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T&T Cranberry bread/cake recipe please!

m
milgwimper May 15, 2007 08:44 PM

Hi,
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!

  1. a
    another_adam May 15, 2007 10:07 PM

    The "cranberry nut bread" recipe at epicurious (Gourmet, Oct 1991) is great--nice and citrusy (which I consider desirable in a cranberry bread!)

    1 Reply
    1. re: another_adam
      m
      milgwimper May 15, 2007 10:44 PM

      Adam I will have to check it out! Thank you! Please keep the recipes coming I have a lot of cranberries!

    2. f
      Foodie in Friedberg May 16, 2007 12:08 AM

      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
      Serves 15

      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.

      1. v
        Val May 16, 2007 06:34 AM

        This recipe calls for fresh cranberry sauce--I'm not sure if you want to do that but this is really a lovely coffeecake, have made it twice for work now, Cranberry Swirl Coffeecake:

        http://www.finerkitchens.com/swap/for...

        1. g
          GSDlove May 16, 2007 09:54 AM

          The Cranberry-Orange bread recipe on the Betty Crocker website is really good. Also, if you like cheesecake, Epicurious has a recipe for Cranberry Swirl Cheesecake with a Cranberry Raspberry compote that is excellent.

          1. m
            milgwimper May 16, 2007 08:39 PM

            Thank you everyone for all the recipes! :) YAY maybe I will get through all the cranberries now! :D

            1 Reply
            1. re: milgwimper
              d
              dixieday2 May 18, 2007 09:34 PM

              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.

            2. a
              Amanita May 19, 2007 03:45 AM

              At Thanksgiving, when I have leftover cranberry relish (from the raw cranberry/whole orange/sugar recipe in The Joy of Cooking), I always just throw it into a cornbread. Yummy!

              1. m
                milgwimper May 20, 2007 12:29 AM

                Thanks Dixie! I have copied and pasted the recipe. I will be baking sometime shortly, and I will try to report back. Amanita I will have to try the cranberry cornbread. Hmmm looks like I will be experimenting soon! :) Thanks everyone for all the recipes!

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