Get creative with cranberries

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Cranberries can add color, refreshing taste and nutrients to many foods and beverages. Available in many convenient forms, from fresh or dried to juices and sauces, cranberries are an ingredient you can use throughout the year, not just during the holidays. You can add fresh cranberries to breakfast breads, toss dried cranberries into a salad, or mix up a refreshing beverage with one of the many forms of cranberry juice. 

Cranberries are fat-free, cholesterol-free, sodium-free and a good source of vitamin C and fiber. Cranberries are thought to provide health benefits with antioxidants and have also been shown to promote cardiovascular health.

Try this recipe for a great holiday dessert,  It is a cross between a fruit crisp and a moist cake.

Cranberry Crisp Cake

Ingredients

1 package white cake mix (regular size), divided

2 tablespoons butter, melted

1 teaspoon water

1/2 cup chopped pecans, toasted

1 package (12 ounces) fresh or frozen cranberries

1/2 cup sugar

1/2 cup red raspberry preserves

6 ounces cream cheese, softened

3 large eggs

1/2 cup 2% milk

2 teaspoons pumpkin pie spice

Directions

1. Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix. 

2. In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan. 

3. Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack

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