Published: 06/07/2014 - Updated: 09/08/2018
North America reddish gift of land was conveyed to a group of pilgrims fleeing their old home across the Atlantic in the far XVI century, their descendants gave it a name, which today we refer to as cranberry. The fruit was domesticated to the delight of all of us and the twentieth century put it on the table of the homes around the globe, how to contribute to this wonderful food story that began between nomadic tribes? Maybe wrapping the fruit with the tips of our tongues.
Cranberries were first used by Native North America, who used it as food (cranberry is part of pemmican, recipe using fat, fruits and meat that helped surviving nomadic tribes) and medicine (it’s high in vitamin C so helped the Americans to fight scurvy whalers). Today we know that the cranberry is especially useful for preventing urinary tract infections (though doesn’t cure infection), cleaning urinary tract and eliminating odors in the urine, also has a high content of antioxidants and vitamin C. Its usefulness and delicious flavor makes it ideal for you to share the following three recipes that I hope you find them useful:
Chicken Fajitas with mustard and cranberries sauce
- 1/2 cup of dried cranberries
- 4 fresh chicken fajitas
- Salt and pepper
- 3 tablespoons of olive oil
- 2/3 of cup of chicken broth
- 2/3 of cup of dry white wine
- 3 tbsp. of Dijon mustard
- 1 ½ tsp. of corn flour or cornstarch
- 1 ½ tbsp. of water
- 1/4 cup of onion into thin slices
- 1/4 cup of Indian nuts or almonds
- Lightly floured the chicken fajitas.
- Put salt and pepper on fajitas.
- Heat a pan and add oil.
- Cook fajitas until they turn a golden color on each of their faces. When finished cooking fajitas, remove from pan and set aside.
- Combine chicken broth, wine and mustard add to the pan where the fajitas were cooked.
- Combine cornstarch and water, add to pan.
- Add cranberries and walnuts, cook until the sauce reduces. Add onion and cook.
- Serve chicken fajitas and bathe them with the sauce.
Cranberry Popsicles (perfect for this summer)
- 1 cup of cranberry juice
- 1 cup of dried cranberries
- 180 ml of plain yogurt (you can use one low-fat)
- popsicle molds
- popsicle sticks
- Blend cranberry juice, dried cranberries and yogurt until well blended.
- Place in popsicle molds.
- Insert sticks and freeze.
- Use some warm water around the molds to try to take off the popsicles to loosen easily.
Cranberry and Lemon Cookies
- 1 cup of dried cranberries
- 3 cup of flour
- 1 tsp. of Baking Powder
- 1 tbsp. of Lemon zest
- 1 tsp. of salt
- 1 cup of sugar
- 3/4 cup of (150 gr.) Butter
- 1/2 cup of Cream
- 2 tbsp. of Lemon juice
- 2 eggs
- Combine flour, baking powder and salt in a bowl.
- Cream butter and sugar.
- Add the lemon juice and zest.
- Add egg piece by piece.
- Add cream.
- Stir in the dry ingredients into the mixture (flour, baking powder and salt)
- Allow to stand for 1-2 hours to freeze, roll the dough and cut (use the cutter of your choice, you can use funny figures) or form balls.
- Bake at 180 ° C for 20 minutes.
- To give the perfect finish, use a simple powdered sugar glaze, to this you can also add lemon zest, they will look perfect.
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