9 November 2022
We often only consider cranberries as a side dish at Thanksgiving. However, it is perfectly fine to add them to some of your baked goods all through the year. The tartness offsets the sweet or rich desserts. A good tip is to toss the cranberries in flour before adding them to the mix. That will help prevent them from sinking to the bottom of the finished product. You can substitute sweetened, dried berries but reduce the amount by a quarter. So, if the recipe calls for a cup of fresh (or thawed frozen) cranberries, use ¾ cup of dried.
Cranberry Corn Bread
- ½ cup chopped cranberries
- 1 tablespoon white sugar
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal
- ½ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅓ cups milk
- 2 eggs, beaten
- 3 tablespoons butter, melted
- Preheat oven to 425 degrees F. Grease an 8-inch square baking dish.
- Stir cranberries with 1 tablespoon of sugar in a bowl. Whisk flour, cornmeal, 1/2 cup sugar, baking powder, baking soda, and salt in a separate bowl. Whisk milk, eggs, and melted butter together in a third bowl. Pour milk mixture into dry ingredients and stir just until moistened. Stir cranberries into batter; pour into prepared baking dish.
- Bake in the preheated oven until corn bread is golden brown, 18 to 20 minutes. Let cool completely in pan before cutting into squares for serving.
Cranberry Orange Coffee Cake
- 1 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons butter, cut into pieces
- 1/4 cup orange zest
- 1 1/2 cups granulated sugar
- 3/4 cup cold butter, cut into tablespoon-sized pieces
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 1 1/2 cups sour cream or Greek yogurt
- 2 cups whole cranberries
- Preheat oven to 350 degrees. Butter a 9″x13″ pan and line with parchment paper. Butter parchment paper as well and set aside.
- Stir together 1 1/3 cup brown sugar, 1/3 cup flour, 1 1/2 teaspoons cinnamon and 1/4 teaspoon ginger until well combined.
- Mix in 4 tablespoons of butter until well combined and crumbly. Set mixture aside.
- Combine granulated sugar and orange zest until sugar is infused. Add 3/4 cup butter. Cream the mixture until light and fluffy.
- Add eggs one at a time beating well between each addition.
- Stir in vanilla, baking soda, baking powder, cinnamon, ginger and salt until well combined.
- Stir in 1 cup flour and 1/2 cup sour cream until combined. Repeat with remaining flour and sour cream.
- Fold in cranberries.
- Spread cake batter evenly in prepared pan. Press brown sugar crumb between your fingers and evenly distribute over the top of cake batter.
- Bake for 50-60 minutes until a toothpick inserted into the center of cake comes out clean.
- Allow to cool before slicing.
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons salt
- 1 stick butter
- 1 (8 oz) package cream cheese
- 2 eggs
- 1 cup (8 oz) sour cream
- ½ cup milk (more or less to create the consistency of cottage cheese)
- ½ cup dried cranberries
- Combine flour, cream of tartar, baking powder, baking soda and salt. Cut butter into the dry mixture so it looks like pie crust.
- Add in this order: cream cheese, eggs, sour cream and mix well
- Add milk to combine
- Add cranberries
- Bake on a cookie sheet at 425 for 12 to 14 minutes or until golden brown on top.