We are all missing the bright berries of summer, but I always look forward to the tart cranberries of fall and winter. Although many Americans recognize cranberries only in their canned, jellied form for Thanksgiving, fresh cranberries add amazing layers of bright flavor to typically heavy fall foods. You can find many fresh, from-scratch cranberry jellies and relishes online these days for a healthier alternative, but why not think outside the typical uses … and inside the blender?
A smoothie is a great way to introduce clients, friends and family to the flavors of fresh cranberries in a well-loved form. Here’s how to blend it up.
Fall Cranberry Smoothie
Recipe developed by Carlene Thomas, RDN
Makes 2 small or 1 large smoothie
1 cup fresh or frozen cranberries
1sweet apple variety, medium size, skinned
3inches of medium-sized cucumber, skinned
1 tablespoon honey of choice
¼ cup water or several ice cubes
- Peel the apple and cucumber. Add cranberries, celery, apple and cucumber to the blender.
- Blend on low and increase to high. Add water to make it easier to blend or add ice cubes to chill if using fresh cranberries.
- Add honey and blend until smooth.
- If you feel the smoothie needs to be loosened a bit more due to a drier apple or cucumber, add more water.