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Add Cranberries to Your Summer BBQ!

Jewel Osco Registered Dietitians


Jun 19th, 2017


Summer marks the height of grilling season. Put a spin on your next barbeque by using cranberries! This superfruit is most often synonymous with Thanksgiving, but as America’s Original Superfruit®, they are the perfect fruit for your 4th of July and summer celebrations. You can find dried and frozen cranberries, along with cranberry juice and sauce year-round. Cranberries are easy and convenient to use in any form, making them a perfect fit for sweet or savory summer meals and recipes. Follow #SummerCranFan all month for summer cranberry recipes!

Here are some ways you can incorporate cranberries at your next BBQ:

  • Add dried cranberries to homemade potato salad or mix them into a summer green salad to add texture and a burst of sweetness. The Cranberry Potato & Cucumber Salad recipe below will be sure to leave your guests wanting more.
  • Incorporate cranberry sauce in your barbeque sauce during the summer grilling season. Check out the recipe below. This sweet and tangy sauce goes great with grilled vegetables, lean meats or poultry.
  • Cranberry juice cocktail is a great addition to summer smoothies, sauces, salad dressings, spritzers, punches, or on its own.
  • Dried cranberries taste great year-round in salads, sauces, cookies, trail mix and other favorite summer dishes. Create a trail mix using dried cranberries and nuts for your guests to munch on prior to the main course.
  • Frozen cranberries are great in smoothies, sauces, relishes, chutney or mixed into applesauce.

Visit for more recipes and tips on how to use this versatile, nutrition-packed fruit at your next party.

Source: Cranberry Marketing

Cranberry Potato & Cucumber Salad

6 Servings


  • Ingredients:
  • 8 oz. small red or yellow-skinned potatoes
  • ½ cup non-fat plain Greek-style yogurt
  • 2 T reduced-fat mayonnaise
  • 1 T white balsamic or cider vinegar
  • ½ tsp. hot red pepper sauce
  • ⅓ cup dried cranberries
  • 1 cup diced seedless cucumber
  • ¼ cup thinly sliced scallions


  1. Wash potatoes and boil with skin on for 15-20 minutes or until almost tender. Remove from heat and drain. Cool. Cube and hold.
  2. In a bowl, whisk together yogurt, mayonnaise, vinegar and pepper sauce. Stir in cranberries and let stand 20 minutes to soften cranberries slightly.
  3. Stir potatoes, cucumber and scallions into yogurt-cranberry mixture and toss to coat. Adjust seasoning as needed. Cover and refrigerate at least 1 hour before serving.
  4. Variations: Diced crisp apple or pear may be substituted for cucumber. Try sprinkling with chopped, toasted pecans or walnuts to garnish, if desired.

Nutrition Facts

Nutrition Information Per Serving: Calories 70, Calories From Fat 10, Saturated Fat 0g, Trans Fat 0g, Total Fat 1g, Cholesterol 0mg, Sodium 70mg, Total Carbohydrate 14g, Sugars 6g, Dietary Fiber 1g, Protein 3g


Source: Cranberry Marketing Committee

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