The appeal of can shaped cranberry sauce is completely lost on me. I just can’t get into food that looks like a cylinder. I make my cranberry sauce from scratch and it’s actually quite easy to do. Truth be told, it’s not even my recipe that I use but rather the one on the back of the Ocean Spray cranberry bag. I promise you that once you try real cranberry sauce you’ll never go back to unnaturally, wiggly cylinder slop. So in an effort to bring every home the joy of cranberries this season, I thought I’d share two cranberry recipes that use real, round, spherical cranberries.
Real Cranberry Sauce
1 cup of water
1 cup of sugar
1 package (12 oz.) of real cranberries
Combine sugar and water and heat to a boil. Add the cranberries and bring to a boil again. Once boiling, reduce heat and simmer until the cranberries pop. (About 10 minutes.) Let it cool before serving. Tip: For a great twist, reduce the sugar and add orange juice instead!
Classic Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup chopped nuts
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening 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 a rack for 15 minutes. Remove from pan; cool completely.
Tip: A spread made of orange juice and cream cheese is delicious on this bread!
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