Cooking with Cranberries

By Living Paleo
In Cooking Tips
Dec 7th, 2011
2 Comments
2063 Views

Cranberries are often associated with sweet recipes, but they can also be used in delicious, savory, paleo recipes. In addition to the great flavor possibilities of cranberries, they also have incredible health benefits. Despite all the great reasons to cook with cranberries, they’re all too often seen only as the main ingredient of the gelatinous, canned cranberry sauce that always seems to appear on Grandma’s Thanksgiving table.

According to the Cranberry Institute, cranberries are rich in antioxidants, which help protect our bodies against free radicals. The antioxidants contained in cranberries also serve as an anti-inflammatory agent in our bodies, and research has shown that inflammation is one of the leading causes of many of our modern day diseases and afflictions.

In addition to antioxidants that help protect our bodies against certain cancers, heart disease and other diseases, cranberries contain proanthocyanidins (PACs) and a type of phytochemicals called tannins, which have known health benefits. PACs help prevent certain bacteria, including E. coli, from adhering to the wall of the urinary tract. They may also have an anti-adhesion effect on the bacteria that causes gum disease and stomach ulcers. Tannins can aid in the treatment of asthma, the inhibition of the oxidation of bad cholesterol and the promotion of heart health.

There are some tips to remember when cooking with cranberries:

 

  • Add a small amount of baking soda to neutralize the acidity of the berries
  • Cook cranberries only until they pop, otherwise they will become mushy and the taste will become more bitter
  • Frozen cranberries can be used without being defrosted first
  • Cranberries are generally in season from early fall through December
  • When purchasing, look for berries that are bright red and shiny. Ripe cranberries should bounce when they are dropped.
  • When making cranberry sauce, add the juice of an orange to cut the tart flavor without adding sugar or other sweeteners

There are numerous great ways to incorporate cranberries into your paleo diet, but here are a few good options:

 

  • Various cranberry sauces to top chicken, turkey or pork
  • Cranberry relish (with raw cranberries), as a side dish or atop meat
  • Added to Brussels sprouts
  • Mixed with avocados to make salsa
  • Used to make sauce for ribs
  • Used in chutney
  • In paleo-friendly smoothies
  • As a glaze for salmon
  • As a topper for salads
  • To make cranberry balsamic vinaigrette
  • As a side dish, mixed with beets and red cabbage
  • Combined with apples and acorn squash
  • Used to make a cranberry herb sauce
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2 Responses to “Cooking with Cranberries”

  1. Judy says:

    Hi, I’m new to Paleo and doing great. It is the way I’ve been looking to eat for years. I’m also loose weight. The Cranberry article is terrific. I use a lot of cranberries and it gives me further ideas.

    I also need your help. I have a Plum Pudding recipe I’d like to make for Christmas next year. It is “Flaming Plum Pudding” from “cooks.com”. I don’t know what to add instead of flour. I’m wondering if I add nut flour if it will change it to much.
    Thank you, Best to you all in the New Year.
    Judy

    • Paleo says:

      The recipe seems to be pretty un-paleo friendly, so I presume you will be making other alterations. There are a lot of ingredients and if you are referring mainly to substituting the bread crumbs with almond meal (or other nut flour) I think this should be fine. It obviously won’t give the same result and flavour as using bread crumbs, and you will need to take into consideration other alterations you make as well.

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