(BPT) - The holiday season is here, and that means celebrations and gatherings are in the works. And where celebrations and gatherings are found, so are indulgent dishes to complement and enhance the festivities. For anyone trying to eat right and maintain a healthy balance, this time of year can be particularly challenging in terms of staying on track. But, thanks to nutritious and flavorful sweet dark cherries, it doesn't have to be.
Sweet dark cherries have a host of health benefits. Picked at their peak in the summer, sweet dark cherries can be found frozen, dried and canned in the off-season, with their nutritional advantages and full flavor preserved for year-round enjoyment. Good sources of potassium and fiber, dark sweet cherries have lesser-known properties that may provide a boost to aspects under extra pressure during the holidays: gut health and rest.
Rich foods become a staple during the winter holidays, and swapping out traditional sides with versions featuring dark sweet cherries might help to keep the gut in balance. A recent study suggests that supplementing a diet with dark sweet cherries may be beneficial to bacteria that support a healthy gut microbiome.
Additionally, dark sweet cherries are a natural source of tryptophan, melatonin and serotonin. Together, these compounds can help stabilize and regulate sleep patterns, giving the body needed rest before hitting the next holiday tradition on the list.
It's easy to work dark sweet cherries into a dinner menu or a prepared dish to share. Northwest Cherries offers recipes that are simple and flavorful while injecting a dose of good health to keep the good cheer going.
Cherry Cranberry Sauce
Ingredients
- 1 lb. sweet cherries (fresh, frozen or dried)
- 1 lb. cranberries (fresh or dried)
- 1/4 cup water
Instructions
In a medium-sized, heavy-bottomed pot, combine the water and cranberries. Bring to simmering, stirring occasionally at first and more frequently as the sauce begins to form. Add sweet cherries and continue stirring. If using dried fruit or if the sauce thickens more than desired, slowly add water or another flavoring-enhancing liquid, such as pomegranate juice, 2 tablespoons at a time. Stir and recheck before adding more liquid. Once the sauce has reduced to nearly the desired consistency, remove from the heat and incorporate any other flavorings if desired (such as four 2-inch peels of fresh ginger, 3 tbsp. citrus zest, coarsely ground black pepper, fresh herbs or other flavors from a menu). Allow to cool completely, uncovered. Refrigerate in an airtight container for up to two weeks.
Roasted Green Beans with Dried Cherries and Feta
4 servings
Ingredients
1/2 lb. green beans, washed and trimmed
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. salt
1/2 cup dried cherries, roughly chopped
1/4 cup walnuts, chopped
1/4 cup crumbled feta cheese
Instructions
Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. In a medium bowl, add the green beans, olive oil, balsamic vinegar, salt, dried cherries and walnuts. Mix to combine until the green beans are coated. Transfer the mixture to the prepared baking sheet. Roast 15-20 minutes. Cool 10 minutes and top with crumbled feta cheese before serving.
Roasted Brussels Sprouts With Dried Cherries
4 servings
Ingredients
1 lb. Brussels sprouts, washed and cut in half
4 tbsp. olive oil
3 tbsp. apple cider vinegar
1 tbsp. brown sugar
2 tsp. salt
1/2 cup dried cherries, roughly chopped
1/4 cup sliced almonds
Instructions
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. In a small bowl, whisk the olive oil, apple cider vinegar, brown sugar and salt. In a medium bowl, add the Brussels sprouts, dried cherries and sliced almonds. Stir in half the olive oil mixture, reserving the rest. Transfer the Brussels sprouts to the prepared baking sheet. Roast 20-25 minutes. Cool 10 minutes. Drizzle with remaining olive oil mixture before serving.
More recipes, from salads and entrees to desserts and drinks, can be found at nwcherries.com/recipe.
