Cranberries: The Perfect Fruit for School Foodservice...

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


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


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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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


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


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


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


Hungry

for

more

rec

ipes

? w

ww

.usc

ranber

ries.

com

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