While nutrition is not usually the primary factor when choosing holiday desserts, it’s nice to know that cranberries are good for you. In fact, cranberries have enjoyed a surge of popularity recently due to the fact that they have been found to contain significant amounts of antioxidants and other phytonutrients which help prevent heart disease and cancer; cranberries are also loaded with Vitamin C.
Fresh cranberries are only available September through early January; once they’re gone, no more will be available until the next year. At the end of the season, they often go on sale, and it’s a good idea to stock up and store a few bags in the freezer since there are so many great dishes that can be made with them.
Basic Cranberry Orange Filling
Makes about 5 cups
1 medium orange
1 12 oz. package fresh or frozen cranberries (3 cups)
2 cups sugar
1 cup orange juice
- Cut the orange into eights, place the pieces in the food processor, and process, scraping the sides once, until very finely chopped.
- Transfer the orange to a medium saucepan.
- Add the cranberries, sugar, and orange juice.
- Stir to mix.
- Bring the mixture to a boil over medium heat, stirring occasionally.
When the mixture is at a full boil, turn the heat to low. - Simmer, mashing the berries with a potato masher, and stirring occasionally for 10 minutes.
- Remove the pan from heat; let cool thoroughly.
- The filling will thicken upon cooling.
Amount Per Serving
Calories 123 Calories from Fat 1
Percent Total Calories From: Fat 1% Protein 1% Carb. 98%
Nutrient Amount per Serving
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 1 mg
Total Carbohydrate 30 g
Dietary Fiber 0 g
Sugars 25 g
Protein 0 g
Vitamin A 1% Vitamin C 21% Calcium 0% Iron 1%
