1. Pomegranate ginger and cranberry mocktail

Ingredients:

• 1 teaspoon fresh ginger
• 1 green apple
• 10 mint leaves
• 1 cup pomegranate seeds
• 3 cup cran-pomegranate juice 
• 2 cups soda
• 1 cup ginger ale 

Method:

1. Peel the ginger, apple and cut into dices
2. Add tall jug add the chopped ginger, apple, mint, and pomegranate and smash them a little bit by using pastel.
3. Add the cran-pomegranate juice, soda and ginger ale, shake the mocktail and serve

Serve for: 4
Prep time: 10 minutes

2.Chicken Tenderloin with Cranberry Mustard Sauce

Ingredients

1 pound chicken tenderloins
Flour
Salt and pepper
2 tablespoons butter
2 tablespoons oil
2/3 cup dry white wine
2/3 cup chicken broth
3 tablespoons country-style Dijon mustard
1 1/2 teaspoons cornstarch
1 1/2 tablespoons water
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries
1/4 cup sliced green onions, green part only

Directions

Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper.

Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken.

Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken. 

3.Chicken Satay with Cranberry Chutney

Ingredients

Chicken Satay
1 package satay skewers, 6-8 inch, soaked
2 large skinless chicken breast, sliced on the bias, 1/3 inch thick slices, brined*
1 tablespoon sesame oil
1/4 cup canola oil
Kosher salt and freshly cracked black pepper
Almonds, garnish

Cranberry Chutney
2 red onions, cut into 1/2-inch dice
2 tablespoons minced lemongrass, white part only
2 cups Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup sugar
2 cups naturally brewed rice vinegar
Grape seed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

Directions

To make chicken satays:
Skewer one piece chicken slice, lengthwise. Season with salt and pepper. Prepare a hot, cleaned grill, sprayed slick. Mix the oils and lightly brush on satays and season the satays with kosher salt and freshly cracked black pepper and grill for about 4-5 minutes a side until fully cooked. 

To make cranberry chutney: 
In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes. Season with kosher salt and freshly ground black pepper and check for flavor. Add cranberries and sugar and deglaze with naturally brewed rice vinegar. Reduce by 75 percent, or until liquid is absorbed. Check again for seasoning. When cool, transfer to a container, cover, and store in fridge for up to two weeks. Makes 3 cups.

To serve: 
Serve chicken satays with bowl of cranberry chutney and garnish with almonds.

* Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge chicken in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.

Makes 12-14 satays

4.Curried Cranberry Chicken Salad

Ingredients

3/4 cup mayonnaise
2 teaspoons lime juice
3/4 teaspoon curry powder
2 cups cubed, cooked chicken
1 medium apple, cut into 1/2-inch chunks
3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 tablespoons thinly sliced green onion

Directions

Combine mayonnaise, lime juice and curry powder in a large mixing bowl. Stir in remaining ingredients. Cover and chill. Best prepared and served within 8 hours.* 

Makes 5 cups.

*To make a day ahead, stir in dried cranberries, pecans and green onion into the salad 

mixture up to 8 hours before serving.

5.Chicken Cranberry Almond Salad

Ingredients

1 bag (8 oz) field greens
2 packages (6 oz each) refrigerated roast chicken breast cuts
2 tablespoons finely chopped red onion
1 cup Ocean Spray® Craisins® Original Dried Cranberries
1 cup Sunkist® Original Oven Roasted or Honey Roasted Almond Accents®
1/2 cup prepared light or regular raspberry vinaigrette

Directions

In large bowl, toss all ingredients except vinaigrette. Pour vinaigrette over salad; toss to coat.

Yield: 4 (2-cup) servings.

6. Star Spangled Chunky Chip Cookies

Ingredients

2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3/4 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
2/3 cup white chocolate chunks or chips

Directions

Preheat oven to 375 degrees.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in both varieties of dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies

 

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