Cranberry Baby Food!

As you may have guessed, this topic has been inspired by the volume of email we are beginning to receive regarding feeding infants cranberries.  Thanksgiving in the United States will be approaching fast so we thought we would add this topic now!  You may also wish to visit our Thanksgiving Baby Food Ideas as found in our recipes from the Tips library.

WHAT IS A CRANBERRY?

The cranberry is related to the blueberry. Like the blueberry, it really is not a "berry" of the same class as strawberries, raspberries or blackberries. The cranberry was a staple of the Native Americans due to its nutritional value as well as its healing properties. One main source of nutrition for the Native Americans was a mix of dried deer meat, fat and cranberries. This mix was called pemmican. We do not recommend that you concoct this for your infant! Cranberries were also used for dyes, for healing wounds and for cleaning arrows.

ARE CRANBERRIES GOOD FOR STARTER BABY FOOD?

Cranberries tend to be acidic and as such, are not recommended as a "starter' food for babies. As cranberries are not related to strawberries or other "berries" such as blackberries or raspberries, they do not follow the "no berries until 12 months old" rule. You may wish to introduce cranberries between 9 and 12 months old so as to avoid any possible reactions due to the acidity. Reactions may occur in the form of rashes around the mouth or bottom. Always keep in mind that a bite of a food may not prompt a reaction however a "full" serving may.

Go slowly and cautiously when introducing cranberries so as to avoid any ill effects! Cranberries are on the list of Least Allergenic foods. If you are allergic to blueberries, then you may be allergic to cranberries as they are in the same family (this does not mean there will be a strawberry, raspberry, blackberry etc. allergy as cranberries and blueberries are not related to those "other" berries!)

 

CRANBERRY RECIPES **    ALWAYS consult your pediatrician before introducing new "older" foods that you may be unsure of! Use your discretion to substitute ingredients

Cranberry Purée - Basic
1 16 oz. package cranberries
1 cup of water

Add water to a pot and bring to a boil - add cranberries and return to a boil - lower heat and simmer on low until cranberries "pop"; approx. 15 minutes. Continue cooking until skins peel away from the berry.

For Infants: strain cranberries through a sieve or small weave mesh strainer. Transfer to your preferred blender or food processor and puree until cranberries acquire the texture appropriate for your infant. This puree may be very tart and you may wish to add a spice or apple juice to help cut the tartness of the cranberry. Some infants absolutely love tart flavours! Don't shy away from offering cranberry sauce/puree because you think your baby may dislike tart flavours!

For Adults: Add 1 cup of sugar to the above ingredients and follow the directions. This is the "traditional" plain cranberry sauce recipe! See the menu side bar for a Yummy Cranberry Sauce recipe with apples and spices! 

Cranberry Applesauce
1 part cranberry purée or natural cranberry sauce
1 or 2 parts applesauce

Add cranberry pureee or sauce to apple sauce and mix well.  Viola!  Cranberry Applesauce!

Wayne's Cranberry Sauce ** Contains alcohol, not for young children**
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated

Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool. Serve in a side bowl with turkey or any preferred holiday dish. Recipe courtesy Paula Deen, Lady & Sons - Savannah, GA


Cranberry Couscous

Serve as a delicious side dish with lamb, poultry, or fish.
1 12 oz. package couscous
1 14 oz. can chicken or vegetable broth
Pinch of salt
3 tablespoons walnut, almond or olive oil
1 teaspoon fresh lemon juice
3/4 cup dried cranberries
1/3 cup pine nuts
1/3 cup fresh mint leaves (optional)


Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth.

While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned. Wash and finely chop the mint leaves. When the couscous has finished cooking, drain any excess liquid.

If more liquid is needed to cook the couscous, add water, a little at a time. Pour the couscous into a serving bowl.

Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries, pine nuts and mint leaves. Stir to combine all the ingredients. Serve immediately. Serves 6. Recipe courtesy of Spinner Publications, Cranberry Cooking for All Seasons

Cranberry Bread

1/2 C. Butter
1 Tbs. Grated Orange Peel
3 Large Eggs, Beaten
2 1/2 C. Flour
1 Tsp. Baking Soda
2 C. Fresh or Frozen Cranberries, Chopped
1 C. Sugar
1Tsp. Vanilla
3/4 C. Buttermilk
1/4 Tsp. Salt
3/4 C. Pecans, Chopped

Preheat oven to 350°. Spray bottom only of 9" X 5" loaf pan with cooking spray.

Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well.

Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter.

Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack. Makes 1 Loaf.

Cranberry Rice Medley

This is a great dish to serve during the holidays and kids enjoy it too. High in fiber, nutrition and taste! (recipe from allrecipes)

2 cups vegetable broth
½ cup water
½ cup brown rice, uncooked
½ cup wild rice, uncooked
½ cup chopped onion
½ cup chopped celery
½ cup chopped apple (best to use a tart variety such as Granny Smith)
1 tablespoon margarine
¾ teaspoon dried sage
¼ teaspoon pepper
½ cup sweetened dried cranberries (e.g. Craisins)
salt to taste (optional)

Bring broth and water to boil; add brown and wild rice. Bring to a boil, reduce heat, cover and simmer 40-50 minutes or until rice is tender and liquid is absorbed.

Sauté' onion, celery and apple in margarine; add sage and pepper. Mix with prepared rice and dried cranberries; mix well.

Place in 2 quart covered baking dish and bake 20 minutes at 350 degrees or until thoroughly heated

CRANBERRY PUMPKIN BREAD PUDDING

4 cups milk, half 'n half or evaporated milk
1 cup granulated sugar
8 eggs
1/4 cup vanilla extract
1 tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 16-ounce can pumpkin pie filling
Cubed bread or day old biscuits (we like the old fashioned bakery whole grain bread)
1 Cup whole, fresh cranberries

Bread amount should be enough to fill a 9 x 13 baking dish. Preheat oven to 350 degrees F.

In a large mixing bowl; mix together all ingredients except for the bread and cranberries. Arrange the bread in the baking dish, filling the dish.

Sprinkle cranberries over the top. Pour liquid mixture over the bread, making sure that the bread is submerged and is soaking up the liquid. pressing down, if necessary. Bake for about one hour, or until pudding is set.

For an added crunch, add a cup of coarsely chopped walnuts or pecans to the pudding. Serve warm or room temperature with your favorite dairy topping.

*Not all of these recipes will be appropriate for some infants due to an infants age.


Resources and Learning More**:

Cape Cod Cranberry Growers Association

Culinary Sleuth - Cranberries

The Cranberry Institute - Researching the Cranberry

Cranberry Therapy - MD Anderson Cancer Research Center at the Univ. of TX

Avocado - Pumpkin - Banana - Pears - Blueberries Apples - Plums - Mango- Apricots - Peaches

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