Posts Tagged ‘cranberry’

This recipe calls for fresh cranberries but it also works with those you put in the freezer after the holidays. Make it for Valentine’s Day and enjoy its distinctive orange and cranberry flavor♥  

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2 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 cup sugar

1 large egg

1 cup orange juice

1 cup fresh cranberries (or frozen cranberries)

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing. 

Cranberry Walnut Bread freezes well so if you are making it with fresh cranberries when they are in season, you can make two loaves and save one of them for another time.

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This bread is simple & very festive with a distinctive orange and cranberry flavor.

It freezes well. Maybe make two loaves to enjoy one now and to save one for a cold winter treat.

2 Tablespoons unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, plus more for pan ( You can also use 1 cup all-purpose and 1 cup whole wheat flour)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

dash salt

1 cup sugar

1 large egg

1 cup orange juice

1 cup fresh cranberries

1 cup walnuts, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a loaf pan. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside. With an electric mixer, cream butter and sugar on medium speed until combined. Add egg and beat well. Gradually add flour mixture, mixing until combined. (dough will appear very dry) Reduce speed to low; beat in orange juice. Fold in cranberries and walnuts. Spread batter in prepared pan, smoothing top. Bake about 50 minutes to 1 hour. (tent with foil usually after about 30 minutes to prevent top from browning too quickly) Cool in pan 10 minutes before transferring to a wire rack or leave in pan to cool. Cool completely before slicing.

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Cranberry Scones

Cranberry Scones are one of my favorites.

Try them for breakfast or with afternoon tea.

2 cups flour

5 Tablespoons sugar, plus 1 Tablespoon for topping

1 Tablespoon baking powder

1/2 teaspoon salt

6 Tablespoons chilled unsalted butter, cut into small pieces

2/3 cup half-and-half, plus 1 Tablespoon

1/2 cup halved cranberries

A fun freshness test: Ripe cranberries will have a bounce to them. Drop a cranberry onto a countertop. If there is no bounce, then the cranberry is past it’s prime.

In a bowl, whisk together flour, 5 Tablespoons sugar, baking powder, and salt. Cut in butter (I use two knives) until the mixture resembles course crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining half-and-half; sprinkle with remaining tablespoon sugar. Bake at 425 until golden brown, 12 to 15 minutes. Let cool on a wire rack.

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