Harvest of the Month: Cranberries with a ginger twist

Ruth Lahmayer Chipps, MS, RDN, Commmunications Director - Jackson In Action

Recipe, Photo and content by: Ruth Chipps, MS, RDN, CD

Cranberries are the sauce of the season and this month’s Harvest of the Month features a very quick and delicious ginger-infused cooked cranberry sauce.

Use fresh or frozen berries and incorporate the level of spice you enjoy. For extra zip, use fresh grated ginger root.

Cranberries are rich in nutrients including antioxidants—considered protectors of heart disease and other chronic conditions.

Incorporate cranberries in sauce, baked goods, oatmeal, cookies and even savory bread dressing.

Cranberry Ginger Sauce

Ingredients:

• 12 ounces fresh cranberries rinsed and drained (about 3.5 cups)

• ½ cup water

• 1/3 cup maple syrup or to taste

• Juice of ½ navel orange (2 to 3 tablespoons) or to taste

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger or 2 tsp. fresh ginger root, minced

• 1 tsp. grated orange zest

  
  

Method: Add ingredients into saucepan. Stir occasionally so the sauce doesn't stick. Cook until cranberries start to burst and the mixture thickens—about 10 minutes.

Let cool before serving at room temperature or chilled.

WATCH Ruth Chipps, MS, RDN, CD - Host of Harvest of the Month on NBC-TV (WEAU) - CRANBERRIES

“Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.”

Cranberry ginger sauce for a spicy Harvest of the Month

Cranberries are the sauce of the season and this month’s Harvest of the Month features a very quick and delicious ginger-infused cooked cranberry sauce.

Use fresh or frozen berries and incorporate the level of spice you enjoy. For extra zip, use fresh grated ginger root.

Cranberriers are rich in nutrients including antioxidants—considered protectors of heart disease and other chronic conditions.

Incorporate cranberries in sauce, baked goods, oatmeal, cookies and even savory bread dressing.

Cranberry Ginger Sauce

Ingredients:

• 12 ounces fresh cranberries rinsed and drained (about 3.5 cups)

• ½ cup water

• 1/3 cup maple syrup or to taste

• Juice of ½ navel orange (2 to 3 tablespoons) or to taste

• 1 teaspoon cinnamon

• ½ teaspoon ground ginger or 2 tsp. fresh ginger root, minced

• 1 tsp. grated orange zest

Method: Add ingredients into saucepan. Stir occasionally so the sauce doesn't stick. Cook until cranberries start to burst and the mixture thickens, about 10 minutes.

Let cool before serving. Can be served at room temperature or chilled.

WATCH Ruth Chipps, MS, RDN, CD - Host of Harvest of the Month on NBC-TV (WEAU) - CRANBERRIES

“Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.”

Fresh Cranberry Fluff-For a Fabulous Holiday!

By Ruth Lahmayer Chipps, MS, RDN, CD, Jackson In Action Communications Director 

Fresh Cranberry Fluff Salad Photo: Katie Schmidt Recipe/Food Styling: Ruth Chipps

Keep the Holidays fun and healthy with our FREE Holiday Cook Booklet

Cranberries

Harvest of the Month November

 Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes. 

Turn Out for These Events:

Watch WEAU-TV-13 Thurs. Nov. 21 on the 4 p.m. Newscast. “Live” cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN, CD

BRMH Hospital - Harvest of the Month Cranberry Fluff is featured on the Black River Memorial Hospital Salad Bar on Tuesdays throughout November. Taste test recipes on Wed. Nov. 20 from 11:30am-12:30p.m. More info at www.brmh.net

Fresh Creamy Cranberry Fluff

Cranberries & Nutrition 

 NUTRITION A native superfood  with antioxidants, fiber, phosphorus, vitamins A, C and K.. May help reduce risk of risk of cancer, heart disease and stroke.

1 cup consists of 51 calories, 0g fat, 0g protein and 13 g carbohydrates.

FYI: Dried cranberries are usually sweetened with sugar and concentrated in calories.

 USES:

Add cranberries when making muffins, breads or pancakes  (fresh, dried or frozen)

Make salads with fresh, frozen or dried cranberries.  Make a cranberry relish to pair with lean meats, such as turkey;  Add dried cranberries to oatmeal or yogurt.

 More Cranberry information here.                  

Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.

RECIPE: Creamy Cranberry Fluff

Light and tasty —sure to  be the star of your holiday spread                                                                                                 

Ingredients:

• 3 cups fresh or frozen cranberries, thawed and coarsely chopped (1 (12) oz. bag)

  1 can (20 oz.) unsweetened crushed pineapple, drained very well

  3 medium apples, chopped

  ½ granular sugar or sugar substitute (equivalent to 1/2 c. regular sugar)  i.e., stevia or sucralose.

  1 carton (8 oz.) light whipped topping (or vanilla Greek yogurt)

  ¼ cup fine chopped walnuts (optional)

  In a large bowl, combine the cranberries, pineapple, apple, and sweetener.  Cover and refrigerate overnight if desired.

  Just before serving, gently stir in cool whip and walnuts.

  Makes 16 servings, each 1/2 cup, for 100 calories, 3 g. fat w/ walnuts, and 18 g. carbohydrate (1 carbohydrate choice) per serving.

  Nutrition Analysis (made with regular sugar and Greek Yogurt:) 98 calories, 1.5g fat, 20g carbohydrate, 2 g protein, 2.25 g fiber.

  MORE RECIPES:

   PRINTABLE RECIPE HERE

 MORE RECIPES: www.JacksonInAction.org/recipes

VIEW THE LIVE previous appearance on WEAU-TV 13 from Thurs. July 25 at 4 p.m. (Green Beans)

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

Watch B-WELLthy Recipe Video (COMING SOON)

Free Download - Harvest of the Month Holiday Recipe Booklet!

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community. 

More at:  www.JacksonInAction.org

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