Friday, November 28, 2014

An Awesome Thanksgiving Leftover Recipe and Some Great Info About Cranberries From The Cranberry Institute

The holidays are here are AND so are some great tips, interesting research and a delicious recipe from the Cranberry Institute!  Read on......

Tips: Four Tasty Tidbits about the Tiny, Tart Cranberry

·         All forms of cranberries contain proanthocyanidins or PACs, so whether you like them dried, fresh, frozen, in juice or in sauce, just eat them!
·         PACs are flavonoids that are unique to cranberries because they have a different structure than PACs found in other fruits. PACs prevent bacteria, such as E. coli, from sticking to the cell walls.
·         Research has shown the cranberry may improve blood cholesterol levels, lower blood pressure, and reduce inflammation, oxidative stress and the incidence of certain infections.
·         Cranberries are one of three commonly cultivated fruits native to North America. U.S.-grown cranberries are grown predominantly in Wisconsin, Massachusetts, New Jersey, Oregon, Connecticut, Delaware, Michigan, Minnesota, New York and Rhode Island.

Tricks: A Few Wonderful Ways to Use Cranberries this Holiday Season

Add cranberries, in various forms, to some of your favorite recipes to boost fruit intake.
·         Use cranberry sauce as a spread on “leftover” turkey sandwiches after Thanksgiving
·         Fill a mason jar with dried cranberries, mixed nuts and seeds to give as a holiday hostess gift
·         Pour cranberry juice into seltzer water and add a lime wedge for a party “mocktail”
·         Add cranberries to turkey stuffing for a delicious, tangy pop of flavor
·         Combine cranberry sauce and orange juice as the base of a glaze for holiday ham

Science Bites: News from Cranberry Scientists
Cranberries May Provide Protection Against Peanut Allergies!
A study in the Journal of Agricultural and Food Chemistry made a surprising discovery when researchers found that cranberry polyphenols could bind to the peanut proteins that contribute to allergies thereby reducing an allergic reaction. Polyphenols have an attraction to bind to peanut proteins. While more research is required, this particular study showed that polyphenol-rich plant juices and extracts, such as cranberry juice, reduced the binding of one or more of the peanut allergens to immune cells – a process that may reduce the symptoms of an allergic reaction. The peanut protein compounds combined with cranberry polyphenols triggered significantly less allergic activity than standard peanut flour. These findings suggest potential uses of the polyphenol-fortified peanut flour as a safer ingredient for oral immunotherapy, although more research is warranted.
Reference:  Plundrich NJ, Kulis M, White BL, Grace MH, Guo R, Burks AW, Davis JP, Lila MA.  Novel strategy to create hypoallergenic peanut protein-polyphenol edible matrices for oral immunotherapy.  J Agric Food Chem. 2014 Jul 23;62(29):7010-21. doi: 10.1021/jf405773b. Epub 2014 May 2.
Cranberries Show Promise in Helping to Treat Inflammatory Bowel Disease

A study in Food Chemistry identified cranberries as a potential food for preventing and reducing the symptoms of inflammatory bowel disease (IBD), a condition with limited treatment options. The prevalence of IBD and the risk for the development of colorectal cancer make its treatment and prevention important. 

Researchers tested the effects of cranberry products, including cranberry extract and dried cranberries, on preventing colitis (a form of IBD) in mice. The results of the study suggest that groups fed cranberry extract and dried cranberries both had significantly reduced disease activity. Researchers also found dried cranberries were more effective in preventing colitis than cranberry extract. These findings suggest cranberries may have a role in the prevention and treatment of IBD, although more research is warranted.

Reference:  Xiao X, Kim J, Sun Q, Kim D, Park CS, Lu TS, Park Y. Preventive effects of cranberry products on experimental colitis induced by dextran sulphate sodium in mice.  Food Chem. 2015 Jan 15;167:438-46. doi: 10.1016/j.foodchem.2014.07.006. Epub 2014 Jul 9.


Updated USDA-Reviewed Cranberry Health Research Review
The USDA recently reviewed an updated cranberry nutrition and health review published in the Cranberry Health Research Library on

Cranberry Health Research Library Updated September 2014
Twenty-four new abstracts have been added to the Cranberry Health Research Library. Browse the selections by year to find the most recent publications. Click here:

Comprehensive Review of the Health Benefits of Cranberries in Advances in Nutrition Available for Continuing Education Credits through Today’s Dietitian!
o   “Cranberries and Their Bioactive Constituents in Human Health,” published in Advances in Nutrition, provides in-depth information about the bioactive compounds in cranberry and the pathways by which they may help protect against urinary tract infection, cardiovascular disease and diabetes. The Cranberry Institute and Today’s Dietitian partnered to create a continuing education course for registered dietitians with permission from Advances in Nutrition. Registered dietitians will receive four credits after studying the review and completing a multiple-choice exam. 
o   Click here to read for continuing education:
Our Favorite Recipe for the Holiday Season!

Cranberry & Turkey Stuffing Casserole
Yield: 6 – 1 cup servings

1 Tbsp. vegetable oil
¾ cup minced yellow onion
¾ cup minced celery
½ tsp. poultry seasoning
⅛ tsp. ground black pepper
¾ cup low-fat, reduced sodium chicken broth
3 cups whole grain bread (approx. 6 ounces), cut into 1-in. pieces
12 oz. cooked, diced turkey
1 cup prepared turkey gravy
1 ½ cups cranberry sauce

1.       In a large skillet, heat oil over medium-high heat; add onions and celery and cook 2 minutes. Mix in poultry seasoning and pepper and continue to cook 30 seconds. Pour in hot broth and heat through.
2.       Stir in bread pieces and mix to combine. Cook until stuffing mixture is moist and heated through. Remove from heat and hold.
3.       Combine turkey and gravy and spread evenly in the bottom of a 2-qt casserole dish. Next, spoon half of the cranberry sauce (¾ cup) on top of the turkey-gravy layer. Gently spread the reserved stuffing mixture evenly on top of cranberry sauce.
4.       Bake in a 350°F oven for 30-35 minutes or until heated through and firm. Top will be slightly crunchy.
5.       Scoop a 1-cup portion of casserole onto a plate and serve with an additional 2 Tbsp. of cranberry sauce on the side.

Nutrition Information Per Serving: Calories 320, Calories from Fat 45, Saturated Fat 1g, Trans Fat 0g, Total Fat 5g, Cholesterol 45mg, Sodium 460mg, Total Carbohydrate 43g, Sugars 26g, Dietary Fiber 3g, Protein 22g, Vitamin A 2%, Vitamin C 4%, Calcium 8%, Iron 8%

Recipe courtesy of the Cranberry Marketing Committee,


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