When I think about Thanksgiving, the main dishes come to mind – turkey, buttery mashed potatoes, green bean casserole, sweet potato casserole, stuffing, and cranberries. Perhaps as a sauce for your turkey, or in a chilled cranberry salad. My huge family gathering {over 40 people!} usually includes one of those cool whip + fresh cranberry concoctions as a side dish, and cranberry sauce in a dish somewhere. I have to admit I usually don’t go for either cranberry offering. The jelly-like canned version of cranberry sauce is too strange, and I would rather save my whipped topping fix for the pies!

However you use them, including cranberries is one way to pack a healthy ingredient into an otherwise decadent holiday meal. Cranberries are full of antioxidants, as well as Vitamin C and fiber. These red beauties are actually a “superfood” that should be enjoyed year-round. In the spirit of Thanksgiving week, I compiled a cranberry recipe round-up from other bloggers. Perhaps your family is still looking for a new recipe to add to the table this year, or you will be inspired to try one of these to get your cranberry fix after the big event on Thursday. I also have a new cranberry recipe to share as part of this round-up, for a healthy breakfast treat or snack – Pumpkin Cranberry Muffins.

Enjoy, and have a wonderful week!

Cranberry Apple Walnut Stuffing from Thrifty Jinxy:

Splash O’Port Cranberry Relish from BonBon Break:

Cranberry Orange Quinoa Salad from Gal on a Mission:

Shredded Brussel Sprouts Salad {with cranberries!} from The Kitchen is My Playground:

Cranberry Vinaigrette from Healthy Seasonal Recipes:

Whole Wheat Sweet Potato Bread with Cranberries from Andrea Meyers:

Acorn Squash with Cornbread Sausage Stuffing from The Farm Girl Gabs:

Last but not least, below is a new recipe for healthy muffins packed with dried cranberries – the oil and butter normally in a baked good is substituted with pumpkin puree and applesauce, and lower sugar is made up for by using pure maple syrup.

Pumpkin Cranberry Muffins

Ingredients~
2 cups all purpose flour
1/2 cup whole wheat flour
2 eggs
1 and 1/4 cups sugar
1/2 cup pure maple syrup {I used Grade A from Wisconsin}
1 cup pumpkin puree
1/2 cup unsweetened applesauce
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup dried cranberries
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

How to~
*Preheat oven to 350 degrees.
*In a mixing bowl, combine the flour, sugar, baking soda, pumpkin pie spice and cinnamon.
*In a separate bowl, mix eggs, pumpkin puree, maple syrup and applesauce until smooth.
*Add the wet mixture to the dry ingredients and stir thoroughly to make a smooth batter.
*Spoon batter into muffin cups or a greased muffin tin. Bake for ~25-30 minutes.

{Pumpkin Cranberry Muffins adapted from Taste of Home’s Apple Pumpkin Muffins}