T&T Cranberry bread/cake recipe please!
I have frozen cranberries up to my ears, and I need to bake them off, but I would love to have some T&T recipes. I have tried several from the web, and they were dreadful, so Chowhounfers I need your help. I will be sharing these lovelies with friends and family, and we thank you all in advance!
Like you I have bags cranberries in the freezer, and I am trying to use up before moving next month.
This weekend I made banana bread and added cranberries... just had a slice for breakfast and it is still quite yummy three days later!
I think today I'll be making a Nantucket Cranberry Pie; it is easy and delicious.
Nantucket Cranberry Pie
Preheat oven to 350.
2 cups chopped cranberries
1/2 cup chopped walnuts (I use almonds)
1/2 cup sugar
Combine in a 10" springform pan or pie plate.
2 large eggs
3/4 cup (1.5 sticks) melted & cooled butter
1 cup sugar
1 cup flour
1/4 tsp. salt
1/8 - 1/4 tsp. almond extract (depending on how much almond flavor you like - I find 1/4 tsp. to be perfect)
Mix above ingredients together until smooth; pour over cranberry/nut mixture in the pan.
Bake in the middle of the oven (with a baking sheet on the lower rack - it can make a mess) for 40 minutes or until tester in middle comes out clean.
Two other recipes that I have tried and like are cranberry orange sauce and roast pork loin with cranberry cornbread stuffing (listed below), but I have two cranberry cookbooks full of other yummy sounding recipes still to try!
Cranberry Orange Sauce
Makes about 2.5 cups
12 oz bag of cranberries
1 cup sugar
juice of 1 orange (about 1/2 cup)
grated rind of one orange
1 stick cinnamon
1/4 cup water
In a medium saucepan, combine all ingredients. Boil gently, and cook for 10 minutes or until all the cranberries have poppes open. Cool. Remove cinnamon stick. Serve at room temperature.
Nantucket Roast Loin of Pork with Cranberry Cornbread Stuffing
5 one-pound pork tenderloins
4 cups cornbread
1 cup finely chopped yellow onion
1 cup finely chopped celery
3 eggs, well beaten
1/4 cup butter
1 pound cranberries
2 tablespoons dried sage
1 tsp. salt
1/2 tsp. ground black pepper
Preheat oven to 375.
Cut a slit along the center of each of the tenderloins to create a pocket. In a large mixing bowl, break the cornbread into small pieces. Saute the ionion and celery in the butter until soft. Add the cranberries and heat until the cranberries just begin to pop. Stir the cranberry mixture into the cornbread and mix lightly. Cool one half hour. Ad the eggs, the sage, salt and pepper; combine well. Fill each pocket in the pork with the stuffing. Place the tenderloins in a roasting pan. Pour half the cranberry orange maple glaze (see recipe below) over them. Cover with foil and bake for one hour. Remove the foil, pour the remaining glaze on the tenderloins and continue to bake uncovered for another half hour, or until the meat is done. Cut into slices and serve immediately.
Cranberry Orange Maple Glaze
Makes 1 1/4 cups (can be used for glazing and basting a turket, ham, pork loin)
1/2 cup jellied cranberry sauce, mashed
1/4 cup cranberry juice
1/4 cup orange juice
1/4 cup pure maple syrup
1/4 tsp. ground ginger
1/2 tsp. dry mustard
Combine all ingredients in a small saucepan and cook over medium heat. Bring to a simmer. Stir until a thick glaze forms; about 3-5 minutes.
Store in the refrigerator. It will keep up to two weeks.
Here's my foolproof, fabulous favorite cranberry tea bread, adapted from the Silver Palate Cookbook. It keeps really well, and is super-delicious toasted and buttered.
Cranberry Orange Bread
2 cups flour (can use whole-wheat pastry flour, if you're so inclined)
1/2 cup sugar
1 TB baking powder
1/2 tsp salt
Sift together in a big bowl. Make a well in the center and pour in:
2 eggs, beaten
2/3 cup orange or tangerine juice
grated rind of 1 orange or tangerine
4 TB butter, melted
Stir gently until just mixed. Then stir in:
1/2 cup chopped walnuts, toasted if you have the time
1 1/4 cups fresh or frozen cranberries
Spread into a greased loaf pan. Bake at 350F for 40-45 minutes, until golden brown. Let cool. Serve sliced and toasted with butter.