Posts Tagged ‘cranberries’

h1

Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
Advertisements
h1

Maple-Roasted Butternut Squash with Cranberries

December 13, 2015

This sweet and spicy roasted butternut squash is the perfect fall side dish. It is quick to prepare and would be lovely next to roasted pork, chicken or turkey.

You will need:

  • 1 butternut squash, peeled and seeded and cut into 1-inch pieces
  • 2 T olive oil
  • 2 T good quality maple syrup
  • 2 T light brown sugar
  • 1/2 t ground cinnamon
  • 1/2 t cayenne pepper
  • 1/4 t ground nutmeg
  • 2 c cranberries
  • 1 c pecans, roughly chopped
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Place the butternut squash into a 9×13 baking dish.
  3. Add the olive oil, maple syrup, brown sugar, cinnamon, cayenne and nutmeg. Stir to coat the pieces.
  4. Bake for 30 minutes, stirring at fifteen minutes.
  5. Stir in the cranberries.
  6. Bake for 15 minutes.
  7. Stir in the pecans. Season with salt and pepper to taste.
  8. Bake for another 10 minutes.

20151115 Squash Cranberry Roast

h1

Cranberry-Blueberry Sauce

November 17, 2015

I’ve been playing with recipe ideas for Thanksgiving and am hosting a Friendsgiving to try some new ones out in advance of the big day. My mom loves cranberry sauce, and I wanted to try something beyond your traditional cranberry and orange sauce. Then I found this recipe for a quick cranberry sauce with blueberry and red wine that is a fun twist. Let me know what you think!

You will need:

  • 8 oz fresh cranberries
  • 6 oz fresh blueberries
  • 1 c juicy red wine
  • 1 c sugar
  • 1 T ground cinnamon
  • 1 t ground cloves

20151112 Cranberry Sauce 01

Then you will…

  1. In a large sauce pot, combine all the ingredients. You want the pot to be big enough for the sauce to foam up to about 3x its size while it cooks.
  2. Heat the mixture to a boil, stirring occasionally.
  3. Reduce to a simmer over low heat. Allow to reduce for 20 to 30 minutes; most of the cranberries should have burst.
  4. Transfer to heat-safe jars or containers and allow to cool to room temperature on the counter. The sauce will thicken most as it cools.
  5. Sauce will stay fresh for 2 weeks if kept airtight in the fridge.

20151112 Cranberry Sauce 02

%d bloggers like this: