Cranberries 3 ways

Written By Catherine Johnson

Cranberries 3 ways

Participants delved into ingredient substitutions, mastering the balance between fresh and dried cranberries. They perfected the art of mixing without overdoing it and learned the clever trick of using parchment paper to create easy-to-lift handles for their loaf pans.

We also whipped up a versatile 4-ingredient cranberry spread, ideal for repurposing in various dishes. During class, we paired it with goat cheese on crostini and used it to craft a light, refreshing cranberry fizz cocktail.

Cranberry Nut Quick Bread Recipe with Orange Glaze

Ingredients

  • 4 cups all-purpose flour

  • 2 cups sugar

  • 1 tsp baking soda

  • 3 tsp baking powder

  • 2 tsp salt

  • 2 tbl orange zest

  • 1 ½ cups orange juice (freshly squeezed, preferred) + 1 tbl for orange glaze

  • 4 tbl butter, melted

  • 2 eggs, beaten

  • 12oz (1 package) cranberries (save a few for the top)

  • 1 - 1 ½ cups chopped ntus (can toast first)

  • 1/2 cup powdered sugar for orange glaze

Recipe

  • Preheat over to 350 degrees.

  • Melt butter in sauce pot or in microwave.

  • Toast nuts until fragrant and slightly brown in small sauce pan.

  • In a medium mixing bowl, combine dry ingredients — flour, sugar, baking soda, baking powder and salt, stir to combine.

  • In another medium mixing bowl, combine wet ingredients — melted butter, orange zest, orange juice, and eggs, stir to combine.

  • Gradually add the wet ingredients into the dry, stirring slowly, just until incorporated. Be careful not to over mix.

  • Toss cranberries and nuts with a dusting of flour (this helps to ensure the cranberries don’t sink to the bottom of the batter). Gently, fold cranberries and nuts into the batter.

  • Prepare your loaf pans. Spray each pan with baking spray. Line each pan with a sheet of parchment that is folded to the width of the long side of your pan. Leave extra flaps of parchment over the long side of the pan, this will creat the handles that help to lift the bread out of the pan.

  • Spread batter evenly between the two pans.

  • Bake for 45-55 minutes, or until a toothpick/knife comes out cleanly from the center of the loaf.

  • Meanwhile, while the loaves are baking, prepare the orange glaze. Mix 1 tbl of orange juice with 1/2 cup of powdered sugar. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

  • Remove fully baked bread from oven and let it cool on a rack in the pan. When cooled enough, use the parchment handles to lift the bread from the pan.

  • Drizzle glaze over one loaf. Let glaze set.

  • Once completely cooled, slice and serve.

    *This recipe makes two loaves. It’s wonderful to freeze one loaf for later. To freeze, wrap the loaf tightly in plastic wrap and then in foil.

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