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Okay, it's cranberry time. What's your favorite cranberry dessert or brunch recipe?
- Thread starter meryl
- Start date
Here's mine: Cranberry Swirl Coffeecake...
This is moist and delicious with just the right balance of tartness and sweetness. Great for using up leftover cranberry sauce.
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
This is moist and delicious with just the right balance of tartness and sweetness. Great for using up leftover cranberry sauce.
CRANBERRY SWIRL COFFEECAKE
INGREDIENTS:
1/2 cup unsalted butter, room temperature
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream (I use nonfat plain yogurt)
1 teaspoon almond extract
1 cup of fresh cranberry sauce (recommended) - to make the sauce, follow the directions on any package of fresh cranberries), OR one 8-ounce can of whole cranberry sauce (I use fresh)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). (*Decrease the temperature by 25 degrees if using dark pan.). Grease and flour one 9 or 10 inch tube pan.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended.
3. Combine the flour, baking powder, baking soda and salt. With mixer running, (lower the mixer speed), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
4. Bake about 55 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Makes 1 - 9 or 10 inch tube pan (12 servings).
Adapted from Allrecipes
REC: Cranberry Upside-Down Cake...
Cranberry Upside-Down Cake
Recipe By :M. Heater's American Desserts
Serving Size : 8
12 ounces fresh cranberries -- ( 4 cups)
5 ounces unsalted butter -- at room temperature
1 cup sugar -- plus
2 tablespoons sugar
1 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 each large egg
1 teaspoon vanila extract
2/3 cup milk
finely grated rind of 1 deep colored
orange
1/3 cup red currant jelly -- to be used after the cake is baked
1. Adjust a rack 1/4 up from bottom of oven & preheat the oven to 350. You will need a 9 by 1-1/2 in. round layer cake pan (no smaller).
2. Wash the berries in cold water, discard stems, drain, and spread on a towel to dry.
3. Use 4 tbl of butter (reserve remaining 3/4 stick) - it must be soft but not melted. Spread a bit of it on the sides of the pan and then, with the bottom of a spoon, spread the remainder (of the 4 tbl) over the bottom of the pan. Sprinkle 1/2 Cup plus 2 tbl of the sugar (reserve the remaining 1/2 Cup) over the butter. Sprinkle the berries over the sugar. They will almost fill the pan - it is OK. Set the pan aside.
4. Sift together the flour, baking powder, and salt with the remaining 1/2 cup of sugar and set aside.
5. In the small bowl of an electric mixer beat the remaining 3/4 stick of butter until soft. Beat in the egg and vanilla. Then, on the lowest speed, add the sifted dry ingredients in three additions alternately with the milk in two additions, mixing only until just combined (the mixture might appear slightly curdled - it is OK). Remove the bowl from the mixer, stir in the grated rind, and pour over the berries.
6. Smooth the top. The pan will be full - OK.
7. Bake for 1 hour; the top will become quite brown during baking.
8. Cool the cake in the pan on a rack for 20 minutes. After 10 minutes cut around the sides with a small, sharp knife to release the cake.
9. Meanwhile, place the jelly in a small pan over moderate heat; stir occasionally until the jelly melts and comes to a boil. Set aside briefly.
10. After the 20 minutes are up, cut around the sides of the cake again. Then cover with a flat cake plate, hold the pan and the plate firmly together, and turn them both over. Remove the pan.
11. Pour the melted jelly onto the cake and with the bottom of a spoon spread it to cover the top completely (right up to the edges - if a bit runs over the sides it is OK, but not too much).
12. Let stand until completely cool. Serve the cake at room temperature. If you serve this by itself it is really quite tart, but with something bland and creamy and icy cold it is divine. You could serve vanilla ice cream or whipped cream (with a bit of sugar and vanilla)
Cranberry Upside-Down Cake
Recipe By :M. Heater's American Desserts
Serving Size : 8
12 ounces fresh cranberries -- ( 4 cups)
5 ounces unsalted butter -- at room temperature
1 cup sugar -- plus
2 tablespoons sugar
1 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 each large egg
1 teaspoon vanila extract
2/3 cup milk
finely grated rind of 1 deep colored
orange
1/3 cup red currant jelly -- to be used after the cake is baked
1. Adjust a rack 1/4 up from bottom of oven & preheat the oven to 350. You will need a 9 by 1-1/2 in. round layer cake pan (no smaller).
2. Wash the berries in cold water, discard stems, drain, and spread on a towel to dry.
3. Use 4 tbl of butter (reserve remaining 3/4 stick) - it must be soft but not melted. Spread a bit of it on the sides of the pan and then, with the bottom of a spoon, spread the remainder (of the 4 tbl) over the bottom of the pan. Sprinkle 1/2 Cup plus 2 tbl of the sugar (reserve the remaining 1/2 Cup) over the butter. Sprinkle the berries over the sugar. They will almost fill the pan - it is OK. Set the pan aside.
4. Sift together the flour, baking powder, and salt with the remaining 1/2 cup of sugar and set aside.
5. In the small bowl of an electric mixer beat the remaining 3/4 stick of butter until soft. Beat in the egg and vanilla. Then, on the lowest speed, add the sifted dry ingredients in three additions alternately with the milk in two additions, mixing only until just combined (the mixture might appear slightly curdled - it is OK). Remove the bowl from the mixer, stir in the grated rind, and pour over the berries.
6. Smooth the top. The pan will be full - OK.
7. Bake for 1 hour; the top will become quite brown during baking.
8. Cool the cake in the pan on a rack for 20 minutes. After 10 minutes cut around the sides with a small, sharp knife to release the cake.
9. Meanwhile, place the jelly in a small pan over moderate heat; stir occasionally until the jelly melts and comes to a boil. Set aside briefly.
10. After the 20 minutes are up, cut around the sides of the cake again. Then cover with a flat cake plate, hold the pan and the plate firmly together, and turn them both over. Remove the pan.
11. Pour the melted jelly onto the cake and with the bottom of a spoon spread it to cover the top completely (right up to the edges - if a bit runs over the sides it is OK, but not too much).
12. Let stand until completely cool. Serve the cake at room temperature. If you serve this by itself it is really quite tart, but with something bland and creamy and icy cold it is divine. You could serve vanilla ice cream or whipped cream (with a bit of sugar and vanilla)
andreaindc
Well-known member
This is my favorite, too. I make this at least once every Thanksgiving/Christmas.
misplaced-in-az
Well-known member
I just made a delicious cranberry chutney. It is a little time consumeing (m)
in the fact that you have to watch it while cooking.
CRANBERRY CHUTNEY
1/2 c. cider vinegar
2 1/4 c. firmly packed brown sugar
3/4 tsp. curry powder
1/2 tsp. ground ginger ( I used a wee bit more)
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp cinnamon
2 lemons,rind zested, pith discarded and the fruit cut into sections.
2 naval oranges, rind zested, pith discarded and the fruit cut into sections.
1 apple, peeled and chopped course
6 cups cranberries, picked over
1/2 c. golden raisins
1/2 c. chopped dried apricots
1/2 c, chopped walnuts (I did not use.)
In a large saucepan, combine vinegar, sugar, the spices and 1 1/2 cups water; bring the liquid to a boil, stirring until the sugar is dissolved. Add the lemons and orange zest, lemon and orange sections and the apple, simmer, stirring occasionally for 10 minutes.
Add 3 cups of the cranberries and dried fruits, simmer, stirring occasionally for 30-40 minutes, or until it is thickened. Add 2 cups of the remaining cranberries, simmer 10 minutes. Add the last of the cranberries and the walnuts, if using, and simmer, stirring for 15 minutes.
Transfer the chutney to a bowl, let it cool and then chill it, covered, overnight, or for up to 2 weeks. Serve at room temperature.
Makes 6 cups.
NOTE: I added a wee bit more cinnamon and cooked it until it was really thick. This is a little tart, but oh so good. After it cooled in the bowl, I put it into jars and put in the fridge.
If anyone makes this, let me know how you like it.
in the fact that you have to watch it while cooking.
CRANBERRY CHUTNEY
1/2 c. cider vinegar
2 1/4 c. firmly packed brown sugar
3/4 tsp. curry powder
1/2 tsp. ground ginger ( I used a wee bit more)
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp cinnamon
2 lemons,rind zested, pith discarded and the fruit cut into sections.
2 naval oranges, rind zested, pith discarded and the fruit cut into sections.
1 apple, peeled and chopped course
6 cups cranberries, picked over
1/2 c. golden raisins
1/2 c. chopped dried apricots
1/2 c, chopped walnuts (I did not use.)
In a large saucepan, combine vinegar, sugar, the spices and 1 1/2 cups water; bring the liquid to a boil, stirring until the sugar is dissolved. Add the lemons and orange zest, lemon and orange sections and the apple, simmer, stirring occasionally for 10 minutes.
Add 3 cups of the cranberries and dried fruits, simmer, stirring occasionally for 30-40 minutes, or until it is thickened. Add 2 cups of the remaining cranberries, simmer 10 minutes. Add the last of the cranberries and the walnuts, if using, and simmer, stirring for 15 minutes.
Transfer the chutney to a bowl, let it cool and then chill it, covered, overnight, or for up to 2 weeks. Serve at room temperature.
Makes 6 cups.
NOTE: I added a wee bit more cinnamon and cooked it until it was really thick. This is a little tart, but oh so good. After it cooled in the bowl, I put it into jars and put in the fridge.
If anyone makes this, let me know how you like it.
heather_in_sf
Well-known member
I'm going to make this for Sunday morning! Thanks Meryl!
funny how I just happen to have all the ingredients at home, hmmm, meant to be I guess!
funny how I just happen to have all the ingredients at home, hmmm, meant to be I guess!
Starbuck's Cranberry Bliss Bars.... YUM!!!!
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=8&msgid=36
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=8&msgid=36