Cranberries

  • Posted by a hidden member.
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    Oct 24, 2013 1:03 AM GMT
    For those of us in North America cranberries are now in the grocery stores, in the produce section.

    My favorite cranberry recipe is on the back of the Ocean Spray bag:

    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
    2 tablespoons vegetable oil
    1 tablespoon orange zest
    1 egg well beaten
    1 1/2 cups cranberries coarsely chopped
    1/2 cup chopped nuts

    Preheat oven to 350°. Grease a 9 × 5 inch loaf pan.
    Mix together flour, sugar, baking powder, salt, and baking soda.
    Stir in orange juice, oil, orange zest, and egg.
    Mix until blended.
    Stir in cranberrirs 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 and cool completely.
  • LJay

    Posts: 11612

    Oct 24, 2013 2:38 AM GMT
    Lumpyoatmeal saidFor those of us in North America cranberries are now in the grocery stores, in the produce section.

    My favorite cranberry recipe is on the back of the Ocean Spray bag:

    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
    2 tablespoons vegetable oil
    1 tablespoon orange zest
    1 egg well beaten
    1 1/2 cups cranberries coarsely chopped
    1/2 cup chopped nuts

    Preheat oven to 350°. Grease a 9 × 5 inch loaf pan.
    Mix together flour, sugar, baking powder, salt, and baking soda.
    Stir in orange juice, oil, orange zest, and egg.
    Mix until 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 and cool completely.


    Is that fresh cranberries or the Craisin type? I take it as fresh since the recipe is on the back of the bag.
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    Oct 24, 2013 2:39 AM GMT
    I love Cranberries...

  • Posted by a hidden member.
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    Oct 24, 2013 5:28 AM GMT
    I'm not a fan of cranberries. I can only eat them if scone form. icon_biggrin.gif

  • Posted by a hidden member.
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    Oct 24, 2013 5:41 AM GMT
    LJay saidIs that fresh cranberries or the Craisin type? I take it as fresh since the recipe is on the back of the bag.

    Yes, fresh.

    I haven't made it in a long time. I always use whole wheat flour because I like how it makes sweet breads heavier. I'll also substitute melted butter for the vegetable oil.

    For the "coarsely chopped" part I do the tedious job of slicing each cranberry in half. I like them to be reasonably consistently sized in the bread.

    I think I also upped the chopped nuts to 1 cup.
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    Oct 24, 2013 6:03 AM GMT
    All my life, is changing e-very day, every possible way?
  • LJay

    Posts: 11612

    Oct 24, 2013 7:34 PM GMT
    Matiz saidAll my life, is changing e-very day, every possible way?


    Just eat your cranberries and enjoy the vitamin C.
  • str8hardbody9

    Posts: 1519

    Oct 24, 2013 8:22 PM GMT
    Lumpyoatmeal saidFor those of us in North America cranberries are now in the grocery stores, in the produce section.

    My favorite cranberry recipe is on the back of the Ocean Spray bag:

    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
    2 tablespoons vegetable oil
    1 tablespoon orange zest
    1 egg well beaten
    1 1/2 cups cranberries coarsely chopped
    1/2 cup chopped nuts

    Preheat oven to 350°. Grease a 9 × 5 inch loaf pan.
    Mix together flour, sugar, baking powder, salt, and baking soda.
    Stir in orange juice, oil, orange zest, and egg.
    Mix until blended.
    Stir in cranberrirs 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 and cool completely.


    I love cranberries. I did your recipe and it was so good. yummy thank you. This will be perfect for Thanksgiving dinner
    icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif
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    Oct 25, 2013 12:01 AM GMT
    str8hardbody9 saidI love cranberries. I did your recipe and it was so good. yummy thank you. This will be perfect for Thanksgiving dinner
    icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif

    Good job. Glad it came out well. I have a Sunday meeting I need to make it for.

    Another thing I've been doing is lining the loaf pan with parchment paper, which is now readily available in the grocery store. Butter the pan, use 2 pieces one in each direction, then butter again. I've had instances where the bread stuck even though the loaf pans are non stick. Very irritating.
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    Oct 25, 2013 12:14 AM GMT
    Your recipe looks great. I love good cranberry sauce. A sandwich I love is a turkey - cranberry sandwich. What a good substitute for mayo - which I try to avoid.
    ind_1070_TurkeyCranberrySandwich_edited1
  • str8hardbody9

    Posts: 1519

    Oct 25, 2013 1:07 AM GMT
    Jockbod48 saidYour recipe looks great. I love good cranberry sauce. A sandwich I love is a turkey - cranberry sandwich. What a good substitute for mayo - which I try to avoid.
    ind_1070_TurkeyCranberrySandwich_edited1


    WOW great idea instead of mayo, I will substitute it with cranberry sauce. Yeah I need to look great for Carnival in Rio de Janeiro this Feb. Thanks for the tip. I'll do it tomorrow.
  • LJay

    Posts: 11612

    Oct 25, 2013 1:31 AM GMT
    Lumpyoatmeal said
    ...
    Another thing I've been doing is lining the loaf pan with parchment paper, which is now readily available in the grocery store. Butter the pan, use 2 pieces one in each direction, then butter again. I've had instances where the bread stuck even though the loaf pans are non stick. Very irritating.


    Non-stick pans suck. What you are doing is much better. You can used waxwed paper if you do not have parchment. Grease the pan, put the paper in and then grease the paper lightly.
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    Oct 25, 2013 7:58 AM GMT
    Eggnog is also showing up in the grocery stores. I can't resist it. A Quart lasts at most 2 days, more likely only 1.
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    Oct 25, 2013 10:25 AM GMT
    Cranberry relish is another I make every year, I use apples and oranges along with them and run it all through a meat grinder. Then i ad some sugar to knock down the tartness some.


    Another favorate of mine is Eggnog.. Also in the stores..
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    Oct 25, 2013 7:30 PM GMT
    davidingeorgia saidCranberry relish is another I make every year, I use apples and oranges along with them and run it all through a meat grinder. Then i ad some sugar to knock down the tartness some.


    Another favorate of mine is Eggnog.. Also in the stores..

    Since you're using a meat grinder you could use some pitted dates instead of sugar. Might be more healthy than white sugar.

    I've been using my meat grinder to make these date roll things. I feed several different dried fruits into it; prunes, apricots, figs, pineapple, papaya, and these things the health food store calls golden berries. No dates though, for no particular reason. Then I make sure it's well blended in the mixer with the paddle for several minutes. The last batch I added the zest of two lemons, but one would have been better. Afterwards I wet my hands and roll them into little logs, weighing each gob beforehand to make sure they're the same size, and roll them in unsweetened coconut flakes. The goo doesn't stick very much when your hands are wet and it helps the coconut stick.
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    Oct 27, 2013 6:51 AM GMT
    Updated the recipe with weights and some buying guidelines for the oranges. I increased the nuts from 1/2 cup to 3/4 cup and there was still plenty of room in the pan after it baked. The cranberries were also increased slightly to 1 3/4 cups.

    One other hint is that it tastes better the next day. So after it's fully cooled, wrap in aluminum foil, put it in a plastic bag, and let it rest overnight.

    Cranberry nut bread

    280 grams / 2 cups flour
    200 grams / 1 cup sugar
    1 ½ teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda
    180 ml / ¾ cup orange juice (3 large oranges)
    2 tablespoons vegetable oil
    1 tablespoon orange zest (1 large orange)
    1 egg well beaten
    1 ½ cups cranberries coarsely chopped
    ½ cup chopped nuts (¾ cup = 90 grams)

    Preheat oven to 350°.
    Grease a 9 × 5 inch loaf pan.
    Mix together flour, sugar, baking powder, salt, and baking soda.
    Stir in orange juice, oil, orange zest, and egg.
    Mix until 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 and cool completely.
  • Posted by a hidden member.
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    Oct 27, 2013 6:39 PM GMT
    Cranberry juice is one of my weaknesses.....I LOOOOOOOOOOOOOOVE Cranberry juice...icon_redface.gif