Wednesday, October 27, 2010

Cranberry Bread - 1

First off my darling readers, I must make a confession. I love cranberries. LOVE them. The day that fresh cranberries hit the supermarket shelves, I am buying bags by the armfuls and throwing them into any and every recipe I can. I'm also freezing them like crazy so I can have cranberries year around. I think one of the reasons the Chief Commentator is so hesitant to buy a deep freeze is because he secretly knows I would devote a solid 1/2 of it to cranberries.
Apparently this obsession of mine with the fruit runs in both sides of the family. Not only do the cook books I've put together have pages upon pages of recipes with the lovely little red berries being showcased, both of my grandmothers fill their books with recipes requiring them.
So for simplicity sake of keeping track of the volumes of Cranberry recipes, I've added Cranberries to my sortable list (on the right side of the blog) and because there are so many Cranberry Bread (and also Cranberry sauces, etc) I am going to number them so not to confuse myself or hopefully you. Many of them do not differ by much, although I am hoping in those small subtle differences, I will find what truely makes one better than the other.
This one comes from a recipe card from my Grandma Melusine's small cardex box. I found it the same day I found the beef bourguigon and made it the following.
3 cups flour
3/4 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon soda
1 1/2 cups sugar
2 eggs
3 tablespoons melted butter
juice of 1 lemon , juice of 1 orange plus water for 1 cup total liquid
1 1/2 cups cranberries cut in half
bake one hour at 325.
Ok - my first kevetch of this recipe... I do not like standing there slicing cranberries in half. Especially for a fruit that when exposed to heat pop on their own.. but I did it (patiently). It's for that reason, the recipe got a Moderate rating rather than easy. It takes a lot of time to cut those suckers. Not that it's necessarily "hard" work.
I also kinda felt like I was wasting the lemon and the orange by not grating the rind into the recipe.. but maybe that is just me.
First off, the bread came out looking beautiful. It had a very nice light color to it, it smelled amazing. The dough consistance had good flavor of oranges, and cranberries, but the texture was a little moist. Cheif commentator wondered if maybe we should have cooked it longer (although the tester came out clean) to make the texture a little firmer. Or perhaps that is just how it was supposed to be?
All in all a good recipe. Little more work than most, but tasty.

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