I've always wanted to visit a cranberry bog. But due to a shortage of visits to the East Coast (as in none, outside of layovers), I've never had the opportunity. Someday I will make it, someday. Until then I will live vicariously through the visit of La Tartine Gourmande.
Nothing says Fall like a man in thigh high rubber boots. For the entire experience visit La Tartine Gourmande and check out her yummy cranberry recipes.
As for my cranberry recipes? I don't have any. But my Mom used to make a delicious orange cranberry bread that I thought you might like. You know, if you have some extra cranberries lying around.
CRANBERRY ORANGE BREAD
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons melted butter or margarine
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts (optional)
DIRECTIONS
In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
Posts
YES! This I can get behind... unlike pumpkin! ;-)
ReplyDeleteYES! love it. will have to make it...soon.
ReplyDeleteLiLu- it's good for the bladder too, unlike pumpkin ;)
ReplyDeleteSheree- It's like fall recipe trade week. Let the holidays begin. Hope your household is feeling better!
Wow that looks so awesome... I went to a cranberry festival, but it didn't look like that!
ReplyDeletemmmmmm, i am in love with cranberries! my fav recipe to make for the holidays is a pear cranberry crumble. and i found gf oats! so it's back on the menu! and preeeeetty stoked about it. could you tell? :)
ReplyDeletewalkingonsunshine- ooh a cranberry festival? That sounds awesome. I need to google where to find one.
ReplyDeletemylittlebecky- share your recipe! I have two gluten free girls in my family.
Pssst...we have bogs too here in Washington...
ReplyDeletecheck this link to the "Cranberry Coast" from Westport to Long Beach where they have had bogs for the past 150 years. http://www.cranberrycoastcoc.com/
Looking forward to your cranberry sauce and bread on Thanksgiving!!
Seriously? You're not even from here, how do you know that? I don't like cranberry sauce...that's katia's job.
ReplyDeletePlease tell me that the guy in the top picture, extreme right - is not having a crafty pee. I just so spat out my glass of Ocean Spray.... Which is henceforth to be rebranded Keyboard Spray....
ReplyDeleteyou do? i couldn't find my pictures i know i've taken pictures of it! so!
ReplyDeletedisclaimer: i'm bad w/ precise recipes but tastes good, so, meh.
i think i use like 6 pears, peeled, etc. you can use dry or fresh cranberries just like enough to look pretty on top of the pears, sprinkle till you feel comfortable. then like half a lemon and a spoon of gf flour, a drizzle of maple syrup (the good kind), a chunk of brown sugar, plus some cinnamon, ginger, nutmeg and cloves. that's all for the base, mix it together. and i usually just do that in the baking pan 9x13 inches.
the topping: i like a lot of topping. so like a cup or something of oats and a little less of the gf flour add to that some brown sugar (prolly half cup?). then you mix about a stick of warm butter into that and crumble it over the top. 350 for like an hour. goes well with ice cream.
i haven't tried it with the gf flour, so i'm a little nervous it won't be as good but the usual poopiness of gf flour is that it's grainy so hopefully the nature of being in a crunchy top will make it a non-issue.
and now! you have the longest comment in the history of comments and i don't even know if the comments section can handle all the comment i got coming.
BlackLOG- They're all peeing. That's where the tart flavor comes from. It thought you knew that.
ReplyDeletemylittlebecky- yum yum. thank you. I've used gluten free flour for a crisp before, but the oats are the key. I'll have to look for them.