I’ve recently been on a cranberry kick. Thanksgiving brought my mom’s savory traditional meal with all of the fixings and of course the main event, turkey; and all the leftover turkey sandwiches my little heart desired. The signature and classic combination for me is always turkey, stuffing, mashed potatoes, and cranberry sauce. I love everything else like the green beans, carrots, butternut squash, etc., but that classic combination is what I look forward to the most. There are always two types of cranberry sauce; the jellied and the whole berries.
The jellied is great as a glue to keep the left-over turkey sandwich that was piled high together. Mom usually doctors up the whole cranberries as a sauce on the stove with some orange juice and (this year I think it was) vodka. Oh yes, a feast, indeed. The weeks before and after Thanksgiving, I made delicious cranberry bread—I can’t seem to get enough of it. I don’t normally follow the standard instructions of letting a baked good cool off, especially this bread when I make sure to cut a slice from the steamy crispy loaf and diligently apply a healthy smear of butter on it. It’s delicious! Here’s the recipe I used so you too can spread the joy of cranberry bread with butter. Hey, it’s healthy; there’s fruit in it!
4. Combine . . .
It should look like this when these ingredients are combined . . .
5. Measure ¾ cups of orange juice. I used ‘No Pulp’, but now I’m curious to see how ‘Lots of Pulp’ would come out.
9. Take one egg, and beat it with a fork.
12. Into the oven it goes (heated at 350F) for about 55 minutes. I always have to keep mine in longer because I add a ½ cup of chopped walnuts and just recently I started adding ¼ cup of semi-sweet chocolate chips. I will admit, it’s very sweet, but I’m not going to complain.
Voilà! Make sure it’s fully cooked with sticking knife in the center and having it come out clean (no gooeyness because that means it’s still raw)
Don’t forget the butter! ENJOY! ☺
Cranberry Nut Bread by Ocean Spray
Preheat oven to 350F. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and backing soda in a medium mixing bowl. Stir in orange juice, oil, orange peel and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on rack for 15 minutes. Remove from pan; cool completely. Makes 1 loaf.
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