December 8, 2016

Cranberry Baked Goodness


Cranberries are a tell-tale sign that the holidays are upon us. From crisp Cranberry Almond Biscotti to comforting Cranberry Satsuma Bread, this seasonal produce gem is meant for more than just cranberry sauce.  And if you're thinking of a delicious baked treat to give away to friends and family, consider this cranberry blog your one stop recipe shop.

Cranberry Almond Biscotti
Makes 2 dozen

Biscotti are typically baked twice to give them their wonderful crunch. These are perfect in the morning with your coffee and the slightly tart cranberry flavor is a fresh addition. Enjoy!

1/3 cup (6.5 tablespoons) butter
1/2 cup sugar
2 eggs
1 teaspoon almond extract or anise extract
1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/2 cup almonds, coarsely chopped
1/2 cup fresh cranberries

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add the eggs and almond or anise extract. Add the flour, baking powder, salt and almonds and mix until combined. Fold in the cranberries.

Form the dough into a log shape, cover with plastic wrap and freeze until firm (about 30 minutes).

Preheat the oven to 350 degrees F.

Remove the biscotti dough from the freezer, remove the plastic wrap and place on a baking sheet. Bake until golden brown and firm, about 15-20 minutes.

While the log is still warm, slice into 1/2-inch wide slices, cut on an angle diagonally.

Lay the pieces back on the baking sheet and bake for a second time, about 8-12 minutes, to toast each slice.

Sprinkle powdered sugar on them, dip in chocolate or serve plain.

Serve warm or store in an airtight container for later use.

For a print friendly version of the recipe, click here.

Cranberry Satsuma Bread
Serves 8-12

Each bite of this moist and delicious bread offers the perfect balance of tartness from fresh cranberries and sweetness from Satsuma mandarins. An added bonus is the amazing aromas that will fill your kitchen when you bake this tasty treat.

(note: you will need a total of 6 Satsuma mandarin - divided use, see below)2 ½ cups flour
¾ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Zest from two Satsuma mandarin
1 ½ cups fresh cranberries, coarsely chopped
2 eggs
¾ cup fresh squeezed mandarin juice (approximately 5 Satsuma mandarins)
1/3 cup vegetable or olive oil
½ cup whole milk
1 Satsuma mandarin, peeled and sliced into thin rounds

Preheat the oven to 400 degrees F. Spray a loaf pan or muffin tin.

In a large bowl, mix together the flour, brown sugar and baking powder, baking soda and salt. Toss in the chopped cranberries and zest, stir to combine and set aside. and set aside. In a medium bowl, beat the eggs, Satsuma mandarin juice, oil and milk. Fold the wet ingredients into the dry ingredients, being careful not to break the cranberries.

Spoon the batter into the prepared pan or muffin tin. Place the mandarin slices on top of the batter and bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack. Serve warm.

For a print friendly version of this recipe, click here.

cranberry scone 2
Cranberry Citrus Scones
Makes 8-12 mini scones

These scones are a family favorite. They're easy to make and have a deliciously-tart cranberry and citrus flavor. Perfect for breakfast or a 3pm pick-me-up. Feel free to add your favorite dried fruit or nuts, too.

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup sugar
1 teaspoon salt
1/2 cup (1 stick), coarsely chopped ice cold butter
juice and zest from 1 lemon
juice and zest from 1 satsuma mandarin
3/4 cup coarsely chopped cranberries
3/4 cup to 1 cup cold buttermilk
2 tablespoons heavy cream

Preheat the oven to 375 degrees F.

Prepare an 8 inch cake pan or baking sheet with baking spray.

In a medium bowl, sift together the flour, baking powder and baking soda. Add sugar and salt. Cut in cold butter with a pastry cutter or fork, until small pea-sized crumbs are formed. Toss in lemon and satsuma mandarin zest, then add cranberries.

Pour the lemon and satsuma mandarin juice into the buttermilk. Fold in just enough buttermilk mixture into the flour until dough comes together (this could be 3/4 cup or 1 cup, depending on your dough).

Form into 6 – 8 round balls and place in an 8 inch sprayed cake pan or scoop out dough with a small ice cream scoop to form small balls and place on a non-stick baking sheet. Brush with heavy cream.

Bake at 375 degrees F until golden brown, approximately 15 to 20 minutes.

Cool and break apart. Sprinkle with powdered sugar or serve them plain.

*if you don’t have buttermilk, stir 1 tablespoon of lemon juice or apple cider vinegar into 1 cup milk. Let stand for 5 minutes, until the milk is slightly thickened and curdled.

For a print friendly version of this recipe, click here.