If you’re in need of another side dish for your menu, these colorful Cranberry Sweet Potatoes would look great on your holiday table—and they taste great, too! They’re sweetened with a little maple syrup and brown sugar, and have a touch of tartness from the fresh cranberries. It’s a great combination of flavors!Continue reading
I love baking with fresh cranberries and I just had to make something with them! Muffins seemed like a good idea, and in addition to using fresh cranberries, I added some orange extract to give these muffins a subtle orange flavor. You could also add orange zest if you wanted to.Continue reading
It doesn’t seem possible that Thanksgiving was yesterday! The big meal we all look forward to has come and gone. The turkey, stuffing, mashed potatoes, gravy, and countless side dishes and desserts shared with family and friends…it’s all a pleasant memory now, unless you’re still enjoying the leftovers.
Most likely, you probably had cranberry sauce as one of the side items on your table or buffet. I was never much of a fan of cranberry sauce as a kid, but I like it now, especially if it’s homemade. As I was reading a review copy of the book In Winter’s Kitchen, by Beth Dooley, I found a recipe for cranberry sauce which I decided I had to try, since I’ve never made homemade cranberry sauce.
In Winter’s Kitchen is not actually a cookbook, although there is a small recipe section at the back of the book. It’s part memoir–the author shares stories of her family’s past Thanksgiving meals and winter meal traditions–and part informational guide to the local food movement Dooley discovered when she relocated years ago from New Jersey to Minnesota. She provides lots of information and insight on the benefits of eating locally–grown, fresh, organic, in-season foods. The book is well-written and very informational if you are wanting to learn more about farm-to-table foods.
I really liked the flavors in this cranberry sauce recipe–it’s sweet, but not too sweet and has a slight cranberry tartness. It’s much, much better than the sauce you buy in a can and it’s so easy to make–so hopefully you’ll get a chance to try it out sometime during the holiday season.
CRANBERRY SAUCE from In Winter’s Kitchen
Makes about 2 cups
- 3 cups fresh cranberries, rinsed and sorted
- 1/2 cup apple cider or orange juice (I used apple cider)
- 1/2 cup sugar, honey, or maple syrup (I used 1/4 cup honey and 1/4 maple syrup)
In a medium saucepan, bring the cranberries and cider or orange juice to a boil. Reduce the heat and simmer until the berries have popped open, about three to five minutes. Stir in sugar, honey, or maple syrup.
NOTE: The original recipe doesn’t say to do this, but after stirring in the honey and maple syrup, I continued to simmer the mixture an additional 5 minutes, then let it cool. The mixture will thicken as it cools, and then you can transfer the sauce into a small serving bowl.
Not only does this cranberry sauce taste great, it adds a nice touch of tradition to winter meals. Hope you enjoyed your Thanksgiving and are having a nice holiday weekend!
Linked to Inspire Me Monday.
I hadn’t made anything with fresh cranberries yet this year, so I decided it was time to do something about that! Plus, I still needed to make more mini-loaves for holiday giving. My Chocolate Chip Pumpkin Bread turned out well, so I decided to try making some pumpkin bread with fresh cranberries added in–it sounded like a great combination for the holidays! These loaves baked up so nicely, with rounded tops and a dense, moist texture. The fresh cranberries add to the moistness and flavor.
This recipe will make one 9 x 5″ loaf or three 5 x 3″ mini loaves…or double the recipe and make a large loaf for you and your family and 3 mini loaves for giving away! If you do double the recipe, make sure you use an extra-large bowl for easier mixing.
CRANBERRY PUMPKIN BREAD AND MINI LOAVES by NancyC
Makes one (9 x 5″) loaf or three (5 x 3″) mini loaves
- 1 3/4 cups all-purpose unbleached flour
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup light olive oil (or non-GMO canola oil)
- 2 large eggs
- 1 1/4 cups coarsely chopped fresh cranberries
Preheat oven to 350˚F. Grease and flour one 9 x 5″ loaf pan or three 5 x 3″ mini loaf pans; set aside.
In large bowl, blend the flour, granulated sugar, and brown sugar together; then add the spices, baking soda, baking powder, and salt, blending everything well.
In medium bowl, blend the pumpkin puree, light olive oil, and eggs, mixing well. Add this mixture to dry ingredients in large bowl, blending well (batter will be thick). Fold in the chopped cranberries, stirring until evenly distributed in batter.
Spoon batter into prepared 9 x 5″ loaf pan or 3 mini loaf pans.
For 9 x 5″ loaf: Bake at 350˚F for 55 minutes or until toothpick inserted in center comes out clean.
For 3 mini loaves: Bake at 350˚F for 35 minutes, or until toothpick inserted in centers comes out clean.
Remove from oven and cool in pan or pans for 10 minutes, then remove and cool completely on wire rack.
If you’re giving these loaves as gifts, wrap them individually in plastic wrap and add a ribbon around them tied in a knot or bow to make them look extra special! For inspiration, see these wrapped mini loaves here.
I still have more holiday baking I need to do–wish I had more time! Are you getting all the baking done you want to this season?