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Cranberries contain proanthocyanidins (PACs) that can prevent the adhesion of certain bacteria, including E. Coli, associated with urinary tract infections to the urinary tract wall. The anti-adhesion properties of cranberries may also inhibit the bacteria associated with gum disease and stomach ulcers. Cranberries are packed with Vitamin C and are a source of fiber.
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Autumn Harvest Salsa
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| Courtesy of Just Food |
4 cups ripe tomatoes, peeled and chopped
1 sweet red pepper, chopped
1 onion, chopped
3 cloves of garlic, minced
2 small jalapeno peppers, minced
3 Tbsp. fresh orange juice
½ cup red wine vinegar
2 Tbsp. chopped fresh coriander
Freshly ground pepper and salt to taste
½ cup tomato paste
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Combine all ingredients except tomato paste in a pot and simmer gently for 30 minutes or until thick. Stir in tomato paste and cook two more minutes.
Pack into sterilized jars, leaving a ½ inch of air space at top. Top with hot sealing lids and screw bands on finger-tight. Process in a water bath 20 minutes. Remove and let rest for 24 hours. Store in a cool place.
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Cranberry Sauce
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| Makes 3 cups |
2 cups fresh cranberries
½ cup apple or orange juice
½ cup honey
Grated rind of ½ orange
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Mix cranberries, juice and honey in a pot. Cook on low heat for about 5 minutes, until cranberries pop. Remove from heat. Stir in orange rind. Let cool at room temperature, then refrigerate, or bottle hot and seal.
If desired, add ½ cup of chopped pecans, walnuts, mixed dried fruit or chopped up apricots, pineapples or pears to the sauce when adding the orange rind for variety.
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Cranberry-Orange Loaf
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1 ½ cups flour
2/3 cup oat bran
½ cup lightly packed brown sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2/3 cup chopped dried cranberries
1/3 cup chopped walnuts or pecans
1 cup low-fat plain yogurt
3 tbsp vegetable oil
2 eggs
2 tbsp frozen orange juice concentrate, thawed
2 tsp grated orange zest
1 cup each grated carrots and grated, unpeeled zucchini |
In large bowl combine first 7 dry ingredients and stir in cranberries and nuts.
In medium bowl whisk together yogurt, oil, eggs, orange juice concentrate and orange zest. Stir in carrots and zuccini.
Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.
Spoon batter into 9 x 5 inch loaf pan sprayed with cooking spray and bake at 350º F for 45 to 50 min., or until loaf is lightly browned and a toothpick inserted in center of loaf comes out clean.
Cool loaf on wire rack for 10 min. then remove from pan and cool completely on rack. |
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