Tiny tangy cranberries are found in abundance during fall and winter. Cranberry sauce is an important accompaniment at Thanksgiving meal. I bought a huge bag of cranberries hoping to use it, but my family vetoed cranberry sauce. I usually make a spicy pickle (thokku) with cranberries. I made cranberry orange bread with some of the fruit I had. It turned out to be moist and had the sweetness of orange and tartness of fresh cranberries. I adapted the recipe from allrecipes.com.
Ingredients for 10 servings:
2 1/2 Cups all purpose flour
1 3/4 Cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon slat
1/2 Cup butter, melted
2 Cups fresh cranberries
1 Cup fresh peeled oranges
2 Eggs
3/4 Cup sour cream
3/4 Cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 Tablespoon white sugar
Method:
1. Preheat oven to 400 degrees F. Grease a large loaf pan.
2. Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter. Stir until mixture is crumby.
3. Reserve about 1/4 cup cranberries and 1/4 cup of oranges. Stir in remaining fruit into flour mixture.
4. Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth.
5. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated.
6. Pour batter into prepared loaf pan. Scatter reserved cranberries and oranges on top of the batter and sprinkle with remaining 1 tablespoon sugar.
7. Bake for 35 to 4o minutes, or until center of bread springs back when touched.
8.Cool in pan for 15 minutes. Slice bread and store in an air tight container.
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