You Have Leftover Cranberries

Thanksgiving has come and gone...

And you're not planning on making any fresh cranberry sauce anytime soon. (Even it was a-m-a-z-i-n-g!)

You have half a bag of leftover cranberries though, and don't have the heart to throw them out.

Why not bake some cranberry bread?

This recipe is slightly modified from the on the back of the Ocean Spray cranberries bag, and is absolutely delicious.  I came across it when trying to recreate a recipe my mom used to make. Not to sweet, and full of cranberries.

She had lost it after moving, and was disappointed that she may never have the perfect recipe again.

Although between you and me I have a feeling that she too copied the recipe off the bag, because it sure does sound the same, and tastes identical. 🙂

So the next time you have half a bag of leftover cranberries, don't bother picking up anything else for dessert or breakfast.  You have the perfect recipe for cranberry bread that will have you eating it morning and night.

Until our next meal,

Rebecca

Cranberry Bread

Ingredients:

• 2 Cups Flour
• 1 Cup Sugar
• 1 1/2 Tsp baking powder
• 1 Tsp Salt
• 1/2 Tsp Baking Soda
• 3/4 Cup Orange Juice
• 2 Tbs Butter
• 1 Egg, Beaten
• 2 Cups Fresh or Frozen Cranberries, Coarsely Chopped
• 1/2 Cup Chopped Nuts

Directions:

1. Preheat oven to 350ºF.
2. Grease and flour a 9 x 5-inch loaf pan.
3. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl.
4. Stir in orange juice, butter and egg.
5. Mix until well blended.
6. Stir in cranberries and nuts.
7. Spread evenly in prepared loaf pan.
8. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.
9. Remove from pan; cool completely.