Cranberries! Big, bouncy, bright red cranberries!
Harvested between mid-September and mid-November, cranberries are at their peak right now for color and flavor. Their ruby red color makes them a favorite for holiday decorating, cooking, and baking.
A cranberry wreath looks stunning anywhere you hang it. I originally saw the idea about 20 years ago in a Martha Stewart publication, and you can see her making one here. (Spoiler alert: the video is really boring, and her wreath turns out beautifully. Doh.). Mindy at Our Humble Abode declares making a cranberry wreath “the dumbest idea ever,” but I think her wreath is gorgeous and entirely worth the 1-1/2 hours she spent making it:In a similar vein (i.e., styrofoam and cranberries), you could also create striking cranberry topiaries:
Adding cranberries to floral arrangements and glass candleholders adds a brilliant splash of holiday color at very little cost:
Kids will love stringing cranberries (well, maybe not my kids) to create gorgeous garlands (use waxed dental floss to make stringing easy):
It takes no time to sugar cranberries, and they make a beautiful garnish for holiday dishes, especially with a few mint leaves tucked in around them.
Find directions for making them at ourbestbites.com
Look at some of the elegant ways you can use sugared cranberries:
This year I’m once again baking loaves of cranberry orange bread to share. The recipe has both fresh and dried cranberries, orange juice and zest, and pecans. It’s just sweet enough to balance the tartness of the cranberries, and the buttermilk keeps it moist. The recipe makes 6 mini loaves or 2 regular loaves, which makes it a great recipe for sharing.
|CRANBERRY ORANGE QUICK BREAD|| |
- 4 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1-1/2 cups buttermilk
- ½ cup orange juice
- 1 tablespoon grated orange zest
- 12 tablespoons (1-1/2 sticks) butter, melted and cooled
- 2 eggs
- 3 cups fresh cranberries, coarsely chopped
- 1 cup pecan halves, coarsely chopped
- ⅔ cup dried cranberries, coarsely chopped
- Preheat oven to 350 degrees. Spray 6 mini loaf pans, or 2 regular loaf pans, or 1 bundt pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- In a medium bowl, whisk together the buttermilk, orange juice, zest, and melted butter. Whisk in eggs until thoroughly combined.
- Pour the wet ingredients over the dry ingredients and stir just until combined. Gently fold in cranberries and nuts.
- Divide batter among prepared pans, filling each approximately ¾ full.
- Bake for approximately 45 minutes, until a toothpick inserted in the center comes out clean. The top of the bread will be golden, and the bread will have risen and the edges will be just pulling away from the sides of the pan.
- Allow to cool, then wrap in plastic and let sit at room temperature several hours (preferably overnight) before slicing and serving.
Hot out of the oven, and they smell so good!