O2 Fitness Food of the Week: Cranberries

Cranberries are an excellent source of vitamin C (immune support) and a very good source of dietary fiber.  This small, but nutrient-rich fruit also provides a good amount of vitamins E and K.  In addition, cranberries consist of an array of phytonutrients that offer antioxidant and anti-inflammatory health benefits.


Turkey Tenderloin with Cranberry-Shallot Sauce

Makes 6 servings.


  • 2 turkey tenderloins (about 1-½ pounds total)
  • ¾ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 4 teaspoons canola oil, divided
  • 4 shallots, peeled and quartered
  • 2 teaspoons chopped fresh thyme (or ½ teaspoon dried)
  • ¾ cup reduced-sodium chicken broth
  • 1-½ cups fresh or frozen (not thawed) cranberries
  • ¼ cup dried cranberries
  • 2 tablespoons light brown sugar, or to taste1 tablespoon fruit-flavored vinegar, such as raspberry or pomegranate


  • Preheat oven to 450°F.
  • Sprinkle turkey tenderloins with ¼ teaspoon salt and pepper.
  • Heat 2 teaspoons oil in a large skillet over medium heat.
  • Add the turkey and cook, turning to brown all sides, about 5 minutes total.
  • Transfer to a baking sheet. Roast until an instant-read thermometer registers 165°, 15 to 25 minutes (depending on the sizes).
  • Meanwhile, add the remaining 2 teaspoons oil to the pan.
  • Add shallots and cook, stirring occasionally, until browned, 3 minutes. Add thyme and cook until fragrant, about 10 seconds.
  • Add broth and cook, scraping up any browned bits, for 1 minute.
  • Stir in fresh and dried cranberries and cook until most of the fresh cranberries have broken down, 6 to 7 minutes.
  • Stir brown sugar, vinegar and the remaining 1/2 teaspoon salt into the sauce; cook for 1 minute.
  • Cover and remove from the heat.
  • Let the turkey rest on a clean cutting board for 5 minutes.
  • Thinly slice; serve with the sauce.

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