Holiday Recipe Exchange - Cranberries!!

 image via MS

There are those who swoon over stuffing, go mad for gravy, can't get by without pumpkin pie...but for moi it just wouldn't be Thanksgiving without fresh cranberry sauce - what goes better with turkey and biscuits than a huge dollop of tart, sweet, juicy cranberries?  and since it couldn't be simpler to make there really isn't any excuse to leave it out of the feast...I like GP's chutney recipe...My love for them doesn't stop at sauce - dried cranberries elevate this Kale dish from merely healthy to seconds please - and my new obsession is this tasty cranberry bread - I've made it twice now and it never lasts more than a few days...

Cranberry Bread
adapted from Mark Bittman's How To Cook Everything

4 Tablespoon (1/2 stick) cold butter, plus some for greasing the pan
2 cups flour (I use 1/2 whole wheat, 1/2 white all purpose)
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
3/4 cup orange juice
zest from one orange
1 egg
1 cup fresh cranberries

1) Preheat the oven to 350 F. Grease a 9 x 5 inch bread pan
2) Stir together the dry ingredients. Cut the butter into bits, then use a fork or two knives to cut it into the dry ingredients, until there are pieces no bigger than a small pea. (you can use a food processor for this step)
3) Beat together the orange juice, zest, and egg. Pour into the dry ingredients and mix just enough to moisten; do not beat and do not mix until smooth
4) Fold in the cranberries and spoon batter into loaf pan. Bake about an hour or until bread is golden brown and a toothpick inserted comes out clean.  Cool on a rack for 15 minutes before removing it from the pan

Big thanks to everyone participating in the Exchange - tune in Friday to see what Stephanie at Scrumptious has in store!
xoxo, M