Two cranberry recipes, 1 dried berries and 1 fresh/frozen
Posted here mostly because I'd have sworn I already had... Oh, well! Enjoy!
Cranberry Almond Biscotti
2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon orange peel
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs
2 egg whites
1 tablespoon almond or vanilla extract
3/4 cup craisins
3/4 cup sliced almonds
Preheat oven to 325°.
Combine dry ingredients in a medium mixing bowl. Whisk together
eggs, egg whites, and almond or vanilla extract in a separate
mixing bowl. Add to dry ingredients, mixing just until moist, using
an electric mixer on medium speed. Add sweetened dried
cranberries and almonds; mix thoroughly.
On a floured surface, divide the batter in half and pat each half
into a log approximately 14-inches long and 1 1/2-inches wide.
Place on a cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300°. Cut biscotti into 1/2-inch
slices. Stand upright on cookie sheet and bake for an additional
20 minutes. Let cool and store in a loosely covered container.
Makes about 2 1/2 dozen.
Cranberry Orange Bread
1 1/2 cups coarsely chopped raw cranberries
1 1/2 Tbsp grated orange rind
3 Tbsp sugar
_________
3 cups sifted all-purpose flour
3 tsp double-acting baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground mace
1 tsp allspice
1/3 tsp cardamom (optional)
1 tsp ginger
1 1/4 cups sugar
_________
2 large eggs, beaten
3/4 cup orange juice
3/4 cup water
1/2 cup shortening or butter, melted
1 cup chopped pecans or walnuts
Preheat oven to 350.
Combine the first three ingredients and set aside.
Sift together the next nine ingredients.
Mix eggs with orange juice and water. Add to flour mixture along with cranberry mixture, shortening, and pecans. Stir only until ingredients are blended.
Turn into a well-greased, lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, moderate (350) oven 1 ½ hours or until a cake tester inserted in the center comes out clean. Cool in pan 20 minutes. Turn out onto baking rack to finish cooling. Store airtight. This bread slices better if made the day before.
Rhi’s note: But it tastes and smells too good to let it wait that long!
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Cranberry Almond Biscotti
2 1/4 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon orange peel
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs
2 egg whites
1 tablespoon almond or vanilla extract
3/4 cup craisins
3/4 cup sliced almonds
Preheat oven to 325°.
Combine dry ingredients in a medium mixing bowl. Whisk together
eggs, egg whites, and almond or vanilla extract in a separate
mixing bowl. Add to dry ingredients, mixing just until moist, using
an electric mixer on medium speed. Add sweetened dried
cranberries and almonds; mix thoroughly.
On a floured surface, divide the batter in half and pat each half
into a log approximately 14-inches long and 1 1/2-inches wide.
Place on a cookie sheet and bake for 30 minutes.
Reduce oven temperature to 300°. Cut biscotti into 1/2-inch
slices. Stand upright on cookie sheet and bake for an additional
20 minutes. Let cool and store in a loosely covered container.
Makes about 2 1/2 dozen.
Cranberry Orange Bread
1 1/2 cups coarsely chopped raw cranberries
1 1/2 Tbsp grated orange rind
3 Tbsp sugar
_________
3 cups sifted all-purpose flour
3 tsp double-acting baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground mace
1 tsp allspice
1/3 tsp cardamom (optional)
1 tsp ginger
1 1/4 cups sugar
_________
2 large eggs, beaten
3/4 cup orange juice
3/4 cup water
1/2 cup shortening or butter, melted
1 cup chopped pecans or walnuts
Preheat oven to 350.
Combine the first three ingredients and set aside.
Sift together the next nine ingredients.
Mix eggs with orange juice and water. Add to flour mixture along with cranberry mixture, shortening, and pecans. Stir only until ingredients are blended.
Turn into a well-greased, lightly floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, moderate (350) oven 1 ½ hours or until a cake tester inserted in the center comes out clean. Cool in pan 20 minutes. Turn out onto baking rack to finish cooling. Store airtight. This bread slices better if made the day before.
Rhi’s note: But it tastes and smells too good to let it wait that long!
Original post on Dreamwidth | Leave a comment on DW | Read
comments on DW