Cranberries

Fresh cranberries are back in the stores, just in time for Thanksgiving.  I hadn't seen them and I was starting to get worried a couple of weeks ago.  Fortunately, I spotted some at my local grocery store the week before Thanksgiving!  I start craving fresh cranberries this time of year.  Fresh cranberry waldorf salad (see recipe below) is one of my favorite side dishes at the Thanksgiving table.  It only takes 1 1/2 cups of cranberries to make this salad, so I use the rest of the bag to make another fall favorite of mine, cranberry walnut bread!

You are probably aware of the fact that cranberries can play a role in the prevention of urinary tract infections (this is due to their high antibacterial properties).  However, cranberries are also a great source of vitamin C, fiber, manganese, and vitamin K.  As an extra bonus, cranberries are chock-full of antioxidants which may help prevent heart disease, stroke and some types of cancers.

Since fresh cranberries are only available for a short time at the grocery store, I always buy extra and put some in the freezer.  They come in handy in the spring when I want to make more cranberry-walnut bread!


Cranberry Waldorf Salad
This salad is fruity and creamy and my kids love it too!

You will need:
1 1/2 cups chopped fresh cranberries
1 cup chopped red apple
1 cup seedless green grapes, halved
1/2 cup raisins
1/4 cup chopped walnuts*
1 1/2 Tablespoons sugar
8 ounces lowfat vanilla yogurt

1. Combine all ingredients, toss to coat.
2. Cover and chill 2 hours. Stir before serving.

Crediting information: Makes 16 servings. Each serving is creditable for 1/4 cup of the fruit/vegetable component at lunch or supper for 3-5 year old children.
*Nuts can be choking hazard for children under the age of 4