This post is sponsored by BJ’s Wholesale, all opinions are my own.
Did you know that National Cranberry Day was this past weekend? It was perfect timing to celebrate all things cranberry and get me in the spirit for the holidays. To help me celebrate, BJ’s Wholesale sent me a gift card to buy some cranberries and whip up this cranberry salsa recipe. They also sent me three cranberry focused recipes developed by a professional chef. I chose to make the salmon recipe. Make sure to check out the recipes at the end of this post!
Another exciting thing happened this weekend. I finally upgraded to a new computer! I’ve been using a cheap PC for the past 3 years, and it was finally time to get back into the Mac world. Remember when my MacBook Pro was stolen? It’s taken me three years to finally save up enough money for another one. I didn’t even save up the entire amount, Tom was kind enough to pay the difference as an early Christmas present. Merry Christmas to me! I was able to edit these pictures in my new, updated version of Photoshop. Yay! Check out how the picture of the salmon turned out. I’m still getting used to a different Photoshop layout, but I think it turned out pretty well!
Back to cranberries. Did you know that Americans consume about 400 million pounds of cranberries a year, which goes into the more than 5 million gallons of jellied cranberry sauce consumed every holiday season? In fact, more than 94 percent of Thanksgiving dinners include cranberry sauce. However, when it comes to cranberries, Americans aren’t just “hitting the sauce” with these very merry berries, filled with vitamins C & E and flavorful fiber.
An entire bag of cranberries doesn’t even have to be used all at once. Ripe cranberries last for up to 20 days in the refrigerator, or for up to a year in the freezer. Perfectly ripened cranberries are slightly opaque with a scarlet or fire-engine red color and the growing season stretches from April to November.Ripe cranberries can last up to a year in the freezer! Make these recipes with the leftovers. Click To Tweet
We eat craisins year round, but I’ve never actually purchased fresh cranberries until now. I can’t believe I’ve been missing out all these years. I highly suggest buying some fresh cranberries for the holidays. BJ’s put together some fun facts about cranberries in this cool infographic.
I’m definitely going to use some of my cranberries as decor this year. They are beautiful. I seriously never realized how pretty fresh cranberries are.
They even looked nice around the chips and salsa for a fancy presentation. Speaking of salsa, you’ve got to try this recipe. It uses three kinds of cranberries and has an awesome kick from the jalapeno.
- 1 C. fresh cranberries
- 1 jalapeno diced and seeded
- 1/4 C. cranberry sauce (fresh or canned)
- 1/4 C. dried cranberries
- 1 tbsp granulated sugar
- 1/4 C. chopped green onions
- 1/2 C. cilantro
- Throw everything in the food processor until it is to the consistency you prefer. Eat right away, or chill for a couple of hours if you find the taste is too bitter. The sugar will take away some of the bitterness once chilled.
You’ll also want to try this awesome recipe for pecan and cranberry crusted salmon with cran-apple drizzle. Even though Tom and I devoured ours, we kept saying the flavor was a little much for the salmon. We both love the taste of salmon so we don’t need much more than butter and salt on ours to enjoy it. I think this recipe would be even better on pork medallions or a bland white fish.[amd-zlrecipe-recipe:2]
What is your favorite cranberry recipe? Do you make your own sauce or buy canned?