Let’s take a look at Cranberries!

Thanksgiving is one of my favorite holidays.  So many delicious foods served in one day – roasted turkey, mashed potatoes, stuffing, roasted vegetables and lots of pumpkin pie! One seasonal food I love are cranberries. These bright red colored fruits are very versatile and can be used in many recipes.  There’s a lot more to cranberries than just cranberry sauce or cranberry juice.

Did you know these amazing fruits are high in fiber, vitamin C, vitamin K, Vitamin E and antioxidants? They are said to help prevent urinary tract infections, reduce inflammation, prevent cavities, improve heart health, prevent cancer and maintain a healthy digestive tract.  Dried cranberries can be added to salads, yogurts and overnight oats for more color, texture and flavor. 

If you are looking for a healthy, quick and easy way to add cranberries to a meal, below is a simple, healthy recipe: 


Cranberry Bread Pudding


10 slices 100% whole wheat bread, cut up into small cubes

1 tsp ground cinnamon

½ cup, fresh cranberries, chopped

1 ¼ cups egg substitute

3 cups hot skim milk

 2 tsp vanilla extract

¼- ½ cup sugar (you can use same amount of Splenda if you want to replace the sugar)

1 pinch ground nutmeg

Optional: add in chopped pecans or walnuts



Preheat oven to 375 degrees F.  Heat milk in small sauce pan on low heat until hot.

Combine cubed bread and chopped cranberries in a 2-quart baking dish.

Slightly beat eggs. Add hot mill, vanilla, sugar and cinnamon and mix well.  Pour over bread cubes and cranberries and let soak for 5 minutes.

Sprinkle with nutmeg. Bake until done in center. About 40 minutes. Serves 10.