We are back from our Thanksgiving venture, and to be honest, I am beat. It has taken me most all of this week to get unpacked and more importantly to get Mr. Carson back on schedule. It has been one of those CRAZY weeks y'all. I'll leave you with two of our favorite cranberry recipes. I meant to post these pre-Thanksgiving, but it just didn't happen...I'll be back soon! First is laundry and consoling a crying baby.
1 1/2 cups sugar
3/4 cup orange juice
1/2 tsp. cinnamon
1/8 tsp. pumpkin pie spice
1 bag fresh cranberries
1 apple, diced very small
Combine all ingredients in a medium saucepan.
Bring to a boil over medium-high heat. Reduce heat to medium-low, and cook until all of the cranberries pop. It will look like this...
Refrigerate before serving. Sauce will thicken once it cools.
Here's another one of our favorites. It's great for breakfast or dessert, and with the bright red cranberries, it would also be great for Valentine's Day.
Cranberry Bread
1/4 cup softened butter
1 cup sugar
1 egg, beaten
1/2 cup plus 2 Tbsp. milk
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
2 cups fresh cranberries
1/2 cup pecans (optional)
In a large bowl, cream together the butter and sugar. Add the egg and stir in the milk. In a separate bowl, add flour, baking powder, salt, and cinnamon. Stir well. Slowly add the dry ingredients to the butter/sugar mixture. Mix well. Mixture will be very stiff. Fold in cranberries and pecans. Pour into a greased 8X8 pan. I've also used a 9 inch spring form pan. Sprinkle evenly with topping below. Bake at 350 for 30 to 40 minutes.
Topping
1/2 cup sugar
1 tsp. cinnamon
1/4 cup softened butter
If you would like, you could use blackberries, blueberries, raspberries, or apples instead of cranberries.
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