Hello, I am so glad that you posted this recipe. Around Thanksgiving time, I went to target and got two bags 12 ounce bags of fresh cranberries. I have frozen them with this recipe still work if I thought the cranberries out?
Sent from my iPhone > On Feb 11, 2015, at 3:54 PM, Nancy Martin via Cookinginthedark > <[email protected]> wrote: > > Hi, > Let me know if you want more or wish a different direction. > Nancy > > Cranberry Orange Juice Bread > > Yield: one 9-inch loaf > > Prep Time: 10 min > > Cook Time: 1 hour > > Ingredients: > > 1 large egg, well beaten > 3/4 cup orange juice > 1 teaspoon vanilla extract > 2 cups flour > 1 cup sugar > 1 1/2 teaspoons baking powder > 1/2 teaspoon baking soda > 1/2 teaspoon salt > 4 Tablespoons cold unsalted butter, cut into pieces > 1 cup fresh cranberries, rinsed and thoroughly dried > 1 Tablespoon turbinado sugar (optional) > > Directions: > > Preheat oven to 350ºF. Grease a 9x5-inch loaf pan with butter or cooking > spray. > > In a small bowl, combine the beaten egg with the orange juice and vanilla > extract. > > In a large bowl, whisk together the flour, granulated sugar, baking powder, > baking soda and salt. Add the pieces of butter to the flour, blending the > ingredients > together with your fingers until the mixture becomes the consistency of wet > sand. > > Fold the wet ingredients into the dry ingredients, and then stir in the > cranberries. Pour the batter into the prepared loaf pan and sprinkle the top > with > the Turbinado sugar (optional). > > Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out > clean. > > Let the bread cool for 10 minutes before slicing and serving. > > Recipe adapted from > Joy of Baking. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
