This is a good basic cranberry bread, filled with chopped fresh cranberries and pecans. It’s good when it’s still warm from the oven, either on its own or spread with butter, cream cheese or jam—or you can cool it completely and serve it the same ways. I like the taste of the mildly tart cranberries in this, and I love the way it rises into a nicely-shaped loaf!Continue reading
I was never much of a fan of cranberry sauce as a kid, but I like it now, especially if it’s homemade. When I reviewed the book In Winter’s Kitchen by Beth Dooley a few years ago, I found a recipe for cranberry sauce which I decided I had to try, since I’ve never made homemade cranberry sauce.Continue reading
If you’re like me, you have some extra cranberry sauce from Christmas that you’re wondering what to do with. Well, here’s an easy recipe for a cranberry cream cheese spread that goes great on bagels. It makes a nice breakfast during and after the holidays! And I’ll also tell you how to make a bagel sandwich with this spread—a sandwich that also uses leftover turkey…just the thing for a quick, easy lunch!Continue reading
I’ve been eating way too many sweets these past few weeks! So I just had to have something healthy for breakfast a few days ago. You know, to sort of balance things out. 😉 The weather had warmed up to an unseasonably balmy 50 degrees, so I thought a smoothie sounded good. I wanted to make one with cranberries, since this is cranberry season, so I came up with this healthy little recipe. It’s a thick, creamy smoothie that also has frozen raspberries, yogurt, honey and a banana in it to help make it nice and thick. It’s not super-sweet, just sweet enough. Drinking this honey-sweetened smoothie helped me from overdoing it on sweets later in the day. Now today was a different story. I probably should have made this smoothie for breakfast again!
This recipe makes 1 large serving (12 to 14 ounces) or 2 smaller servings.
- 1 ripe banana
- 1 cup fresh cranberries
- 1/2 cup frozen raspberries
- 1/2 cup nonfat milk or soymilk
- 1/2 cup plain, vanilla, or raspberry yogurt (I like to use plain Greek yogurt)
- 1 Tablespoon honey
Place all ingredients in a blender and blend until smooth. Makes 1 large or 2 small servings. If you want to make this smoothie extra healthy, sprinkle in some flax seed–about 1/2 Tablespoon–before blending mixture. You won’t even be able to taste it, and you’ll get some extra fiber!
If you love banana bread and cranberry bread, you’ll have to try this Cranberry Banana Bread recipe! It’s a really good, moist quick bread. A simple glaze is generously drizzled over the top, and pecans are sprinkled over the glaze (or you can use walnuts instead if you want). The glaze gives the bread a little extra sweetness, but it’s also good without the glaze if you’re counting calories or if you like things less sweet.Continue reading