Wellness Sponsored by
From Eleanor Brown, food consultant, at The Oaks at Ojai in Ojai, California
Makes 14 servings
1/2 cup apple juice concentrate
1⁄2 tablespoon arrowroot
3 cups fresh cranberries, washed
3 cups Granny Smith or Newtown pippin apples, sliced
1 tablespoon brown rice flour
1⁄2 teaspoon cinnamon
1⁄2 cup rolled oats
1⁄4 cup Grape-Nuts1
2 tablespoons apple juice concentrate
French cream, nonfat yogurt or low-calorie sour cream
1 Grape-Nuts is a registered trade name of Kraft Foods, Northfield, IL.
1. Combine 1⁄2 cup apple juice concentrate and arrowroot, and whisk together in a medium saucepan. Stir over low heat to thicken. Mixture will be thick and clear. Microwave option: Combine in a 4-cup glass measuring cup, and microwave for 2 minutes, until thick.
2. Toss cranberries, apple slices, brown rice flour and cinnamon with the apple syrup mixture. Place in a 9” x 12” baking dish coated with nonstick cooking spray.
3. Toss rolled oats, Grape-Nuts and remaining 2 tablespoons of apple juice concentrate together in a small bowl to moisten cereal. Sprinkle over cranberry apple mixture.
4. Bake at 350˚ F for 40 minutes, until hot and bubbly. Serve warm or chilled. Top with French cream, nonfat yogurt or low-calorie sour cream.
Cranberries are one of three commercially important fruits native to North America—blueberries and Concord grapes also are indigenous to the continent. Commonly thought to grow in water, cranberries mature on vines in sandy bogs and marshes where water is used as a means of irrigation and insect control, as well as to protect the plant from weather damage. Many growers flood their crops in order to use water-reel harvesting machines instead of handpicking.
Shiny and plump, cranberries range in color from bright light red to dark burgundy. Rich in antioxidants, flavonoids and vitamin C, these small berries play a role in maintaining cardiovascular health and help to decrease total cholesterol, as well as low-density lipoprotein (LDL), or “bad” cholesterol levels. Adding these tangy morsels to your diet can help to treat urinary tract infections, as well as prevent heart disease, certain cancers and peptic ulcers.
Most commonly, cranberries are too tart to be eaten off the vine. Instead, they often are cooked to make sauces, jellies, pies and beverages. Crisp salad greens are complemented by the light, tangy taste of Cranberry Vinaigrette Dressing at The Heartland Spa in Gilman, Illinois. Executive chef Thomas Ryan featured Cranberry-Orange Relish—an alternative to traditional cranberry sauce—on last year’s Thanksgiving Day menu at JW Marriott Las Vegas Resort, Spa & Golf. For a moist, sweet bread that is perfect as a snack or breakfast treat, try Escondido, California-based Golden Door’s recipe for Pumpkin Cranberry Bread. Longing for dessert? Try Apple Cranberry Risotto at The Hills Health Ranch in 108 Mile Ranch, British Columbia, Canada. See also Cranberry Apple Crisp, courtesy of Eleanor Brown, food consultant at The Oaks at Ojai in Ojai, California.