Cranberries, with their glowing ruby-red colour, tart flavour and amazing versatility, are the ultimate Christmas fruit. These nutrient-rich fruity beauties work in sweet and savoury dishes alike, and are a must-have for festive snacking. Plus they put a healthy twist on any dish, with a load of vitamin C, vitamin A, antioxidants and minerals. Here are three creative and delicious ways to add more cranberries to your Christmas meals – use our By Nature Dried Cranberries to make a savoury side dish, a sweet snack or a tempting batch of Christmas biscuits.
The stars of the show: By Nature Dried Cranberries, from R39.
These ruby-red dried cranberries taste great and look so festive, plus they’re just loaded with fruity nutrients to give your body a health boost. Add By Nature’s tart and tasty dried fruits to your favourite trail mix, cereal, smoothie or salad, or simply snack on them straight from the bag when you’re on the move.
A Side Dish: Broccoli & Cranberry Salad
- 2 heads fresh broccoli
- ½ cup red onion, chopped
- ½ cups cheddar cheese, freshly grated
- ½ to ¾ cup dried cranberries (add some raisins too)
- 2½Tbsp vinegar
- 1 cup mayonnaise (check out our natural vegan mayo here)
- ⅓ cup sugar
- Chop the broccoli florets into bite-size pieces.
- Combine the broccoli, onions, cheese & fruit in a large bowl.
- Combine the vinegar, sugar & mayonnaise in a separate bowl. Pour over broccoli mixture & toss to coat.
- Cover & refrigerate until serving; for best results, make 1 day before use.
A Snack: Yoghurt-Dipped Cranberries
- 1Tbsp water
- 1tsp vanilla extract
- ¼tsp agar powder
- ¼ cup Greek yoghurt
- 1Tbsp honey
- Pinch of salt
- 2 cups powdered sugar (plus extra for dusting)
- 3 cups dried cranberries
- Combine the water & vanilla in a small dish. Sprinkle the agar over top & whisk with a fork until it is evenly distributed in the liquid.
- Set aside for about 5 minutes or until needed. It will set into a thick paste.
- Whisk together the yoghurt, honey & salt in a separate dish.
- Microwave the yoghurt mixture on high in 5 second bursts, stirring each time until the yoghurt is liquid & very warm to the touch. NB: Don’t let the mixture start to boil, or the yoghurt will curdle.
- Whisk the agar mixture into the warm yoghurt mixture, until the agar is completely dissolved.
- Pour the powdered sugar on top of the yoghurt mixture. Whisk gently until you have a thick but easy-to-pour frosting mix.
- In a separate bowl, toss the cranberries with a tablespoon of powdered sugar until they are evenly dusted. Pour about half the yoghurt mixture over the cranberries. Stir until the cranberries are completely coated.
- Line a baking sheet with wax paper. Plop the coated cranberries onto the baking sheet in clumps (you can separate them with your fingers if you prefer). Note: The cranberries will be very sticky.
- Leave the coated cranberries to sit, uncovered, until they are dry to the touch (about 30-45 minutes).
- Put the cranberries back in a mixing bowl & toss with the remaining yoghurt coating, giving them a second, thicker coat.
- Put the cranberries back onto the lined baking sheet. Turn them during the drying process, to make sure the whole surface of each cranberry dried properly. Leave to dry overnight (or at least for 6 hours).
- The cranberries will keep for several weeks if stored in an airtight container at room temperature.
Gifting Tip: Package some yoghurt-dipped cranberries in a glass preserving jar or jam jar, and give them to your loved ones as a delicious home-made Christmas gift.
Cranberry & White Chocolate Cookies
- 2 cups cake flour
- 1 cup rolled oats
- 1tsp baking powder
- 1tsp baking soda
- 1tsp sea salt
- 2½ sticks unsalted butter, at room temperature
- 1 cup light brown organic sugar
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1Tbsp pure vanilla extract
- 1½ cups white chocolate chunks or chips
- 1½ cups dried cranberries
- Preheat the oven to 325°. Line 2 baking sheets with parchment paper.
- Mix the flour, oats, baking powder, baking soda & salt in a bowl.
- Using a mixer, beat the butter & sugars at medium speed, until you have a creamy mixture.
- Add the egg, followed by the egg yolk & vanilla, beating well & scraping down the sides of the bowl as you go.
- Beat the dry ingredients into the wet mixture; add the chocolate & cranberries; beat until incorporated.
- Spoon big, heaping teaspoons of the dough onto the prepared baking sheets (keep each spoonful about 2 inches apart).
- Bake for 12- 15 minutes, until the cookies start to turn golden-brown at the edges.
- Remove from oven & cool on a wire rack. Serve as a dessert or festive snack, or box them up as gorgeous home-made Christmas gifts! (Cookies will keep in an airtight container for about 4 days.)