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Vanilla Cranberry-Apple Puree
October 10, 2012 • Posted by Katie Marber

While you can find cranberries all year round, they are harvested in the early fall and are locally available fresh up until December. These sweet and tart gems in the berry family not only provide a great source of Vitamin C, but they contain polyphenols, known to strengthen the immune system, making cranberries a wonderful choice for babies and toddlers. This fruit helps ensure that your children consume healthy vitamins and minerals that please the taste buds, too. Try a simple yet ingenious twist on baby food with this delicious Vanilla Cranberry-Apple Puree!

Although some prefer the tartness of cranberries, the sweetness of the apple and vanilla cuts the acidity. With the addition of the pureed apple skins, the saucy puree has a complex texture that complements the lively flavor. You can make this delicious treat and store it in the fridge and serve it all week. In anticipation for Thanksgiving, freeze any cranberries leftover from the puree. This recipe is quick, easy and simply delectable!

Vanilla Cranberry-Apple Puree
1 16 oz. package cranberries
1 cup of water
½ cup diced apples
½ cup apple juice
1 teaspoon vanilla

Instructions:
Boil a pot of water, then add cranberries and apples. Once boiling again, lower heat, add vanilla and simmer on low for about 15 minutes. When skin peels away from the berry, stop cooking. Strain cranberries and apples through sieve, then place blend into food processor along with the apple juice. Puree until texture is smooth enough for your little one.

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