Cooking with Cranberries

November 14, 2014 – Hi all! Susan from Doughmesstic with you today. I love this time of year because the air is brisker, the nights are longer and the leaves have started falling. But also because one of my favorite holidays is fast approaching: Thanksgiving. We have a huge meal at my parent’s house and everyone comes in swarms. It’s full of fun, laughs, hugs, smiles and amazing food.

Cranberry is a great staple at any holiday meal. It works cooked, fresh or dried and is a very versatile staple.

  • Drinks: Cranberry juice and a few skewered cranberries can really take a mixed drink up a notch. Not only will it taste great, but it will look fantastic as well.
  • Salads: Dried cranberries, a little goat cheese, some walnuts, arugula, and maybe even an orange-cranberry vinaigrette would make an incredible meal opener. The textures would be outstanding!
  • cranberries in wooden bowl - CopySide Dishes: Of course, one of the first dishes to come to mind is cranberry relish, but why not change it up a bit with the addition of oranges or pineapple? Another great side is a cranberry corn muffin or cranberry slaw. Roasted cranberries will never go unloved, so give those a try as well.
  • Desserts: Use those gorgeous berries as a topping or garnish on your favorite desserts – anything from a mile high cheesecake, to a coffee style cake. The color will really pop, and the flavor will zing…just what you want around the holidays.

Apple Cranberry Chicken Orzo

8 ounces orzo
1 ½ tablespoons Carlini Vegetable Oil
1 pound Kirkwood Chicken Breasts, cut into 1-inch pieces
1 tablespoon Stonemill Essentials Garlic Powder
1 teaspoon ground ginger
1 ¼ cup Nature’s Nectar Apple Cider, divided*
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste
1 medium sweet onion, diced
4 carrots, thinly sliced
½ bunch asparagus, cut into 1 ½-inch pieces
½ cup Southern Grove Dried Cranberries
1 red apple, peeled and diced
1 ½ tablespoons Baker’s Corner Corn Starch*
2 tablespoons soy sauce


  1. In a medium saucepan, prepare orzo according to package instructions. Reserve.
  2. In a large stir fry pan or wok, heat oil over medium-high heat. Brown chicken pieces. Add garlic powder, ginger, ¼ cup apple cider, salt and pepper.
  3. Once chicken has lightly browned, add onion, carrots, asparagus, cranberries, apple and ¼ cup apple cider. Stir fry until vegetables are tender, about 5-7 minutes.
  4. In a medium saucepan, over low heat, combine remaining apple cider, corn starch and soy sauce. Whisk until smooth. Continue cooking until slightly thickened.
  5. Add cooked orzo to stir fry pan, top with the thickened sauce. Stir to combine.

Recipe and Photo Courtesy of Susan Whetzel, Doughmesstic.

*Available while quantities last. All products may not be available in all stores. Prices subject to change.


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