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Fun and interesting article! Used to do a lot of cooking with cranberries but it's been awhile. After reading your article I think I might have to make a few of those mini loaves of cranberry bread and give them as gifts for Christmas. Thanks for the idea :)
Carrie, I really enjoyed your article. My family has been eating fresh cranberry sauce for years and years...its always the first thing I make for Thanksgiving dinner, so that it has time to cool to room temperature. My girls grew up watching the cranberries "pop", and now my granddaughter gets to share in that part of the Thanksgiving tradition. Also love them in lots of baking recipes and a wonderful Cranberry/cream cheese pull-apart for Christmas morning. Yummy and pretty - just the thing for opening presents with!
Shari, I was just this minute wondering about you, deprived of cranberries in the South Pacific! And do tell us about your cranberry cream cheese pull-apart, please. When I used to make cran-orange-walnut bread constantly (with my new food processor and NO children) I would always serve it with cream cheese. Isn't it funny how flavors get soldered together in our brains? x, C
Not deprived...we get them frozen in the same plastic bags that grocery stores back home get them. Cranberry pull aparts: Use the Rhodes (or other brand) of little frozen bread rolls. let them thaw and poke a hole in the middle of each, push some dried cranberries into the hole, then layer them in a bundt pan with cinnamon sugar between the layers. Let rise. Meanwhile mix dried cranberries, a bit of orange juice and cranberry juice with cream cheese to make a glaze consistancy. When the rolls have doubled in size bake for about 15 minutes or until golden at 300°. When they are done glaze the whole shebang with the cream cheese mixture, and set some aside for dipping. Yummyy and messy!
