Tag Archives: cranberry

Cranberry Orange Bread

23 Nov

by Katy

Being pregnant is the best excuse in the world to eat what you want, and also the worst.  Of course you want to feed the little bugger only organic vegetables and fruits with a side of free range eggs and meat but sometimes the hormones will only allow you to eat what appeals to you right then.  I go back and forth between eating healthy smoothies and drinking vegetable juice to indulging in cookies and ice cream.  People ask about cravings a lot when you’re pregnant.  For the most part, aside from that time when I drove way out of the way to Sweet Potatoes to get their Thursday Fried Chicken lunch special (and it was so worth it), I have been craving fruit, all kinds of fruit, and more fruit.

In the spirit of the season, and my extreme love of fruit, I decided to experiment with cranberries and my favorite fruit of late, oranges.  I wanted a sweet bread but not too sweet, just enough to balance out the tartness of the cranberries.  I hope I succeeded, let us know what you think!

Ingredients

2 cups all purpose flour

1 cup light brown sugar

1.5 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 teaspoon vanilla extract

3/4 bag (12 ounce) of fresh cranberries (you could use less if you’re not big on cranberries but they cook up nicely)

zest of 1 small orange (or half a large one)

juice of 1 small orange (or 1/2 cup of orange juice)

1 cup milk (whole or 2%)

1 egg, lightly beaten

4 tablespoons butter, melted and cooled

Directions

1. Preheat oven to 350.  Mix your dry ingredients (flour, sugar, salt, baking powder, baking soda) together in one bowl.

2. Mix your wet ingredients together in mixer (by hand works too).  Add in the dry ingredients, mix lightly, until dry ingredients are incorporated.

3. Coarsely chop the cranberries.   Fold the cranberries into the batter.  Pour batter into a buttered and floured bread pan.

4. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

I highly suggest enjoying this bread with butter and large steaming mug of tea.  Now if you’ll excuse me, I think there’s some more fruit I need to eat.

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Lighten Up! Apple-Cranberry Crostata

15 Nov

by Green Gourmet L

The holidays are coming faster than most of us can even imagine. My Thanksgiving countdown says 10 days…can that be right? And everyone knows what comes along with the holidays- sweets, treats, and more eats! I love to indulge in desserts (chocolate, caramel, toffee, anything creamy). I have yet to meet a dessert that I didn’t like. But you can stay within your budget (and your skinny jeans) with this super easy recipe for Apple-Cranberry Crostata. A crostata is just a free form pie, filled with fruit/nuts, and the edges are folded over the filling to create a rustic look. Serve this with some vanilla gelato or frozen yogurt and you’ve got yourself the perfect lighter holiday indulgence!

Apple-Cranberry Crostata

Crust

  • 1 1/2 unbleached all purpose flour
  • 1/3 cup powdered sugar
  • 1/2 tp salt
  • 1 stick chilled unsalted butter, diced
  • 1/4 cup chilled sour cream

Filling

  • 3 TB unsalted butter
  • 8 small Granny Smith apples (about 3 lbs), peeled, cored, and each cut into 12 wedges
  • 1/3 cup sugar
  • 1 tp ground cardamom
  • 1 tp ground cinnamon
  • 1/2 cup dried cranberries

Directions

Crust: Combine flour, powdered sugar, and salt in food processor.

Add butter and using pulse button, process until mixture resembles a coarse meal.

Add sour cream and process until a moist clump forms.

Gather dough into a ball, flatten into a disc, and refrigerate for 30 minutes. *Note: Can be made 1 day ahead. Keep dough chilled. Then let stand at room temperature for 20 minutes to soften slightly before rolling out.

Filling: Melt butter in heavy, large skillet over medium high heat. Add apples and sprinkle with 1/3 cup sugar.

Cook until apples are tender and golden brown, about 12 minutes. Sprinkle with cardamom and cinnamon. Mix in cranberries and set aside to cool.

*Note: the filling can also be made 1 day in advance. Just refrigerate until ready to use.

Preheat oven to 400. Roll out dough between two layers of parchment paper sprinkled lightly with flour until dough is a 13 inch round.

 Slide dough (with bottom parchment) onto rimless cookie sheet. Spoon filling into center of dough, spreading toward edges but leaving 2 inch border. Using parchment as aid, fold border over filling. Brush crust border with egg wash and sprinkle with raw sugar.

Bake until crust begins to brown, about 15 minutes. Reduce heat to 375 and continue baking until crust is browned and filling is cooked through, about 20 more minutes. Cool until warm. Using parchment paper, slide tart onto pie plate or cutting board. Serve warm with your favorite vanilla ice cream, gelato, or frozen yogurt.

Enjoy your lightened up dessert and don’t forget you read about it on Green Gourmets!