FREEZE DRIED CRANBERRIES – NON GMO

A pile of red cherries on top of each other.

$24.95

Out of stock

Description

Freeze Dried Cranberries – NON GMO

Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

This Statement has not been evaluated by the FDA and is not intended to cure or treat disease.

 

Recipe:

Ingredients

  • 2 cups freeze dried sliced cranberries
  • 1 1/2 cups water
  • 1/3 cup sugar
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1/4 cup maple syrup

Directions

  1. In a small saucepan, combine the cranberries, water and sugar. Cook over medium heat until berries pop, about 15 minutes.
  2. Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear, 4-5 minutes on each side. Stir syrup into cranberry mixture; serve with chicken.

Nutrition Facts

1 chicken breast half with 3 tablespoons sauce: 236 calories, 5g fat (1g saturated fat), 63mg cholesterol, 253mg sodium, 24g carbohydrate (22g sugars, 1g fiber), 23g protein.

Quick Cranberry Sauce      

INGREDIENTS

  • 1 cup (140g) Simply Clean Foods freeze-dried cranberries
  • 1 teaspoon lemon juice
  • ¾ cup (180ml) water
  • ¾ cup (180ml) cranberry juice cocktail

INSTRUCTIONS

  1. Add the rehydrated Simply Clean Foods cranberries, lemon juice, water and cranberry cocktail to the pressure cooker.
  2. Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 3 minutes at high pressure.
  3. When time is up, open the cooker by releasing the pressure very slowly. If the pressure release speed cannot be regulated by your cooker’s valve, simply release pressure in short bursts. If anything, other than steam comes out of the valve, stop and count to 10 before releasing the pressure slowly (or in small bursts), again.
  4. Using an immersion blender, give the mixture a few quick pulses to partially puree the contents – tilting the cooker to keep the blender immersed. Don’t liquefy the berries, just break some up to hasten the thickening process.
  5. Then, simmer the whole mixture un-covered stirring frequently until the desired thickness is reached (about 5 minutes).
  6. Once you can drag a spoon or spatula across the base of the cooker and see the bottom, you can turn off the heat and let the cranberry sauce stand un-covered for 10 minutes.
  7. Either serve warm or cover tightly and refrigerate for up to a week – the sauce will firm-up further when cooled.

 

Additional information

Weight .25 kg
Dimensions 9 × 3 × 6 cm

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