Each year during the holidays we enjoy cranberries. This year I could not wait for the packages of cranberries to arrive at my local supermarket. I went online and bought my cranberries directly from the cranberry farm – Mayflower Cranberries in Plympton, MA! A few days after I spoke with the owner of the farm to place my order, the box of fresh cranberries arrived. It was a great feeling to order them directly from the farm.
Cranberries are your skin’s superfood and should not be relegated to a side dish at Thanksgiving. Cranberries are the same family as blueberries and contain vitamins C, E, and K1. Cranberries are full of antioxidants and phytonutrients – all are essential for healthy, beautiful skin.
Most of us think of cranberry juice – which usually contains added sugar. Look for a 100% juice blend which will couple cranberry juice with other fruit juices – typically apple. Cranberries and apples go well together. Add cranberries to your favorite apple recipe.
Here is my new favorite cranberry recipe to enjoy year round!
Roasted Cranberry Hummus
- 12 oz. fresh cranberries
- 1 can (15 oz) chickpeas, drained and rinsed, or cook your own chickpeas from dry beans.
- 3 T tahini
- 2 T extra-virgin olive oil
To roast the cranberries, place them on a baking sheet (with a rim) lined with parchment paper. Roast them at 400 degrees for 15 to 20 minutes. Make extra and you can add them to oatmeal!
In a food processor, combine all the ingredients. You can add the seasonings you prefer. I like garlic. You can try orange peel or orange juice. Blend until you have the consistency you like. You can add water, more tahini, or olive oil.
You can even try this on your turkey sandwich! Enjoy – knowing this not only tastes great but is good for your skin.