Toddler Meals: Cranberry

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By Stacy Whitman With Kim Galeaz, RD


Pork Tenderloin with Zesty Cranberry Sauce

Recipe (20 minutes) :

In a large saucepan, bring to a boil 1 cup no-sugar-added cranberry 100% juice and 1 cup firmly packed dark brown sugar.

Reduce heat to medium and stir in one 12-oz. bag fresh or frozen cranberries; one 8-oz. can crushed pineapple in natural juice; zest and juice from 1 large lime; and 1/8 teaspoon ground cumin.

Continue boiling gently, stirring occasionally, until mixture is slightly thick and cranberries pop, about 10 minutes. Meanwhile, warm 2 teaspoons canola oil in large skillet over medium heat. Add 1 1/4-pound pork tenderloin cut into 1/2-inch cubes, and brown on all sides.

Cover with 1/4 cup no-sugar-added cranberry 100% juice. While pork cooks for 4 to 6 additional minutes, remove thickened sauce from heat and stir in 4 tablespoons chopped cilantro. When pork cubes are done (slightly pink in center), serve drizzled with sauce.

Per toddler serving (4 to 6 pork cubes and 1/3 cup sauce) 180 calories, 11 g protein, 28 g carbohydrate, 2 g fat (0.5 g saturated), 100 IU vitamin A, 18 mg vitamin C, 23 mg calcium, 1 mg iron, 35 mg sodium, 1.5 g fiber




Whole-Grain Cranberry Orange Scones

Recipe (20 minutes):

Preheat oven to 450°F. In a small bowl, combine 1 cup coarsely chopped fresh or frozen (thawed) cranberries, 1/3 cup firmly packed brown sugar and 1/3 cup old-fashioned oats. In a large bowl, whisk together 2 cups whole-wheat white flour, another 1/3 cup firmly packed brown sugar, 1/2 teaspoon salt, 2 1/4 teaspoons baking powder, 1 tablespoon orange zest and 1 teaspoon cinnamon.

Cut 5 tablespoons cold unsalted butter into small pieces; using pastry cutter or fingers, work into flour mixture until crumbly.

In another small bowl, whisk together 1/2 cup whole milk and 1 large egg. Pour into flour mixture and stir gently until just moistened. Fold in cranberry-oat mixture until just combined. On lightly floured surface, divide dough evenly and pat into two 3/4-inch-thick rounds.

Cut each round into 10 wedges. Bake, evenly spaced, on two large baking sheets coated with nonstick cooking spray for 8 to 10 minutes, until lightly golden.

Per toddler serving (1 scone): 115 calories, 2 g protein, 19 g carbohydrate, 3.8 g fat (2 g saturated), 118 IU vitamin A, 3 mg vitamin C, 53 mg calcium, 1 mg iron, 94 mg sodium, 2 g fiber

About the author:
Stacy Whitman is a freelance writer and the mother of a 4-year-old boy and
19-month-old twins in Idaho. Kim Galeaz, RD, is a culinary nutrition consultant and registered dietitian in Indianapolis, Ind., and Jacksonville, Fla.

Two great recipes packed with vitamin-C rich cranberries.

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