I really do love cranberries! And for so many reasons. 😉
Their unique taste, beautiful deep red color, nutritional value, even their shiny, glossy texture! The interesting way they are grown and harvested.
And of course, their special significance at Christmas and all the memories that enjoying cranberries over the years, conjures up. 🙂
My blog-bud Caroline Brown over at Earth Friendly Gardening has graciously agreed to do a co-post (new blog word???LOL) on cranberries.
I’m providing a cranberry loaf recipe (see end of this post) and Caroline shares her wisdom on this fall fav. fruit in this archive post from:
Cranberry Mandarin Christmas Loaf
I know I’ve learned a thing or two about cranberries, reading Caroline’s post. 😉
I hope you enjoy reading these interesting facts about this beautiful berry and do give the Cranberry Mandarin Christmas Loaf recipe a try too.
Especially nice for Christmas but good anytime cranberries are available in the stores.
CRANBERRY MANDARIN CHRISTMAS LOAF
A delicious alternative to fruitcake. Very colorful and full of the flavors of cranberries and oranges. Excellent on it’s own or try it with cream cheese. Cranberries are at their peak and in stores now! They freeze well so stock up for later enjoyment.
Makes 1 large (9” x5“) loaf.
¼ C. unbleached white flour
1 C. fresh or frozen (thaw, rinse and drain well first) cranberries, halved.
1 1/2 C. unbleached white flour
3/4 C. light brown sugar
1 ½ teas. baking powder
½ teas. baking soda
½ teas. sea salt
¼ C. firm butter (or Earth Balance works great!)
grated zest of one large Mandarin orange
1 C. Mandarin orange juice (about 4 large Mandarin oranges squeezed)
1 egg, beaten
1 C. finely chopped walnuts or pecans
Preheat oven to 350F. Grease and flour a 9”x5” metal loaf pan.
Dredge cranberries with the ¼ C. of the flour and set aside.
In a large bowl, sift remaining flour, sugar, baking powder, soda and salt together.
Cut in butter, using a pastry blender, until mixture is crumbly. Fold in cranberries and nuts.
In a small bowl, combine orange peel, juice and egg. Add to dry ingredients, stirring just enough to combine, don’t over-mix.
Pour batter into prepared loaf pan. Bake for 15 minutes, then reduce heat to 325 and continue to bake approx. 45 minutes more or until knife inserted in center of loaf, comes out clean.
Cool thoroughly before removing from pan and serving. Wrap well and store in refrigerator up to a week. Also freezes well.
Variation: Use regular navel oranges also work well in this recipe but you might need to add a bit more sugar, to taste.
Recipe from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way by Geraldine Hartman. All rights reserved
VEGGIES, YARNS & TAILS 
I have developed an appreciation for cranberries as I’ve gotten older. They are really yummy and so good for you! The Yarn Harlot posted her cranberry sauce recipe for Thanksgiving this year and I’ve considered trying it when the US celebrates the holiday.
Cranberries….. yum. I will definitely be trying out that recipe!
I too like cranberries and there are lots of cranberry fields in my city. Love the photo!
Yum! That sounds good. I’m the only one in my family who likes cranberries, so it will be all mine when I make it! Goody! 🙂
Wow, cranberries and mandarin oranges, that’s amazing! Yum!
Hi Sheep, I like cranberries in so many things. I’m making another one of these loaves today, the last one is already history LOL!!!
Hi Diana, Hope you enjoy the recipe, do let me know! You can sub. regular navel oranges if you want, just adjust the sugar (a bit more) if you do.
Hi Mary Anne, I didn’t know there were cranberries around this province, interesting!
Hi Beth, More yum for your tummmmm…..enjoy!! Maybe make another fav. for everyone else, eh? I always like to cook/bake a couple of things at once.
Hi Krispy, Thanks for stopping by. I really enjoyed browsing your blog too.
Have a great day, G 🙂
Oh my do those cranberries look delicious! Just stopping by to say hi Geraldine – it’s great to see you back to blogging. I’m busy with new projects, but I’ll have more to blog about in coming months – new challenges are always good.
Enjoy the autumn season!
Best,
Jade
One of my favorite types of breads — YUM!! 😀
Reblogged this on VEGGIES, YARNS & TAILS and commented:
***When I think about Christmas foods, cranberries are close to the top of my favs, for this time of year. Hope you enjoy this reblog that features a yummy alternative to traditional fruitcake. A beautiful loaf, brimming with the flavours of cranberries and Mandarin oranges. ***
Happy Baking and Week! G
I actually live in cranberry country in Wisconsin. For the first time I made fresh cranberry sauce for thanksgiving and it is no comparison to the canned stuff.
Yup, I love cranberries also. Now to go over and look at your friends post.
I love cranberries, too. I make my homemade cranberry sauce at Thanksgiving and Christmas with one cut up apple, 1 cup sugar and 1 tsp. cinnamon when I cook it. And by the time it has cooled down and then refrigerated it has jelled real nice for dinner, and has a really good tart, but sweet taste. I also love making nut (tea) breads at Christmas, banana, date-nut, pumpkin and of course the cranberry, too.
I love cranberries too and like making sauce whenever we have turkey. I like it tart, as well, with sugar and orange zest. Yum.
The cranberries look so delicious, Geraldine. I hope all is well out your way! Happy Holidays to you!:)