Cranberries: one of the very few truly native North American fruits. Cranberries were first given to European settlers from Native Americans, who also taught them how to bake cranberries in breads or mashed with honey or maple syrup for sweetener. These little round ruby berries are mostly grown in marshes and bogs in the northern region of the U.S. (Wisconsin, Massachusetts, Oregon, New Jersey and Washington). They’re great for including in a healthy lifestyle.
I’m always so happy when cranberries are in season and available in the marketplace (mid-September through November). Finding a recipe to use cranberries was a natural choice for me for this month’s Cooking Light Virtual Supper Club theme. Since it was my month to select a theme, “An Autumn Harvest”, I knew that the entree recipe had to include cranberries. Once again, the archives of Cooking Light did not fail in producing a delicious recipe. Plus this recipe is super easy!
Please check out the host of this monthly food blog event, Val, and her wonderful blog “More Than Burnt Toast“. On her blog you will find the recipe line-up of all the food bloggers who join together (from Canada and the U.S.) every month with cooking/baking recipes from Cooking Light magazine.
Every month the recipes are simply amazing! I never knew that preparing healthy recipes could taste this good!
What You Need: Instructions
What You Need: