Wednesday, November 25, 2009
One thing that I know for sure is that Keith will not make a cranberry bog for me in our backyard. It is good to know some things for sure. Creates some stability.
However, I really like things with cranberries in them. Thankfully, cranberry bogs are plentiful in our state, and therefore so are cranberries at this time of year. Yesterday I made a Cranberry bread that turned out just right, so I thought I'd share the recipe with you here. The aroma as it bakes will have you dancing around your kitchen AND the best part is that it makes two loaves - one for you, and one for everyone else! ;)
4 oz. butter, softened
2 extra large eggs
1 T. orange zest
1 1/2 c. fresh orange juice
4 c. flour
2 c. white sugar, plus more to dust on top of each loaf before baking
3 tspn. baking powder
1 tspn. baking soda
2 tspn. salt
12 oz. of fresh cranberries (about 4-5 cups)
1 1/2 cups chopped walnuts
Preheat oven to 350. Grease 2 8" loaf pans and set aside. In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside. Beat together butter, eggs, and zest. Add the juice and and stir well (will look a little curdled - ignore that). Add flour mixture and beat til just incorporated. Fold in cranberries and walnuts and then divide batter between two pans. Dust the tops with sugar ( I actually made up some cinnamon sugar and put that on top) - about 2 tspns per loaf ( I like a thick, sweet crust on top). Bake for about 50 minutes depending on your oven and loaf pans. Let cool 10 minutes and remove to a rack to cool completely.