As a follow up to my Thanksgiving post I wanted to talk about cranberries! I use them in quite a few things. Candies, breads, jams and of course, homemade cranberry sauce. I was even a runner up in a Taste of Home recipe contest using them!
They are tart little berries that bring a pucker to your lips and are great in so many different applications.
Far gone are the days of the congealed red tube from the can where you can count the rings. Fresh is best, and cranberries can be found in any good grocery store.
It seems wrong to not make it.
- 1 bag of cranberries - fresh or frozen
- 1 cup of orange juice
- 1 cup of sugar
- ¼ cup of honey
- Place all the ingredients in a small pan.
- Cook on low - medium heat, stirring occasionally.
- As they heat up, the cranberries will pop open.
- You know the sauce is done when 90 % the berries have split open
Place all the ingredients in a small pan. Cook on low – medium heat, stirring occasionally.
As they heat up, the cranberries will pop open.
You know the sauce is done when 90 % the berries have split open.
Pour into a bowl to cool.
A great way to use up extra cranberry sauce!
Cranberry Nut Bread
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup sugar
1 1/2 cups of cranberry sauce
1 cup chopped walnuts
Preheat oven to 350ºF
Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Combine flour, baking powder, cinnamon and nutmeg in a small mixing bowl; set aside.
Using an electric mixer, beat butter or margarine with sugar in a medium mixing bowl until light and fluffy. Add egg; mix well. Break up cranberry sauce with a fork and add to the butter mixture. Add nuts. Add dry ingredients to the cranberry mixture, mixing just until the dry ingredients are moist.
Spread batter evenly into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. If bread begins to brown too quickly, loosely cover with foil and continue to bake until bread tests done.