cranberries: the perfect fruit for school foodservice...
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Cranberries: The Perfect Fruit for School Foodservice Use
Cranberries: An Important American Original Fruit with Roots Back to the Creation of Our Nation!
The cranberry is one of only three commercially cultivated native North American fruits. Its use by Native Americans dates to before the first European visitors came to North America in the early 1500s. Native Americans used cranberries in cooking and as medicines, a food preservative and dyes. They passed their knowledge about cranberries to colonial settlers in the early 1600s and later, during the early years of the United States, sea captains used cranberries to prevent scurvy on long ocean voyages.
Today cranberries are grown across the United States in Connecticut, Michigan, Minnesota, New York and Rhode Island, as well as the leading production states of Wisconsin, Massachusetts, New Jersey, Oregon, and Washington, where cranberries are a predominant crop. U.S. farmers produce more than three-quarters of a billion pounds of cranberries per year from approximately 40,000 acres of bogs or marshes.
Cranberries: A Versatile and Easy-to-Use Fruit with Year-Round Appeal for Your School Foodservice Meals!
Incorporating cranberries into your school menu is a great and easy way to add unique flavor, color and variety to your fruit offerings. Whether dried, in sauce, frozen or fresh, cranberries are available year-round and count toward school foodservice fruit servings that are required by the USDA. Dried fruit counts at twice its volume, meaning ! cup of dried cranberries equals " cup toward the daily USDA fruit requirement.1 One-half cup of fresh, frozen or canned cranberries provides " cup toward the USDA daily fruit requirement.1
Cranberries: A Small Fruit With Big Health Benefits!
Research shows convincing evidence that the tiny cranberry provides big health benefits. A serving of fresh cranberries is a good source of vitamin C and fiber; provides antioxidant polyphenols; and contains only 1 mg of sodium.2,3 According to the Food and Drug Administration, a diet low in fat and high in fruits and vegetables may reduce the risk of some cancers. In addition, diets low in saturated fat and cholesterol and high in fruits, vegetables, and grain products that contain fiber may reduce the risk of heart disease.4 Cranberries also may help maintain urinary tract health.5, 6, 7 For these reasons, putting cranberries on your school foodservice menu makes great nutritional sense!
Hungry for more cranberry information? www.uscranberries.com
Incorporating fruit into school lunches has become a priority with the new National School Lunch Program. Add unexpected varieties, such as cranberries, into recipes and meals to contribute to the daily fruit requirement while adding delicious flavor, color and texture. The tiny, tart and sweet berries add big taste to whole grain side dishes and sandwiches, but can also be used in chutneys and relishes. They’re a great complement to poultry and meat and go well with sweeter fruits such as apples and pears.
Cranberries in various product forms are available year-round and can be easily added to a variety of sweet and savory kid-friendly recipes for both breakfast and lunch. They are a nutritious, versatile and budget-friendly option for your school foodservice menu.
Here are just some of the ways to use dried, fresh or frozen cranberries, and cranberry sauce throughout the school year.
Dried Cranberries Add 1 Tbsp to ! cup per serving to the meal ideas below D Include them on your salad bar to add unique flavors and texture to salads DAdd to oatmeal during cold months or cold cereal during spring and summer DMix into chicken or turkey salad before plating D Incorporate into whole grain side dishes such as quinoa, bulgur and brown rice DAdd to trail mix DMix into stuffing recipes
Cranberry Sauce Use 2 Tbsp to " cup of sauce per serving for the meal ideas below DSpread on turkey sandwiches DSpread on top of pancakes or waffles for a fruity alternative to butter or syrup DCombine with cheese for a sweet and salty quesadilla filling DUse as a condiment in vegetable or chicken wraps DOffer cranberry sauce as a side to roasted chicken or turkey
Fresh or Frozen Cranberries Use 2 Tbsp to " cup per serving for the meal ideas below DMake into a cranberry relish or chutney DBlend into fruit smoothies DMix into applesauce during the fall
References:1 “Nutrition Standards in the National School Lunch and School Breakfast Programs; Final Rule.” 77 Federal Register 17 (26 January 2012), pp. 4088-4167.2 U.S. Department of Agriculture, Agricultural Research Service. 2011. Nutrient data for 09078, Cranberries, raw. USDA National Nutrient Database for Standard
Reference, Release 24. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl3 Halvorsen, BL, Carlsen MH, Phillips KM, Bohn, SK, Holte K, Jacobs DR, and Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed
in the United States. Am J Clin Nutr. 2006;84:95-135. 4 U.S. Food and Drug Administration. (1993, January 6). Code of Federal Regulations; FDA health Claims. Retrieved from
http://www.ecfr.gov/cgi-bin/text-idx?c=ecfr;sid=502078d8634923edc695b394a357d189;rgn=div8;view=text;node=21%3A2.0.1.1.2.5.1.8;idno=21;cc=ecfr5 Howell AB. Cranberry proanthocyanidins and the maintenance of urinary tract health. Crit Rev Food Sci Nutr 2002;42(3 Suppl):273-8.6 Howell AB, Foxman B. Cranberry juice and adhesion of antibiotic resistant uropathogens. JAMA. 2002;287(23):3082-3. 7 Howell AB. Bioactive compounds in cranberries and their role in prevention of urinary tract infections. Mol Nutr Food Res. 2007;51(6):732-7.
The Little Cranberry Adds Big Taste and Menu Appeal Year-Round
Cranberries: A Reason for Every Season Using and Storing Cranberries throughout the School Year
Cranberry Sauce, canned Whole
Food As Purchased, AP Purchase Unit
No. 10 can (117 oz)
No. 300 can (16 oz)
No. 10 can (117 oz)
No. 300 can (16 oz)
Pound
Pound
Pound
5 lb package
30 lb package
Pound
40 lb package
Servings Per Purchase Unit, EP
48.00
6.70
47.90
6.50
69.00
414.00
15.60
11.10
9.90
624.00
13.80
Serving Size per Meal Contribution
! cup fruit
! cup fruit
! cup fruit
! cup fruit
! cup dried fruit (credits as " cup fruit in NSLP/SBP)
! cup thawed fruit
! cup raw, chopped fruit
! cup cooked fruit, sugar added, whole
berry
! cup cooked fruit, sugar added,
strained
Purchase Units for 100 Servings
2.1
15.0
2.1
15.4
1.5
0.25
6.5
9.1
10.2
7.3
0.17
Additional Information
N/A
N/A
1 lb AP = 1 lb (about 3 3/8
cups) ready-to-cook or serve cranberries
One 5 lb bag AP = about 17 ! cups ready-to-cook or
serve cranberries
40 lb AP yields 156 cups ready-to-cook or serve
thawed, drained cranberries
1 lb AP yields 1 lb (about 3 # cups) ready-to-cook or serve thawed, drained
cranberries
1 lb AP = 0.95 lb ready-to-cook or serve raw
cranberries
Cranberry Sauce, canned Strained
Cranberries, dried
Sweetened Whole
Cranberries, frozen Whole2
Cranberries, fresh
Whole
Adapted from Team Nutrition initiative of USDA Food and Nutrition Service. Food Buying Guide for Child Nutrition Programs – NSLP and SBP only, updated October 1, 2012
Cranberries are a great way to add more variety, color, flavor and health benefits to school meals. They can help fulfill USDA fruit requirements in a range of recipes, from yogurt parfaits to veggie wraps, and because they’re available dried, frozen, fresh or as sauce, they are easy to add to your menu any time of year. Entitlement dollars can be used to order cranberry products that are on the USDA Foods Available List.1 Cranberries can also be easily purchased through your school’s food vendors or directly from cranberry suppliers. i, ii
Cranberry Buying Guide for Child Nutrition Programs
Hungry for more cranberry information? www.uscranberries.com
Supplying big nutrition in a little package, cranberries are a versatile fruit that’s easy to add to school foodservice dishes to meet fruit serving requirements. Whether dried, in sauce, frozen or fresh, cranberries can count toward daily fruit requirements, with dried cranberries crediting at twice their volume.3
Cooking and Preparing Cranberries
Cranberries are simple to use in any form, making them a perfect fit for meals and recipes that need a little extra flavor or additional fruit credits.
Storing CranberriesCranberries are readily available year-round and are easy to keep on-hand. Dried and canned cranberries can be stored at room temperature, saving refrigerator and freezer space. They also have a long shelf life, minimizing spoilage and the associated costs. To ensure safe food practices, always use the First-In-First-Out (FIFO) storage procedure, which is designed to make use of older products first.2, 4-6
References:1 Food & Nutrition Service, United States Department of Agriculture. USDA Foods Available List for Schools and Institutions. Updated December 2012. Retrieved from http://
www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf2 Food and Nutrition Service, United States Department of Agriculture. A306 – Cranberries, Whole, Frozen, 40 lb. USDA Commodity Food Fact Sheet for Schools & Child
Nutrition Instructions. Updated 11 May 2007Retrieved from http://www.fns.usda.gov/fdd/schfacts/FV/A306_CranberriesWholeFrz_40lb.pdf3 “Nutrition Standards in the National School Lunch and School Breakfast Programs; Final Rule.” 77 Federal Register 17 (26 January 2012), pp. 4088-4167.4 Food and Nutrition Service, United States Department of Agriculture. 100214 – Cranberry Sauce, Canned, #10. USDA Foods Fact Sheet for Schools & Child Nutrition Institutions. Updated 7
November 2011. Retrieved from http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100214_CranberrySauceCnd_No10_November%202011.pdf5 Food and Nutrition Service, United States Department of Agriculture. A291 – Cranberries, Dehydrated, Sweetened, Whole, 5 lb. USDA Commodity Food Fact Sheet for Schools & Child Nutrition
Instructions. Updated 11 May 2007. Retrieved from http://www.fns.usda.gov/fdd/schfacts/FV/A291_CranberriesDehySweetenedWhole.pdf6 Food and Nutrition Service, United States Department of Agriculture. A296 - Cranberry Juice Concentrate, Bottled, 64 oz. USDA Commodity Food Fact Sheet for Schools & Child Nutrition
Instructions. Updated 11 May 2007. Retrieved from http://www.fns.usda.gov/fdd/schfacts/FV/A296_CranberryJuiceConcentrate_64oz.pdf7 Cape Cod Cranberry Growers Association. Types, Availability and Usage of Cranberries. Retrieved June 4, 2013, from http://www.cranberries.org/cranberries/health.html i Supplier list available through the US Cranberry Marketing Committee www.uscranberries.com.ii If you would like the USDA Foods Available List to contain more cranberry products, please encourage the USDA to add dried, fresh or frozen cranberries to the list.
Canned Cranberry Sauce4
D Use a clean cloth to wash the lids before opening
D Use a sanitized can openerD Cranberry sauce can be used in
recipes or served alone at room temperature or chilled
Dried Cranberries5
D Pour onto a salad bar right from the bag, decreasing labor time and costs
D Do not require soaking before use in recipes
Shelf StorageDStore unopened cans, bottles of juice,
and dried cranberries in a cool, dry place not exceeding 65°F4, 5, 6
DNever expose cans to extreme temperatures; do not store above a stove, under a sink, or in a damp area4
DShelf life of dried cranberries is extended to 18 months if stored below 45°F5, 7
Refrigerated StorageD Refrigerate opened cranberry sauce,
juice and fresh or thawed cranberries in a covered, labeled and dated nonmetallic container2, 4, 6
DUse thawed cranberries within 2 days2
Freezer StorageDKeep frozen cranberries in a
freezer at 0°F or below2
DKeep off the floor and away from walls2
DStore for up to 18 months7
! cup of dried " cup of fruit cranberries toward the daily requirement
" cup cranberry sauce " cup of fruit
" cup frozen cranberries " cup of fruit
" cup fresh cranberries " cup of fruit
1/8 cup cranberry the 1/8 cup sauce or 1 Tbsp dried minimum creditable cranberries amount of fruit
EQUIVALENCIES
=
===
=
Cranberries: A Reason for Every Season Using and Storing Cranberries throughout the School Year
Fresh or Frozen CranberriesD Chop in a food processor using the “pulse” setting D Frozen cranberries do not need to be defrosted before useD When cooking cranberries, remove from heat as soon as they pop to keep a firm texture
Cranberries: Eat ‘Em a Different Way Every Day to Meet School Lunch Guidelines!
Cranberries are a versatile fruit that help schools meet the USDA daily National School Lunch Program (NSLP) guidelines. They offer variety—dried, sauced, frozen and fresh—and add great taste and health benefits to everything from breakfast parfaits and oatmeal to lunchtime salads and BBQ sandwiches. Here are the details on how cranberries can help meet NSLP guidelines:
NSLP Guideline: Fruit requirements are separate from vegetables to encourage fruit and vegetable intake1 Cranberries are a nutrient-rich fruit that can count toward the daily fruit requirements in many forms. They can be served on their own or added to dishes to boost flavor and variety.
NSLP Guideline: Minimum serving of fruit that can credit toward the fruit requirements is 1/8 cup1 Since dried fruit is creditable at twice its volume, even 1 Tbsp (1/16 cup) of dried cranberries per serving counts toward daily fruit requirements.
NSLP Guideline: Increase the variety of vegetables offered throughout the week1 NSLP guidelines already promote a variety of vegetables, so be a forward-looking operation and do the same with fruit! Providing students a variety of fruit, including nutrient-rich cranberries, throughout the week will help increase student interest in a variety of foods.
NSLP Guideline: Schools may use salad bars to help kids meet fruit and vegetable requirements1 Dried cranberries make an excellent salad topper, adding texture, flavor, color and nutrients to meals in the form of a creditable fruit. Students can experiment with different salad combinations while consuming their required fruits and vegetables. As a bonus, adding dried cranberries to salad bars requires no extra preparation–saving your operation time and money.
NSLP Guideline: Reduce sodium in meals and adhere to weekly average sodium restrictions1 Adding cranberries, which are naturally low in sodium, to meals enhances nutrient content and flavor. Canned cranberry sauce contains just 40 mg of sodium per ! cup serving and dried cranberries have only 1 mg per " cup serving.2, 3, 4
NSLP Guideline: Follow trans fat limits of zero grams per serving (<0.5 g/serving) and saturated fat limits of <10% total calories from saturated fat over the week1 Cranberries are trans fat free and low in saturated fat, helping schools add unique flavor to meal offerings without the trans or saturated fats.
NSLP Guideline: Meals must fit within the designated calorie range for each age group1 One-quarter cup of dried cranberries has a similar calorie content to other dried fruit, making it a suitable choice while staying within calorie limits.
Consider these great dried fruit choices.
Apricots, dried5 Cranberries, dried4 Plums, dried6 Raisins, seedless7 " cup " cup " cup " cup 78 calories 93 calories 104 calories 108 calories
Hungry for more cranberry information? www.uscranberries.com
Cranberries can add great flavor and nutrients to an endless array of sweet and savory foods any time of year. Below are a few ideas for incorporating cranberries into existing dishes and recipes.
Cranberries: The Shelf-Stable Salad Staple
Just 1 Tbsp of dried cranberries adds 1/8 cup of creditable fruit to the meal.
Mixed dishes of fruits and vegetables can count toward daily fruit and vegetable requirements8, so combine the two in salads! Pair dried cranberries with other popular salad toppers to add color and nutrients to your school’s pre-packaged salads and salad bars with no added preparation. There is no need to wash, dry, peel or chop these berries. Here are six tasty salad topping combos to add to your packaged salads or salad bar.
D Dried cranberries, garbanzo beans and carrotsD Dried cranberries, orange slices and chopped broccoliD Dried cranberries, cucumbers and feta cheeseD Dried cranberries, green peppers and black beans
D Dried cranberries, black beans and corn kernels
D Dried cranberries, chopped pears and celery
References:1 “Nutrition Standards in the National School Lunch and School Breakfast Programs; Final Rule.” 77 Federal Register 17 (26 January 2012), pp. 4088-4167.2 United States Food and Drug Administration. Guidance for Industry: A Food Labeling Guide (9. Appendix A: Definitions of Nutrient Content Claims). Updated October
2009. Retrieved from http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/LabelingNutrition/ucm064911.htm3 Food and Nutrition Service, United States Department of Agriculture. 100214 – Cranberry Sauce, Canned, #10. USDA Foods Fact Sheet for Schools & Child Nutrition
Institutions. Updated 7 November 2011. Retrieved from http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100214_CranberrySauceCnd_No10_November%202011.pdf
4 Food and Nutrition Service, United States Department of Agriculture. A291 – Cranberries, Dehydrated, Sweetened, Whole, 5 lb. USDA Commodity Food Fact Sheet for Schools & Child Nutrition Instructions. Updated 11 May 2007. Retrieved from http://www.fns.usda.gov/fdd/sschfacts/FV/A291_CranberriesDehySweetenedWhole.pdf
5 U.S. Department of Agriculture, Agricultural Research Service. 2011. Nutrient data for 09032, Apricots, dried, sulfured, uncooked. USDA National Nutrient Database for Standard Reference, Release 24. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
6 U.S. Department of Agriculture, Agricultural Research Service. 2011. Nutrient data for 09291, Plums, dried (prunes), uncooked. USDA National Nutrient Database for Standard Reference, Release 24. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/ba/bhnrc/ndl
7 Food and Nutrition Service, United States Department of Agriculture. 100294 – Raisins, Regular Moisture, Seedless, 30 lb. USDA Foods Fact Sheet for Schools & Child Nutrition Institutions. Updated 26 January 2012. Retrieved from http://www.fns.usda.gov/fdd/schfacts/FV/FVnew2012schfactsheets/100294_RaisinsSeedless_30lb_November%202011.pdf
8 Food and Nutrition Service, United States Department of Agriculture. Final Rule, Nutrition Standards in the National School Lunch and School Breakfast Programs, Questions & Answers for Program Operators. Updated 25 January 2013. Retrieved from http://www.fns.usda.gov/cnd/governance/Policy-Memos/2012/SP10-2012ar6.pdf
Summer and Back-to-SchoolDSprinkle 1 Tbsp dried cranberries over fruit and yogurt parfaits
DUse " cup cranberry sauce as the base of a fruit salsa
DAdd flavor to barbecue sauces by stirring in " cup of cranberry sauce per serving
FallDSubstitute dried cranberries in place of other dried fruits
in recipes
DUse 1/8 - 1/4 cup cranberry sauce as a spread on chicken or turkey sandwiches and wraps
DUse " cup of cranberry sauce as a side for any poultry, pork or beef dish
Winter DAdd dried cranberries to casseroles (1 Tbsp per serving)
DAdd 1 Tbsp dried cranberries to each serving of chicken or turkey salads
DAdd dried cranberries to muffin and bread mixes (1 Tbsp per serving)
SpringDAdd 1/8 cup of dried cranberries to individual servings of pasta
and whole grain salads
D Include " cup of dried cranberries in every serving of trail mix
DAdd 1 Tbsp dried cranberries to salads or offer them on salad bars
Cranberries: A Reason for Every Season
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A recipe for every season.
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inced
1 l
b. 14
oz.
1 ! qt
. sea
sonin
g and
pepp
er an
d con
tinue
to co
ok 1
minu
te. Po
ur in
hot s
tock a
nd he
at thr
ough
. Ce
lery,
minc
ed
2 lb.
4 oz.
1 ! qt
.
Poult
ry se
ason
ing
1 T
bsp.
Gr
ound
blac
k pep
per
1 t
sp.
Ch
icken
stoc
k, low
fat,
2 q
t.
reduc
ed so
dium,
heate
d
Whole
grain
brea
d, cu
t into
1-in.
piece
s 3 l
b. 1 !
gal.
2. Sti
r in b
read p
ieces
and m
ix to
comb
ine. C
ook u
ntil s
tuffin
g mixt
ure i
s mois
t and
heate
d thr
ough
. Rem
ove f
rom
heat
and h
old.
Cook
ed tu
rkey
piec
es 6 l
b. 3 q
t. 3.
Comb
ine tu
rkey
and g
ravy
and s
prea
d eve
nly in
the b
ottom
of 2
full-s
ize ho
tel pa
ns. P
ortio
n 24 x
2-Tb
sp. d
ollop
s of c
ranb
erry
Prep
ared
turk
ey gr
avy
2 q
t. sa
uce e
venly
onto
the to
p of t
he ca
ssero
le.
Cranb
erry s
auce
, divi
ded
3 q
t. 4.
Gentl
y top
the t
urke
y-gra
vy m
ixtur
e and
cran
berry
sauc
e with
stuffi
ng in
an ev
en la
yer.
5.
Bake
in a
350°
F con
venti
onal
or 30
0°F c
onve
ction
oven
for 4
5 minu
tes or
until
heate
d thro
ugh a
nd fi
rm. T
op w
ill be
sligh
tly cr
unch
y.Br
occo
li, sp
ears,
stea
med,
optio
nal
6. To
Ser
ve: F
or ea
ch se
rving
, sco
op/s
pood
le a 1
cup/
8 oz.
porti
on of
casse
role
onto
plate
and s
erve
with
addit
ional
2 Tbs
p. of
cranb
erry s
auce
on th
e side
. Ser
ve w
ith st
eame
d bro
ccoli,
if desi
red.
CO
OLIN
G: C
CP: C
ool to
70°F
or lo
wer w
ithin
2 hou
rs an
d fro
m 70
°F to
40°F
with
in 4 m
ore h
ours.
Plac
e in s
hallo
w pa
ns w
ith a
prod
uct d
epth
of 2 i
nche
s or l
ess an
d refr
igera
te or
plac
e sha
llow
pans
of pr
oduc
t into
ice ba
th, im
merse
pans
into
ice up
to pr
oduc
t leve
l and
stir
frequ
ently
. Cov
er an
d lab
el pr
oduc
t.
RE
HE
AT
ING
: CCP
: Reh
eat t
o 165
°F or
high
er for
15 se
cond
s, wi
thin 2
hour
s.
SA
NIT
AT
ION
IN
ST
RU
CT
ION
S: W
ash h
ands
and e
xpos
ed pa
rts of
arms
befor
e han
dling
food
, afte
r han
dling
raw
foods
and a
fter a
ny in
terru
ption
that
may c
ontam
inate
hand
s. Wa
sh, r
inse a
nd
sanit
ize al
l equ
ipmen
t and
uten
sils be
fore a
nd af
ter us
e. Re
turn a
ll ing
redien
ts to
refrig
erator
if pr
epar
ation
is in
terru
pted.
Meas
ure a
ll inte
rnal
prod
uct t
empe
ratur
es wi
th a c
leane
d and
sanit
ized t
herm
ocou
ple or
therm
omete
r ev
ery 2
hour
s. Th
aw fr
ozen
prod
uct p
rope
rly us
ing an
FDA r
ecom
mend
ed m
ethod
.
SE
RV
ING
: 1 cu
p ser
ving p
rovid
es 1 o
z. gr
ains e
quiva
lent, 2
oz. m
eat e
quiva
lent, "
cup f
ruit,
" cu
p othe
r veg
etable
s
NU
TR
IEN
TS P
ER
SE
RV
ING
: Ca
lories
314 k
cal
Satur
ated F
at 1.6
5 g
Chole
stero
l 45.5
6 mg
Carb
ohyd
rate
43.17
g Pr
otein
21.84
g Ca
lcium
63.80
mg
Vitam
in A 8
.78 RE
(128
.14 IU
) To
tal Fa
t 6.03
g Tra
ns Fa
t 0 g
Sodiu
m 67
5.83 m
g Di
etary
Fibe
r 3.45
g Vit
amin
C 3.37
mg
Iron 2
.33 m
g 4.7
3% Ca
lories
from
Satur
ated F
at
A recipe for every season.
Hungry
for
more
rec
ipes
? w
ww
.usc
ranber
ries.
com
Bro
wn R
ice
wit
h C
ranber
ries
& V
eget
able
sA
rec
ipe
for
ever
y se
ason.
One 2 / 3
cup
servin
g pro
vides
1 oz.
grain
s eq
uivale
nt1 / 8
cup f
ruit
Bro
wn R
ice
wit
h C
ranber
ries
& V
eget
able
sYie
ld: 48
serv
ings/
1 # ga
l.
Serv
ing Si
ze: 2 / 3
cup
Prep
Time
: 25 m
inutes
Co
ok Ti
me: 1
hour
ING
RE
DIE
NT
S
WE
IGH
T
ME
ASU
RE
D
IRE
CT
ION
SOi
l, veg
etable
3 Tbs
p. 1.
Heat
oil in
a lar
ge ro
ndo o
ver m
edium
-high
heat;
add o
nions
, car
rots
and p
eppe
rs an
d sau
té un
til ten
der, a
bout
5-6 m
inutes
. On
ion, y
ellow
, minc
ed
1 lb.
4 oz.
1 qt.
Ca
rrots,
dice
d 1 l
b. 12
oz.
1 qt.
Gr
een p
eppe
r, minc
ed
15 oz
. 3 c
ups
Br
own r
ice, r
insed
3 l
b. 1 #
qt. d
ry
2. Sti
r in r
ice an
d cra
nberr
ies an
d hea
t thr
ough
, abo
ut 1 m
inute.
Dr
ied sw
eeten
ed cr
anbe
rries
15 oz
. 3 c
ups
Ch
icken
stoc
k, low
-fat, r
educ
ed
1 g
al.
3. Po
ur in
stoc
k and
soy s
auce
. Brin
g to a
boil.
sodiu
m, he
ated
4. Re
duce
the h
eat t
o ver
y low
, cov
er the
pot t
ightly
and c
ook f
or 45
to 60
minu
tes or
until
rice i
s ten
der a
nd al
l liqu
id is
abso
rbed
. So
y sau
ce, r
educ
ed-so
dium
1 "
cups
Re
move
pot f
rom
heat
and l
et res
t at le
ast 1
5 minu
tes be
fore s
ervin
g.
Peas
, fro
zen,
thawe
d 1 l
b. 2 o
z. 3 c
ups
5. Ju
st be
fore s
ervin
g, ge
ntly s
tir in
peas
and s
callio
ns an
d kee
p war
m.
Scallio
n, mi
nced
4 o
z. 2 c
ups
6. To
Ser
ve: S
coop
/spo
odle
2 / 3 cu
p rice
per s
ervin
g. Se
rve w
ith gr
illed v
egeta
bles,
grille
d chic
ken,
or ro
asted
mea
ts, if
desir
ed.
CO
OLIN
G: C
CP: C
ool to
70°F
or lo
wer w
ithin
2 hou
rs an
d fro
m 70
°F to
40°F
with
in 4 m
ore h
ours.
Plac
e in s
hallo
w pa
ns w
ith a
prod
uct d
epth
of 2 i
nche
s or l
ess an
d refr
igera
te or
plac
e sha
llow
pans
of pr
oduc
t into
ice ba
th, im
merse
pans
into
ice up
to pr
oduc
t leve
l and
stir
frequ
ently
. Cov
er an
d lab
el pr
oduc
t.
RE
HE
AT
ING
: CCP
: Reh
eat t
o 165
°F or
high
er for
15 se
cond
s, wi
thin 2
hour
s.
SA
NIT
AT
ION
IN
ST
RU
CT
ION
S: W
ash h
ands
and e
xpos
ed pa
rts of
arms
befor
e han
dling
food
, afte
r han
dling
raw
foods
and a
fter a
ny in
terru
ption
that
may c
ontam
inate
hand
s. Wa
sh, r
inse a
nd
sanit
ize al
l equ
ipmen
t and
uten
sils be
fore a
nd af
ter us
e. Re
turn a
ll ing
redien
ts to
refrig
erator
if pr
epar
ation
is in
terru
pted.
Meas
ure a
ll inte
rnal
prod
uct t
empe
ratur
es wi
th a c
leane
d and
sanit
ized t
herm
ocou
ple or
therm
omete
r ev
ery 2
hour
s. Th
aw fr
ozen
prod
uct p
rope
rly us
ing an
FDA r
ecom
mend
ed m
ethod
.
SE
RV
ING
: One
2 / 3 cu
p ser
ving p
rovid
es 1 o
z. gr
ains e
quiva
lent, 1 / 8
cup f
ruit
NU
TR
IEN
TS P
ER
SE
RV
ING
: Ca
lories
169 k
cal
Satur
ated F
at 0.3
0 g
Chole
stero
l 0.41
mg
Carb
ohyd
rate
34.53
g Pr
otein
3.76 g
Ca
lcium
21.47
mg
Vitam
in A 4
85.22
RE (3
027.1
1 IU)
To
tal Fa
t 1.87
g Tra
ns Fa
t 0 g
Sodiu
m 71
3.51 m
g Di
etary
Fibe
r 2.66
g Vit
amin
C 11.2
6 mg
Iron 0
.90 m
g 1.6
0% Ca
lories
from
Satur
ated F
at
A recipe for every season.
Hungry
for
more
rec
ipes
? w
ww
.usc
ranber
ries.
com
Harv
est
Cra
nber
ry P
ast
a S
ala
d w
ith V
eggie
sA
rec
ipe
for
ever
y se
ason.
One #
cup
servin
g pro
vides
1 oz.
grain
s eq
uivale
nt 1 / 8
cup f
ruit
1 / 8 cu
p red
/ora
nge
vege
tables
1 / 8
cup d
ark g
reen
vege
tables
Harv
est
Cra
nber
ry P
ast
a S
ala
d w
ith V
eggie
sYie
ld: 48
serv
ings
Se
rving
Size
: # cu
pPr
ep Ti
me: 4
0 minu
tes
Cook
Time
: 13-
15 m
inutes
(pas
ta co
ok tim
e)
ING
RE
DIE
NT
S
WE
IGH
T
ME
ASU
RE
D
IRE
CT
ION
SHa
rves
t Dre
ssing
* (3
cups
)
Prep
ared
balsa
mic d
ressin
g
3 cup
s 1.
In a b
owl, w
hisk t
ogeth
er dr
essing
and m
ustar
d unti
l smo
oth. P
lace i
n a co
vered
conta
iner a
nd re
frige
rate
until
ready
to us
e.Ho
ney-D
ijon m
ustar
d
" cu
p Br
ing to
room
temp
eratur
e befo
re us
ing as
direc
ted.
Cook
ed sh
ort p
asta
3 l
b. dr
y 6 q
t. coo
ked
2. Co
ok pa
sta ac
cord
ing to
pack
age d
irecti
ons u
ntil ju
st ten
der. R
emov
e fro
m ho
t wate
r and
drain
well
. Hold
.
(fusill
i, pen
ne),
drain
ed
Broc
coli fl
orets
, blan
ched
1 l
b. 14
oz.
1 ! qt
. 3.
In a f
ull-si
ze, d
eep h
otel p
an, c
ombin
e all i
ngred
ients
exce
pt dr
essing
. Tos
s gen
tly to
comb
ine.
Ca
rrots,
dice
d 2 l
b. 10
oz.
1 ! qt
.
Dried
swee
tened
cran
berri
es 15
oz.
3 cup
s
Scallio
n, mi
nced
5 o
z. 2 !
cups
Harv
est D
ressin
g*
3 c
ups
4. Sti
r in H
arve
st Dr
essing
* and
toss
to co
at ev
enly.
Cove
r and
refri
gera
te at
least
2 hou
rs be
fore s
ervin
g.
5. To
Ser
ve: S
poon
/spo
odle
# cu
p sala
d as a
side
dish
. No
te: C
hang
e out
vege
tables
to m
atch t
he se
ason
.
Optio
n: To
p pas
ta wi
th gr
illed c
hicke
n or t
urke
y for
an en
trée s
alad.
CO
OLIN
G: C
CP: C
ool to
70°F
or lo
wer w
ithin
2 hou
rs an
d fro
m 70
°F to
40°F
with
in 4 m
ore h
ours.
Plac
e in s
hallo
w pa
ns w
ith a
prod
uct d
epth
of 2 i
nche
s or l
ess an
d refr
igera
te or
plac
e sha
llow
pans
of pr
oduc
t into
ice ba
th, im
merse
pans
into
ice up
to pr
oduc
t leve
l and
stir
frequ
ently
. Cov
er an
d lab
el pr
oduc
t.
SA
NIT
AT
ION
IN
ST
RU
CT
ION
S: W
ash h
ands
and e
xpos
ed pa
rts of
arms
befor
e han
dling
food
, afte
r han
dling
raw
foods
and a
fter a
ny in
terru
ption
that
may c
ontam
inate
hand
s. Wa
sh, r
inse a
nd
sanit
ize al
l equ
ipmen
t and
uten
sils be
fore a
nd af
ter us
e. Re
turn a
ll ing
redien
ts to
refrig
erator
if pr
epar
ation
is in
terru
pted.
Meas
ure a
ll inte
rnal
prod
uct t
empe
ratur
es wi
th a c
leane
d and
sanit
ized t
herm
ocou
ple or
therm
omete
r ev
ery 2
hour
s. Th
aw fr
ozen
prod
uct p
rope
rly us
ing an
FDA r
ecom
mend
ed m
ethod
.
SE
RV
ING
: One
# cu
p ser
ving p
rovid
es 1 o
z. gr
ains e
quiva
lent, 1 / 8
cup f
ruit,
1 / 8 cu
p red
/ora
nge v
egeta
bles,
1 / 8 cu
p dar
k gree
n veg
etable
s
NU
TR
IEN
TS P
ER
SE
RV
ING
: Ca
lories
126 k
cal
Satur
ated F
at 0.6
7 g
Chole
stero
l 0 m
g Ca
rboh
ydra
te 20
.03 g
Prote
in 2.3
1 g
Calciu
m 25
.24 m
g Vit
amin
A 739
.02 RE
(433
7.86 I
U)
Total
Fat 4
.49 g
Trans
Fat 0
g So
dium
295.9
4 mg
Dieta
ry Fi
ber 2
.82 g
Vitam
in C 1
8.24 m
g Iro
n 0.72
mg
4.83%
Calor
ies fr
om Sa
turate
d Fat
A recipe for every season.
Hungry
for
more
rec
ipes
? w
ww
.usc
ranber
ries.
com
Chic
ken
Wra
p w
ith C
ranber
ry S
als
aA
rec
ipe
for
ever
y se
ason.
1 wra
p pro
vides
1 ! oz
. gra
ins
equiv
alent
2 oz.
meat
eq
uivale
nt1 / 8 cu
p fru
it1 / 8 cu
p dar
k gree
n ve
getab
les
Chic
ken
Wra
p w
ith C
ranber
ry S
als
aYie
ld: 48
serv
ings
Se
rving
Size
: 1 w
rap
Prep
Time
: 45 m
inutes
Co
ok Ti
me: 2
5 minu
tes
ING
RE
DIE
NT
S
WE
IGH
T
ME
ASU
RE
D
IRE
CT
ION
SCr
anbe
rry S
alsa*
(1 !
qt.)
Oil, v
egeta
ble
1 T
bsp.
1. In
a sau
ce pa
n, he
at oil
over
mediu
m-hig
h hea
t; add
onion
s and
sauté
for 2
minu
tes, m
aking
sure
not t
o bro
wn. S
tir in
Sw
eet o
nions
, minc
ed
15 oz
. 3 c
ups
cranb
erries
, pea
rs, pe
ar ju
ice, v
inega
r and
red p
eppe
r and
bring
to a
boil;
reduc
e hea
t and
simm
er 20
minu
tes or
until
glaze
d. Dr
ied sw
eeten
ed cr
anbe
rries
15 oz
. 3 c
ups
Ca
nned
pear
s in j
uice,
drain
ed, d
iced
10 oz
. 2 c
ups
Re
serve
d can
ned p
ear j
uice
2 c
ups
Vineg
ar, ci
der
"
cup
Grou
nd re
d pep
per
"
tsp.
Cilan
tro, f
resh,
minc
ed
1 c
up
2. Re
move
from
the h
eat a
nd st
ir in
cilantr
o. Br
ing to
room
temp
eratur
e. Co
ver a
nd re
frige
rate
until
ready
to se
rve.
Whole
-grain
wra
ps, 8
-inch
48 w
raps
3.
For e
ach s
andw
ich, la
y out
wrap
on a
clean
, flat,
dry s
urfac
e. Sp
read e
ach w
rap w
ith 1
Tbsp
. may
onna
ise. T
op w
ith "
cup l
ettuc
e, Ma
yonn
aise,
low-fa
t
3 cup
s 2 o
z. ch
illed c
hicke
n mea
t and
2 Tb
sp. C
ranb
erry S
alsa*
. Fold
up an
d sec
ure.
Cut in
half a
nd se
al. Ke
ep ch
illed u
ntil r
eady
to se
rve.
Shred
ded r
omain
e lett
uce
1 ! lb
. 3 q
t. Sli
ced/
shred
ded c
ooke
d chic
ken m
eat
6 lb.
Cranb
erry S
alsa*
1 ! qt
.
CO
OLIN
G: C
CP: C
ool to
70°F
or lo
wer w
ithin
2 hou
rs an
d fro
m 70
°F to
40°F
with
in 4 m
ore h
ours.
Plac
e in s
hallo
w pa
ns w
ith a
prod
uct d
epth
of 2 i
nche
s or l
ess an
d refr
igera
te or
plac
e sha
llow
pans
of pr
oduc
t into
ice ba
th, im
merse
pans
into
ice up
to pr
oduc
t leve
l and
stir
frequ
ently
. Cov
er an
d lab
el pr
oduc
t.
SA
NIT
AT
ION
IN
ST
RU
CT
ION
S: W
ash h
ands
and e
xpos
ed pa
rts of
arms
befor
e han
dling
food
, afte
r han
dling
raw
foods
and a
fter a
ny in
terru
ption
that
may c
ontam
inate
hand
s. Wa
sh, r
inse a
nd
sanit
ize al
l equ
ipmen
t and
uten
sils be
fore a
nd af
ter us
e. Re
turn a
ll ing
redien
ts to
refrig
erator
if pr
epar
ation
is in
terru
pted.
Meas
ure a
ll inte
rnal
prod
uct t
empe
ratur
es wi
th a c
leane
d and
sanit
ized t
herm
ocou
ple or
therm
omete
r ev
ery 2
hour
s. Th
aw fr
ozen
prod
uct p
rope
rly us
ing an
FDA r
ecom
mend
ed m
ethod
.
SE
RV
ING
: 1 w
rap p
rovid
es 1 !
oz. g
rains
equiv
alent,
2 oz
. mea
t equ
ivalen
t, 1 / 8 cu
p fru
it, 1 / 8
cup d
ark g
reen v
egeta
bles
NU
TR
IEN
TS P
ER
SE
RV
ING
: Ca
lories
321 k
cal
Satur
ated F
at 2.4
1 g
Chole
stero
l 50.7
5 mg
Carb
ohyd
rate
31.27
g Pr
otein
20.73
g Ca
lcium
115.6
0 mg
Vitam
in A 5
2.68 R
E (13
15.84
IU)
Total
Fat 1
2.03 g
Tra
ns Fa
t 0 g
Sodiu
m 49
8.74 m
g Di
etary
Fibe
r 3.84
g Vit
amin
C 1.27
mg
Iron 1
.92 m
g 6.7
5% Ca
lories
from
Satur
ated F
at
A recipe for every season.
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ipes
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