If you have an immoderate supply of cranberries in your freezer that taunt you each time you open the door, this is for you!
Here’s a Cranberry Bread that is never dry and has a satiny citrus glaze that melts in your mouth.
This is the kind of recipe that often appears in church basements or rummage sales but no one will tell you how to make it.
Incidentally, I like to chop the cranberries very finely indeed but I do this by hand as the food processor is a bit over zealous and you can end up
with cranberry spread very quickly; however, if you prefer, take a chance – but watch carefully as you pulse …
2 cups sifted unbleached flour
1 cup sugar
1 1/2 tsp. baking powder
1/4 cup butter
1/2 tsp. baking soda
1 tsp. salt
1 tsp. grated orange peel
3/4 cup orange juice
3 cups finely diced cranberries
- Sift flour, sugar, baking powder and baking soda, salt into a large bowl and then cut in butter till crumbly.
- Add egg, orange peel and orange juice all at once and combine till mixture is just moist.
- Fold in cranberries. Do not be over-mixing at this point.
- Bake at 350 F for 1 hour OR 1 hour and ten minutes, if top does not seem done.
- When still just slightly warm, pour a glaze made with the juice of a lemon (or an orange if you’ve still got one hanging about!) and about 3/4 to 1 cup sifted icing sugar.(The glaze should be stiff enough to run down the sides but not watery.)
- Serve with strong tea or good coffee. Freezes brilliantly.