Cranberries are associated with the holiday season. I grew up making cranberry chains for the Christmas tree, sometimes combining cranberries and popcorn. I’ve strung cranberries and hung them outdoors for the birds. Cranberries are also a healthy food for people.
We can enjoy cranberry sauce, dried cranberries, and cranberry juice all year, but when November arrives, fresh cranberries appear in stores.
If you like cranberries, you may enjoy this recipe for Orange Cranberry Bread. I have a recipe using dried cranberries, which is good. But the bread made using fresh cranberries is better. I believe this recipe was on a package of cranberries one year, but when I copied it, I didn’t note it’s source.
I used two greased 8 1/2″ by 4 1/2″ by 2 1/2″ glass loaf pans and set the oven for 350 degrees F.
2 3/4 cups flour (I combined whole wheat and unbleached flour)
2/3 cup sugar (stevia)
2/3 cup light brown sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1 cup milk
1/2 cup orange juice
2-3 teaspoons orange zest
2 cups chopped fresh cranberries
1 large apple, peeled and chopped
Stir the ingredients together and pour into pans. Bake for 45 minutes. Remove from oven and allow to cool. Remove from pans and enjoy. (I froze one loaf for later use.)
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