Find clean, healthy cranberry recipes, including sauces and relishes to muffins, syrups and salsas.
Infusing pork loin with zesty garlic-sage rub and wrapping it in prosciutto makes for a showstopping entrée that’s super-easy to make.
Health Benefit: Cranberries contain antioxidants called proanthocyanidins (PACs), which may help prevent certain types of cancer. PACs may also help to protect against infections in the mouth and body thanks to their anti-adhesive properties that fight off certain types of bacteria.
The term “breakfast cookie” might sound like a devilishly delicious oxymoron, but we’re not kidding around with these good-for-you jumbo cookies. They’re made with protein-rich almond flour and pecans and naturally sweetened with maple syrup for an easy, grab-and-go breakfast.
The subtle sweetness of acorn squash shines when brushed with a touch of honey and lime. Cranberries and walnuts add richness and tang, while quinoa provides enough protein to keep you full for hours.
Customize these whole-grain muffins by using your choice of cranberry sauce, but we love the kick from our Grapefruit & Cranberry Sauce on page 55. You’ll want to make a double batch of cranberry sauce this year to make certain you have extra for these treats!
You can’t get more simply delicious than a pork loin. Here, the moist, tender meat is brushed with a tart-sweet glaze and served with a fruity compote that cooks right in the roasting pan.
Rosemary lends these quesadillas subtle pine flavors and an appetizing mint aroma. Our colorful Clean Eating recipe for cranberry salsa adds extra sweetness.
Who says cranberry sauce has to be store bought or boring? Check out these five ways to take your favorite sauce to the next level of flavor and nutrition. Making cranberry sauce from scratch ensures that you consume the skins, which contain most of cranberry's potent antioxidant, anti-inflammatory and anti-cancer properties.
A zesty maple Dijon sauce tops this protein-packed skillet meal that’s loaded with good-for-you kale and studded with cranberries for a pop of tart-sweetness.
We’ve kept the authentic twice-baked technique of these Italian-style cookies – we’ve simply replaced wheat flour with almond and rice flours and drizzled chocolate over top for an indulgent, wheat-free treat.
This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.