Planet Cranberry™ Test Kitchen™

Ingredients

Directions

1. 1.Add all ingredients to a high-speed blender.
2. 2.Blend until smooth and creamy.
3. 3.Taste and adjust sweetness if needed.
4. 4.Pour into a glass and enjoy immediately.

Ingredients

Directions

1. 1.Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. 2.In a large bowl, whisk together flour, almond flour, baking powder, baking soda, salt, and cinnamon.
3. 3.In another bowl, whisk eggs, applesauce, almond milk, melted coconut oil, sweetener, orange zest, and orange juice until smooth.
4. 4.Pour wet ingredients into dry and stir until just combined.
5. 5.Gently fold in cranberries (and walnuts if using).
6. 6.Divide batter evenly among muffin cups.
7. 7.Bake 18–20 minutes or until a toothpick inserted in the center comes out clean.
8. 8.Cool in pan for 5 minutes, then transfer to a wire rack.

Ingredients

Directions

1. 1.Make the Vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, olive oil, cranberry juice, PYURE sweetener, Dijon mustard, garlic powder, and salt and pepper until well combined. Set aside.
2. 2.Assemble the Salad: In a large salad bowl, combine mixed greens, cranberries, walnuts, apple slices, avocado, and goat cheese.
3. 3.Dress and Serve: Drizzle the vinaigrette over the salad just before serving. Toss gently and enjoy.

Ingredients

Directions

1. 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2.Prepare the Salmon: Pat salmon fillets dry. Place on the baking sheet. Brush with olive oil and season with salt and pepper.
3. 3.Make the Glaze: In a small saucepan, combine cranberries, balsamic vinegar, water, PYURE sweetener, and garlic. Bring to a simmer over medium heat.
4. 4.Cook until cranberries soften and burst, about 8–10 minutes. Mash lightly with the back of a spoon.
5. 5.Stir in orange zest, orange juice, rosemary, and a pinch of salt. Simmer 2 more minutes until slightly thickened. Remove from heat.
6. 6.Roast the Salmon: Bake for 12–15 minutes, or until just cooked through and flakes easily with a fork.
7. 7.Glaze and Serve: Spoon cranberry balsamic glaze generously over the salmon. Garnish with extra orange zest and rosemary if desired.

Ingredients

Directions

1. 1.Prepare the Chicken: Pat chicken dry and season both sides with salt and pepper.
2. 2.Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, until golden brown and nearly cooked through. Remove from skillet and set aside.
3. 3.Make the Glaze: In the same skillet, reduce heat to medium. Add cranberries, balsamic vinegar, water, PYURE sweetener, garlic, Dijon mustard, and a pinch of salt.
4. 4.Simmer: Cook, stirring occasionally, until cranberries burst and the sauce thickens, about 8–10 minutes.
5. 5.Glaze the Chicken: Return chicken to the skillet and spoon the cranberry glaze over the top. Simmer for 2–3 minutes until chicken is cooked through and glazed.
6. 6.Serve: Garnish with extra rosemary and serve warm.

Ingredients

Directions

1. 1.Make the Meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, onion, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
2. 2.Form the Meatballs: Shape mixture into 1½-inch meatballs (about 18–20).
3. 3.Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned on all sides and cooked through, about 10–12 minutes. Remove and set aside.
4. 4.Make the Sauce: In the same skillet, add cranberries, orange juice, water, balsamic vinegar, PYURE sweetener, orange zest, garlic, and salt. Bring to a simmer.
5. 5.Simmer: Cook until cranberries burst and the sauce thickens slightly, about 8–10 minutes.
6. 6.Combine: Return meatballs to the skillet and toss to coat in the sauce. Simmer for 2–3 minutes.
7. 7.Serve: Garnish with orange zest and serve warm.

Ingredients

Directions

1. 1.Cook the Quinoa: In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
2. 2.Roast the Sweet Potato: Preheat oven to 425°F (220°C). Toss diced sweet potato with olive oil, ¼ tsp salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
3. 3.Prepare the Chickpeas: If using canned chickpeas, toss with a little olive oil, salt, and pepper. Roast for 15 minutes for extra crispiness (optional).
4. 4.Make the Cranberry Vinaigrette: In a small blender or food processor, blend cranberries, olive oil, balsamic vinegar, orange juice, PYURE sweetener, Dijon mustard, salt, and pepper until smooth and well combined.
5. 5.Assemble the Bowls: Divide spinach into bowls. Top with quinoa, roasted sweet potato, chickpeas, cranberries, pumpkin seeds, and avocado.
6. 6.Dress and Serve: Drizzle with cranberry vinaigrette and serve immediately.

Ingredients

Directions

1. 1.Make the Vinaigrette: In a small blender or jar, combine cranberries, olive oil, balsamic vinegar, orange juice, PYURE sweetener, Dijon mustard, salt, and pepper. Blend or shake well until smooth. Adjust seasoning to taste.
2. 2.Prepare the Salad: In a large bowl, add spinach, chicken, cranberries, feta, red onion, and pecans.
3. 3.Dress and Toss: Drizzle cranberry vinaigrette over the salad and toss until evenly coated.
4. 4.Serve: Serve immediately and enjoy.

Ingredients

Directions

1. 1.Rinse the Cranberries: Rinse cranberries under cold water and pick out any soft or damaged berries.
2. 2.Combine Ingredients: In a medium saucepan, combine cranberries, water, orange juice, PYURE sweetener, orange zest, and salt.
3. 3.Cook: Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 10–15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
4. 4.Add Vanilla: Stir in vanilla extract and cook for another 1–2 minutes.
5. 5.Cool: Remove from heat and let the sauce cool. It will thicken more as it cools.
6. 6.Serve or Store: Serve warm or chilled. Store in an airtight container in the refrigerator for up to 10 days.

Ingredients

Directions

1. 1.Preheat the Oven: Preheat oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish.
2. 2.Prepare the Filling: In a large bowl, toss apples, cranberries, PYURE sweetener, flour, cinnamon, nutmeg, lemon juice, and vanilla extract until well combined. Pour into the prepared baking dish.
3. 3.Make the Crisp Topping: In another bowl, combine oats, flour, brown rice flour, PYURE sweetener, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. 4.Assemble: Sprinkle the crisp topping evenly over the fruit filling.
5. 5.Bake: Bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling.
6. 6.Cool & Serve: Let cool for at least 10 minutes before serving. Serve warm with Greek yogurt or a scoop of vanilla ice cream, if desired.

Ingredients

Directions

1. 1.Make the Crust: Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and PYURE sweetener. Press mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Remove and let cool.
2. 2.Make the Filling: In a large bowl, beat cream cheese and PYURE sweetener until smooth and creamy. Add vanilla. Beat in eggs one at a time. Add sour cream, orange zest, orange juice, and flour. Mix until just combined.
3. 3.Bake: Pour filling over cooled crust. Bake for 50–60 minutes, or until the center is almost set (slightly jiggly). Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours, preferably overnight.
4. 4.Make the Topping: In a saucepan, combine cranberries, PYURE sweetener, orange juice, and orange zest. Bring to a simmer over medium heat.
5. 5.Thicken: Mix cornstarch and water in a small bowl. Add to the cranberry mixture and cook until thickened, about 5–7 minutes. Let cool.
6. 6.Assemble: Spread cranberry topping over chilled cheesecake before serving.