Hy-Vee dietitian: Crazy about Cranberries - KWWL - Eastern Iowa Breaking News, Weather, Closings

Hy-Vee dietitian: Crazy about Cranberries

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Cranberry Jalapeno Cream Cheese Dip

All you need:

1 (12 ounce) bag Ocean Spray fresh cranberries

1-2 jalapeno peppers, stemmed and seeded

½ cup Hy-Vee sugar

¼ cup Walden Farms calorie-free cranberry sauce

2 tbsp fresh orange juice

1 tsp orange zest

¼ cup chopped green onion

1/8 – ¼ tsp ground cumin

Pinch salt

2 (8 ounce each) packages Hy-Vee light cream cheese, softened

Whole-grain crackers

All you do

1. In a food processor, chop cranberries and jalapeno pepper to a fine dice. Add sugar, Walden Farm cranberry sauce, orange juice, orange zest, onion, cumin and salt. Pulse to combine. Pour mixture in bowl, cover and place in refrigerator at least 4 hours or overnight.

2. Spread softened cream cheese into a large rimmed dish or 9-inch pie plate. Top cream cheese with cranberry-jalapeno mixture. Cover and place in refrigerator 2 hours. Serve with crackers. Serves 16.


Cranberry-Orange Brie Cups

Serves 45.

All you need:

½ cup Hy-Vee sugar

½ cup water

1 (12 oz) bag frozen cranberries

1 orange, zested and juiced

45 (1-inch each) mini phyllo shells

8 oz Brie cheese, cut into 45 cubes

All you do:

Combine sugar and water in a saucepan; bring to a boil. Add cranberries; return to boil. Simmer on low 5-10 minutes, until cranberries pop and mixture thickens. Remove from heat and stir in orange zest and orange juice. Set aside. Place phyllo cups on a baking sheet. Place 1 piece of Brie in each phyllo cup. Cover with foil and bake at 350°F for 10-15 minutes or until Brie is melted. Remove from oven; top each with 1 to 1-½ tsp. of cranberry mixture.

Nutrition facts per serving: 45 calories, 2.5 grams fat, 1g saturated fat, 0 trans fat, 5 mg cholesterol, 45 mg sodium, 5 g carbohydrate, 0 fiber, 2 g sugar, 1 g protein.

Source: Hy-Vee Seasons Holiday Cookbook, 2008


Baby Kale Salad with Apple, Cranberries & Walnuts

All you need:


2 tablespoons apple cider vinegar

2 tablespoons apple cider

1 tablespoon honey

1 teaspoon Dijon mustard

1 tablespoon olive oil

sea salt and black pepper, to taste


1 (5 oz.) package Earthbound Organic Baby Kale mix

1 Honeycrisp apple, cored & diced

1/3 cup chopped toasted walnuts

½ cup dried cranberries

¼ cup julienned red onion

All you do

1. For vinaigrette - In a small bowl, combine vinegar, cider, honey and Dijon mustard; whisk in olive oil until combined. Season with salt and pepper. Alternative: place all ingredients in a jar and shake to create an emulsion.

2. In a large bowl toss baby kale, apple, walnuts, cranberries and red onion. Slowly drizzle enough vinaigrette over the salad mix to lightly coat; toss and serve immediately. Serves 4.

Nutrition per serving:

Recipe from Chef Andrew, Ankeny Hy-Vee #1

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