We are not planning to serve the traditional cranberry sauce this Thanksgiving. I’m usually the only person who eats it, and I can do without. Instead, I plan to make this cranberry orange smoothie to have with brunch. It has all the same flavors, minus the cooking time and added sugar! It was a hit with my extremely critical taste testers — my 2 and 4 year old. My four year old said this is her new favorite!! I can see why — this smoothie is sweet, with a little hint of tart, and a bright beautiful color. Unfortunately, some of that beautiful color ended up all over my kitchen cabinets and floor after a cup went flying…followed by a few tears. No injuries, just sad she lost half of her smoothie. It’s hard to be upset about the mess, I make them too, but oh my goodness!!!! That one deserved some sort of reward.
The first time I made the smoothie without greens to showoff the beautiful color for the camera, but the next one for me to drink was with a cup of spinach added. The bright green from the spinach and the vibrant red from the cranberries have me thinking about Christmas, but I’m not ready to move on from the fall and Thanksgiving just yet. I’m going to enjoy this week with family, friends and plenty of food first.
Hope you enjoy a week full of laughter, love, family, hugs, good eats, and some relaxation!
|Cranberry Orange Ginger Smoothie|
- 1 cup fresh squeezed orange juice (about 4 large oranges)
- 1 cup fresh or frozen cranberries
- 1/2 frozen banana
- 1 date, pitted
- 1/4 tsp fresh ginger
- 2 ice cubes
- I cup greens (optional)
- Add all the ingredients to a blender.
- Start on low, slowly increasing to high.
- Blend until smooth, about 1 minute.