The Cranberry Advantage

These festive, ruby-hued beauties beat out coffee, blueberries, and even red wine in a recent analysis of antioxidants reported in the American Journal of Clinical Nutrition.

Make This First: Cranberry-Apple Chutney
Yields: 6 (2 cups total)

• 2 c fresh cranberries
• 1 med apple, peeled and cut into 14" cubes (about 1 c)
• 1/3 c brown sugar
• 1/4 c orange juice
• 3 Tbsp cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp grated fresh ginger or 1/8 tsp ground ginger
• 1/4 tsp freshly grated lime zest
• 1/8 tsp ground cinnamon

Directions:

1. Boil all ingredients in 2-quart saucepan over medium heat. Reduce heat and simmer vigorously 15 minutes, until thickened.

2. Let cool and refrigerate.

3. Pair with roast turkey or baked ham or use instead of mustard or mayonnaise on sandwiches.

Nutrition Information (per serving):
Calories: 77
Total Fat: 0 g
Protein: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Cholesterol: 0 mg
Sodium: 167 mg

Make it a Entrée: Stuffed Pork Roast
Yields: 8 Servings

• 3/4 c Cranberry-Apple Chutney
• 2 1/2 lb boneless, center-cut pork loin, butterflied* and trimmed of fat
• 2 oz blue cheese crumbles
• 1 tsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
*Your butcher can do this for you.

Directions:

1. Preheat oven to 350°F.

2. Spread chutney on loin (lay flat, cut-side up), leaving 1/2" border. Top with cheese. Roll back into shape and tie at 1" intervals with twine.

3. Rub meat with oil and sprinkle with salt and pepper. Place on rack in roasting pan and roast 1 hour and 15 minutes or until internal temperature registers 155°F. Let sit 10 minutes before slicing.

Nutrition Information (per serving):
Calories: 250
Fat: 10 g
Protein: 33 g
Carbohydrates: 6 g
Fiber: 1 g
Cholesterol: 95 mg
Sodium: 359 mg

Make it a Dessert: Berry & Yogurt Crepes
Yields: 6 (12 crepes total) servings

• 1 c all-purpose flour
• 1 Tbsp sugar
• 1/2 tsp kosher salt
• 2 lg eggs
• 11/2 c 1% milk
• 2 Tbsp butter, melted
• 1/4 tsp + 1/2 tsp vanilla extract, divided
• 1 c low-fat Greek-style yogurt (we used Fage 2%)
• 2 Tbsp honey
• 1 c + 2 Tbsp Cranberry-Apple Chutney

Directions:

1. Mix flour, sugar, and salt in large bowl. Place eggs, milk, butter, and 1/4 teaspoon of the vanilla extract in blender. Add flour mixture and blend until it reaches the consistency of cream. Allow batter to stand at room temperature 15 minutes.

2. Whisk yogurt, honey, and remaining 1/2 teaspoon vanilla extract in small bowl.

3. Coat 7" to 8" nonstick skillet with cooking spray and heat over medium-high heat. Pulse blender a few times to stir batter. Pour a scant 1/4 cup of the batter into center of hot pan and swirl. When just set and bubbling all over, 40 to 60 seconds, flip with spatula and cook 20 to 30 seconds longer. Remove to plate and repeat to create 12 crepes.

4. Spread each crepe with 1 1/2 tablespoons of yogurt mixture (leaving 1/2" border) and spoon 1 1/2 tablespoons of chutney down centers. Roll from bottom up. Place 2 crepes on each of 6 plates.

Nutrition Information (per serving):
Calories: 252
Total Fat: 7 g
Protein: 9 g
Carbohydrates: 39 g
Fiber: 2 g
Cholesterol: 85 mg
Sodium: 335 mg

Shopping List
Want to make the three recipes above? Here's what you'll need:

1 sm piece fresh ginger
2 oz blue cheese crumbles
2 1/2 lb boneless, center-cut pork loin
2 lg eggs
1 pt 1% milk
1 stick butter
8 oz low-fat Greek-style yogurt
Orange juice
Brown sugar
Granulated sugar
All-purpose flour
Kosher salt
Vanilla extract
Ground cinnamon
Olive oil
Cider vinegar
Honey