Tag Archives: cranberries

Cranberry Scones

6 Replies

cranberry scones under the Christmas treeIn my family, Christmas breakfast is a big deal. Every year since I can remember, we’ll take a pause from present-opening to have a delicious breakfast of egg souffle, fruit, sausage and a special breakfast sweet bread. Growing up, our tradition was to always have an apple coffee cake. Same recipe every year. Absolutely delicious. In more recent years though, we’ve altered that strategy, experimented a little more, and have tried out new recipes.

This year is no exception. I’m not entirely sure what my mom’s plotting for our Christmas breakfast bread, but I’m sure that it will be great. [I heard rumors of cinnamon rolls, but I won't know until we arrive home later today...] With that in mind, please consider these cranberry scones as an option for your Christmas breakfast table.

These Cranberry Scones are perfect in so many ways. Their texture is light and fluffy. Each bite is buttery and rich, with a sweet-tart kick from the cranberry and lemon zest to balance out the richness. They are incredibly easy to make and shape [at least for scones], and look fancy for guest or family without requiring an excessive stint in the kitchen. Finally, they can be frozen and baked [or rebaked]… which is a plus for any holiday morn!

Cranberry Scones [from Annie's Eats]

Ingredients:

  • zest of one lemon [approximately 1 1/2 tablespoons]
  • 2 1/2 cups all-purpose flour
  • 1/2 cup + 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 6 tablespoons unsalted butter, cold and cut into pieces [I like to place the pieces in foil and stick them in the freezer until I'm ready for it.]
  • 1 1/4 cups fresh cranberries
  • 1 egg plus 1 egg yolk [save the white for breakfast!]
  • 1 cup heavy cream or half and half

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a food processor, mix lemon zest, flour, 1/2 cup sugar, and baking powder. Pulse several times to combine. Add the butter piece by piece, and pulse in between each addition. The texture should resemble coarse crumbs; continue to pulse until it does. Remove to a mixing bowl.

Place cranberries and sugar in food processor. [Don't worry about cleaning out the bowl because the cranberries will be blended with the dough soon.] Pulse a couple of times to chop the cranberries and mix with the sugar. Stir cranberries into dough.

Meanwhile, whisk together the egg, yolk, and heavy cream. Pour into the dough and stir until just combined. Form into a ball and knead together several times in the mixing bowl.

Shape dough into 3 inch balls. Place several inches apart on a baking sheet and press down slightly to flatten dough.

Bake until golden brown, approximately 15  minutes. Serve warm.

Note:

If you don’t have a food processor, feel free to use a pastry blender or two knives to mix the dough and a sharp knife to chop the cranberries.

Click here for the printable version: Cranberry Scones

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Chicago Metallic.

Question of the Day: Do you have a special Christmas breakfast tradition?


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Cranberry Sauce Face/Off

6 Replies

Cranberry sauce is VERY serious business. Because it’s my favorite holiday dish, like stuffing, ya know? It’s the only way I can stomach turkey or a big hunk o’ meat, as is traditional for holiday meals. And FYI… I’m not talking about that stuff in a can. I hope you didn’t think that was the case.

canned cranberry sauce

canned cranberry sauce=gross

No, I’m talking about real, whole berry cranberry sauce. Today I’ll be sharing my two best cranberry sauce recipes, just in time for your Christmas dinner.

cranberry sauces in the snow

The magic of cranberry sauce. On the left, the traditional family Cranberry Relish; on the right, a new recipe: Gingered Cranberry-Apricot Sauce.

I love my family’s traditional cranberry relish because it’s tart and sweet at the same time. The sweetness of the citrus pairs perfectly with tangy cranberries. The Cranberry Relish is a snap to make too–from start to finish, this dish takes about 10 minutes, tops. How simple is that? Love it!

Cranberry Relish

Ingredients:

  • 12 ounces fresh cranberries
  • 1 orange, scrubbed and sliced
  • 1 lime, scrubbed and sliced
  • 1/2-3/4 cup sugar

Directions:

Place cranberries in the bowl of a food processor. Add half of the orange and lime [including the rind], and pulse several times to chop. Then add the rest of the orange and lime and pulse a few more times. Pour in 1/4 cup sugar and pulse to combine. Taste and add additional sugar as desired. I usually use about 1/2 cup sugar total, but adjust to your tastes. Cover and chill until ready to serve.

Notes:

Feel free to use any type of citrus in this cranberry relish… oranges, lemons, limes, grapefruit, clementines, etc. Just be sure to remove the seeds first!

and for recipe #2…

I have to admit, I was a bit skeptical about trying a cooked cranberry sauce. It wasn’t what I had grown up enjoying. However, I am so glad I gave this Gingered Cranberry-Apricot Sauce a try. The combination of spicy ginger, sweet apricot, and tangy cranberries is fabulous! It’s unlike any cranberry dish I have ever tasted… I made it for Thanksgiving and it’s making a repeat appearance at Christmas. Yum!

Gingered Cranberry-Apricot Sauce [from Woman's Day]

Ingredients:

  • 12 ounces fresh cranberries
  • 1/2-3/4 cup sugar
  • 1-2 teaspoons ginger
  • 15.25 ounce can apricot halves [I used the lite version in a natural juice]

Directions:

Drain apricots, reserving juice into a measuring cup. Add water to juice to make 1 cup of liquid. Chop apricots into thirds.

In a medium saucepan, combine liquid, cranberries, apricots, 1/2 cup sugar, and 1 teaspoon ginger. Stir together and bring to a boil. Reduce heat and simmer, uncovered, for about 20-30 minutes or until the majority of the cranberries have burst. Taste, and add additional sugar or ginger to taste. Cover and chill until ready to serve.

Click here for the printable: Cranberry Sauce Face/Off

Question of the Day: Cranberry Sauce… Yea or Nay?

CranApple Stuffing

9 Replies

So, the stuffing is one of my favorite parts about Thanksgiving dinner. It’s tied with cranberry relish [not the stuff outta a can here!] and pumpkin pie for the top spot on my plate. Mashed potatoes, turkey, green bean casserole… ehh, I’d take ‘em or leave ‘em. But stuffing? No way. I gotta have it.

Consequently, when Diana at The Chic Life announced the Healthy Thanksgiving Challenge 2010, I knew that stuffing would be my dish! Except, I think the technical term is “dressing” since it’s not stuffed in anything. But technicalities, people, technicalities!

This stuffing, er–dressing, is fabulous. Crisp, flavorful bread punctuated with sweet apples and cranberries and chunky, crisp but not mushy, carrots and celery, all flavored with garlic and herbs.

cranapple stuffingAnd you don’t have to tell anyone, but my stuffing is just a little bit healthier too–multigrain bread instead of white bread, additional fruits and veggies for nutrients and flavor, the omission of sausage, and the addition of wheat germ for protein, fiber, and other nutrients galore.

Hungry already? I am! Here’s the recipe, I’m headed to the fridge… leftovers are callin’ my name!

CranApple Stuffing [inspired by Betty Crocker]

Ingredients:

  • 5 cups multigrain French bread, cut into 1″ cubes
  • 2 tablespoons wheat germ
  • 1/2 cup diced celery [about 2 ribs]
  • 1 cup thinly sliced carrot [1 large]
  • 1 cup peeled and diced apple [1 medium]
  • 2 cloves garlic, peeled and chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth
  • 1/2 cup skim milk
  • 1 egg, beaten
  • freshly ground black pepper
  • olive oil

Directions:

In a skillet, heat olive oil over medium heat. Add celery, carrot, apple, and garlic and cook until fragrant and softened, about 10-12 minutes.

Meanwhile, toss wheat germ with bread cubes in a large bowl.

In a small bowl, whisk together chicken broth, milk, and egg.

After fruits and veggies are softened, stir in cranberries, sage, and thyme. Remove from heat and spoon into bowl with bread cubes.

Pour egg mixture over everything and toss to coat.

Spoon into 1 1/2 quart baking dish, top with freshly ground black pepper, and refrigerate for about 2-3 hours to set before baking.

Then bake in a 350 degree oven, uncovered, for 35-40 minutes or until a knife inserted in the center comes out clean and top is crispy.

Click here for the printable version: CranApple Stuffing

Question of the Day: What’s your favorite healthy substitution?

Monster Cookies

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Monster cookies

there's nothin' scary about these monsters...

So, I have this problem. It’s really really really hard for me to pick my favorite kind of cookie. I mean seriously. How can I choose between peanut butter, or chocolate chip, or oatmeal cranberry? And what about M&M cookies? Or cookies with peanuts? I’ll pick all of the above, please. But thankfully… sometimes problems have happy endings. Sometimes you can have your cake [cookie?] and eat it too. Now is one of those times.

To me, monster cookies are so great because they combine the best of the best. A peanut butter, oatmeal based cookie dough with bits of chocolate and nuts and dried fruit and candy. Ohmygoodnessdeliciousamazement. Plus, they can be totally customized to your desires and tastes and preferences without changing the integrity of the cookie. So, honestly, there isn’t much to say about these fantastic treats other than make them now. Because you know they’ll be good. As your custom creation they better be! :)

Monster Cookies [from Brown Eyed Baker]

Ingredients:

  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon corn syrup
  • 2 teaspoons baking soda
  • sprinkle salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups chunky peanut butter
  • 4 1/2 cups rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup honey roasted peanuts
  • 1/2 cup pretzel M&Ms
  • 1/2 cup plain M&Ms
  • 1/4 cup butterscotch chips
  • 1/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup dried cranberries

Directions:

Add eggs, sugars, vanilla, corn syrup, baking soda, and salt to the bowl of a stand mixer. In a small bowl, whisk together butter and peanut butter. Fold into the egg mixture, then add flour and oats and mix to combine. Finally, fold in the add-ins [peanuts, M&Ms, chips, and cranberries]–I used a wooden spoon to do so because the bowl of my mixer was practically overflowing! Cover and refrigerate for 1 hour to set.

Preheat oven to 350 degrees. Remove from fridge and scoop dough onto cookie sheets in rounded tablespoons, using the spoon to press down slightly on each ball of dough to flatten it a little. Bake for about 10 minutes or until cookies are golden brown.

Note:

I made 24 cookies and one 8-inch cookie cake in a pie pan. The cookie cake was the result of an abundance of add-ins; I just pressed all the extras into the remaining dough. It was yummy!

Click here for the printable version: Monster Cookies

Question of the Day: What’s your favorite kind of cookie?

Cran-Tan-Oat Scones

5 Replies
scones

fresh outta the oven!

This recipe is all iTunes’ fault. So if you hate it, blame iTunes, okay? But if you love it, well, then you can thank me for using iTunes. :)

Confused? Let me back up.

I have a big project for school due today, and have been at my computer more hours  than I have not recently. Bummer, huh? So I’ve been listening to iTunes, particularly their Genius mixes made with my music. I was a little surprised to hear “Baby, It’s Cold Outside” to come on in the Country mix… especially because it’s classified as “Holiday,” not “Country.” I normally have a strict provision against listening to Christmas music until Thanksgiving weekend, but this time, it was forced upon me.

Naturally, the lover of baking I am, I began to wonder what holiday-inspired treat I could make as a procrastination device that wouldn’t be too seasonal. I had wanted to whip up some cookies but I was swayed.

Enter Cran-Tan-Oat Scones.

Sweet cranberries. Chewy oats. A hint of citrus. A touch of sweetness.

Perfect for fall. Perfect for Thanksgiving morning. You should try ‘em now first though, just as a test run…

Scones

the goods...

…and remember, it’s iTunes’ fault. I think I’ll still use iTunes though, these scones are pretty darn tasty.

Cran-Tan-Oat Scones [adapted from Eat Better America]

Ingredients:

  • 3/4 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 3 tablespoons butter, chilled
  • 2 cups oatmeal
  • 6 ounces vanilla yogurt
  • zest of 1 tangerine
  • 1/2 cup sweetened dried cranberries
  • 1 egg, beaten
  • sugar
  • cinnamon

Preheat oven to 400 degrees. Lighly flour a large baking sheet. In a mixing bowl, use a wooden spoon to combine flours, brown sugar, and baking soda. Zest 3/4 of the peel of 1 tangerine into the mix and stir to combine. Use a pastry blender or two knives to cut in butter until the mixture resembles coarse crumbs. Reserve 1 tablespoon of the yogurt, then stir in the rest along with the cranberries, egg, and oatmeal. Mixture will be sticky and loose–don’t worry if it doesn’t stay together.

Scoop dough out onto the prepared pan. Using your hands, press and shape dough into an 8 inch circle. Brush dough with remaining yogurt, then sprinkle with sugar, cinnamon, and tangerine zest.

Bake for about 15-20 minutes or until cooked through and golden brown along the edges. Cut into 8 wedges and serve warm.

Note:

I ended up baking this for about 15 minutes, then cutting into wedges and baking a few more minutes because they weren’t cooking well in the center.

Question of the Day: When do you break out the seasonal treats, music, & decorations? I’m usually a strict Thanksgiving weekend purist… but now, we will see!