RE: noya Oct 27, 2011 10:25 AM

                    If it's fresh cranberries you've got, Cooking Light's sugared cranberries are very good:


                    Also, I always buy a couple of extra bags and stash them in the freezer for smoothies throughout the year - 1/2 c. each OJ, plain yogurt, frozen cranberries and some other fruit (a banana, maybe some peaches or strawberries, and I've even used pumpkin puree) and honey or maple syrup or brown sugar to taste.

                    Plus, as was mentioned, they make a nice treat for the dog. Mine will jump up and catch them in his mouth. . . . :)

                    1 Reply
                    1. re: Krislady
                      scubadoo97 RE: Krislady Oct 27, 2011 03:34 PM

                      I've got a few bags still in the freezer from last year. Sounds like a winner. Thanks for posting

                    2. m
                      mmmmmmmmmgood RE: noya Oct 30, 2011 04:19 PM

                      I love fresh cranberry relish - especially on a turkey sandwich. It's only relatively healthy though as you take a bag of fresh cranberries (washed), one whole orange (quartered with seeds removed and skin on) and sweetener to taste. Throw it all in a food processor and blast away. It's tart, juicy and delicious.

                      1 Reply
                      1. re: mmmmmmmmmgood
                        calliope_nh RE: mmmmmmmmmgood Oct 30, 2011 04:38 PM

                        I make same, only I use clementines which are (usually) seedless. Cut half and process skin and all.

                      2. Marge RE: noya Oct 30, 2011 04:25 PM

                        This cranberry banana bread is nice, and fairly low in fat and sugar

                        4 Replies
                        1. re: Marge
                          chililala RE: Marge Nov 29, 2011 02:17 PM

                          There is no sugar in this recipe at all...Has anyone tried it? I'm very curious, but have been unsuccessful in the past with banana bread that doesn't have any sugar-I've ended up with a strange gummy texture...

                          1. re: chililala
                            Joyfull RE: chililala Nov 29, 2011 04:09 PM

                            I've not tried the recipe but did follow the source as I thought the sweetener had be left out by mistake. Unfortunately, you have to pay far too much money for the diabetic cookbook the recipe is in, to see the actual recipe. To be honesty, my DH is diabetic, but I'd never make a recipe like a cranberry banana bread without some kind of sweetening. Unsweetened applesauce just wouldn't do it. The cranberries alone without a bit of sweetener would taste bitter and sour.

                            1. re: Joyfull
                              Marge RE: Joyfull Nov 29, 2011 04:56 PM

                              I HAVE tried this recipe--I used VERY ripe bananas and found the sweetness fine for my taste--this is not a cake, it's a quick bread--certainly not as sweet as traditional banana bread, but I thought it was good considering it is not loaded with sugar and fat.

                              1. re: Marge
                                Joyfull RE: Marge Nov 29, 2011 05:48 PM

                                I have no doubt some would like no sweetener except for the fruits used and I'm glad you're happy with the recipe as is. I was merely expressing my opinion on how the recipe would be received by myself, and most especially my diabetic DH, as neither of us are fond of a quick bread,cake or dish that contained a tart fruit and no sweetener.

                        2. KatoK RE: noya Oct 30, 2011 05:36 PM

                          How about this one, my personal favorite on Thanksgiving turkey and on sandwiches from the leftovers. Good on other meats too.
                          It was passed to me as "Mamma Stamberg's Cranberry Relish".

                          2 C Whole Cranberries
                          1 small onion
                          3/4 C Sour Cream (I have made it with non fat and it is fine)
                          1/2 C Sugar
                          2 Tablespoons Horseradish from a jar, (not the creamed kind)

                          Grind the Onion and cranberries together either in a meat grinder or in a food processor. Try for a chunky consistency, not a puree.

                          Put in a bowl, add remaining ingredients and mix together. The result should be a "Pepto Bismal pink". Put in a plastic container and freeze. Remove early Thanksgiving morning to the refrigerator. Serve while still cold, even with icy slivers still present.

                          Give it a try.

                          1. p
                            paprkutr RE: noya Oct 30, 2011 05:39 PM

                            As someone else said you can freeze them forever. However, I just posted a request for Amylu's chicken meatball with frest cranberries and jalapenos. I tasted them at Costco and they are fabulous. These are not in a sauce. I also make a apple cranberry crumble that I can freeze and just take out when I need.

                            1. j
                              Joyfull RE: noya Nov 25, 2011 10:21 AM

                              This is a great recipe for cranberries, fresh or frozen. Name is, crustless cranberry pie, but the texture is more like a snacking cake, not a pie. Very Easy to make and it tastes great. Even my picky grandchildren who usually turn thier noses up at cranberry sauces or salads, will eat this.
                              The only change I make is 1/2 tsp almond extract instead of 1 teaspoon. Other than that, all other measurements the same.


                              2 Replies
                              1. re: Joyfull
                                masha RE: Joyfull Nov 25, 2011 02:44 PM

                                This looks great. I will have to try it.

                                1. re: masha
                                  lovessushi RE: masha Nov 25, 2011 03:02 PM

                                  Cranberry banana bread! Delicious!!

                              2. a
                                allgimbel RE: noya Nov 29, 2011 04:52 PM

                                Made a batch of these the other night...delicious!

                                Cranberry Oatmeal Cookies

                                The recipe is uncredited here, but comes from Sarah Leah Chase's Cold Weather Cooking. In the book, she calls for margarine, but I used butter, as indicated in the link.

                                1. q
                                  Querencia RE: noya Nov 29, 2011 07:29 PM

                                  Re query for healthy idea for leftover cranberries: Put them in the freezer. After cooking all week, this will be very good for your health. Next July you can think what to do with them.

                                  1. l
                                    Lady_Tenar RE: noya Nov 30, 2011 11:59 AM

                                    I like adding cranberries to meat stews and braises. They break down and help thicken the liquid without any starch and they add a wonderful, fruity acidity.

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