Find out how to make sugared cranberries - perfectly sweetened and sparkling ruby jewels. It's easier than you think!
Showing posts with label cranberries. Show all posts
Showing posts with label cranberries. Show all posts
Cranberry Walnut Cole Slaw
Sweetly tangy cranberries combined with shredded cabbage and carrots and joined by chopped walnuts for a flavorful Cranberry Walnut Cole Slaw.
Cranberry Scones
Sweetly tart cranberries paired with sweetly spicy candied ginger in a scrumptious scone.
Cranberry Brie Biscuits
Creamy Brie cheese on top of a just baked biscuit enrobed in a tart, yet delightfully sweet cranberry chutney.
Cinnamon Cranberry Biscuits
In the continued quest for a better (read: tastier) breakfast, I decided to further my experiments. I'd made some garlicky cheddar biscuits before, and cheese was a fine addition to the biscuits, but the wheels of my mind began to turn to the possibilities. Looking to my leftovers for some inspiration, I found a bag of half-used dried cranberries from a past foray into homemade granola. Why not go toward a sweet breakfast instead of a savory one? Adapting the cheddar biscuit recipe to something sweet, I decided to press forward with cranberries, but they needed the right accompaniment - a bit of cinnamon. Despite its deceptive simplicity, the right balance of cranberries to cinnamon made these results enjoyable. I would definitely recommend at least trying the recipe and putting your own personal twist on this recipe.
Cinnamon Cranberry Biscuits by Morsels of Life
A comforting, warm breakfast treat combining the sweet tanginess of cranberries with a hit of cinnamon.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yield: 12 servings
Methods:
- Mix all materials until soft dough forms
- Bake at 400F until golden brown.
Linked to: Tasty Tuesday
Carrot Craisin Salad
Have you ever caught yourself cross-eyed, staring at a meagerly supplied refrigerator? Recently we found ourselves in a similar situation, coming up with any and all bizarre permutations of ingredients. More a frustrating homework problem than an interesting newspaper puzzle, we needed to fill out our meal with something novel, and like most solutions in life, the simplest is usually the best. A few carrots, dressing, and dried cranberries made for a simple supplement to our otherwise small meal. But don’t feel limited by its simplicity! The recipe is simple enough to allow personal touches with any additional ingredients to increase the complexity of the flavors, or if you prefer something straightforward and humble, yet enjoyable, follow along with this recipe!
Carrot Craisin Salad by
(printable version)
Crispy, sweet carrots and dried cranberries with a tangy marinade.
Prep time:
5 minutes
Cook time:
none
Total time:
7 minutes
Yield:
4
servings
Materials:
2 cups
carrots, shredded
1/2 cup
dried cranberries
1 teaspoon
onion, powdered
Catalina Dressing
Methods:
Combine all materials.
Serve chilled. This dish can actually taste better the second day, after the flavors have had time to mingle.
What about you - what kinds of dishes have you scrounged together, only to find they're actually quite good?
Linked to: Tuesday Talent Show, Tasty Tuesday Party, Tuesdays at the Table, Tasty Tuesday, What's on Your Plate?, These Chicks Cooked
Soda Bread Biscuits
With St. Patty's Day coming up, I am seeing a lot of Irish soda bread in stores, which got me thinking about soda bread and what it is. Soda breads (and biscuits) are a type of quick bread that uses bread soda (aka baking soda) as a leavening agent. This method works because the baking soda will react with the lactic acid in milk (and buttermilk) to form carbon dioxide.
I'd also been thinking abut biscuits for a while, so I thought I would combine the two and make some soda bread biscuits! I hoped for far better results than my previous biscuit making attempts, since those resulted in some golden brown hockey pucks! Fortunately, I am excited to report that these soda bread biscuits not only filled the apartment with their sweet aroma, but they were incredibly light and crusty, even after being stored! You can make them even lighter by using cake flour or white flour. However, I opted to use a 50/50 mixture of white and wheat flour. As for the cross on top, some theories say that it's to ward off evil spirits or to let the fairies out of the bread - or perhaps the fairies ward off the evil spirits, I'm not really sure. :P In addition, the cross allows for a more uniform heat transfer to the inside part of the bread.
Traditionally, the bread does not have any "add-ins" like raisins, zest, etc. However, since I had some dried cherries that I wanted to use and many American versions of the Irish soda bread use raisins, I thought I would throw some cherries into half the dough and make a half batch of plain and a half batch with cherries. Both turned out wonderfully! I prefer the ones with cherries and James prefers the plain ones, so there's no fighting over who gets which ones. :)
Soda Bread Biscuits
by CJ HuangMaterials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 3 cups | flourv | I used half wheat and half white. | |||
| 1/4 cup | sugar | ||||
| 1 teaspoon | baking soda | ||||
| 1 teaspoon | salt | ||||
| 1/2 cup | butter | ||||
| 1.25 cups | buttermilk | Or 1.25 cups milk with 1 tablespoon replaced by vinegar. | |||
| dried cherries, raisins, zest, etc. | Optional |
Methods:
- Butter a muffin tin. I used 12 ramekins instead since my muffin tin went missing, and those worked well too.
- Mix the remaining butter with the flour, sugar, baking soda, and salt until it's homogeneous. If you're using any add-ins, add them at this point.
- Pour the buttermilk (or milk and vinegar) into the center of the flour and mix gently. A minimal amount of handling/mixing should be used to avoid toughening the dough. The dough should be a bit moist, but not too sticky. If it's too wet or dry, add either flour or buttermilk/milk.
- Working quickly, separate the dough into 12 portions and place one into each well in the muffin tin. Once the acidic milk and alkaline baking soda mix, carbon dioxide will begin to form and the leavening will start.
- Bake at 425F until the tops are golden brown and delicious. A toothpick inserted in the center of the biscuit should come out clean and tapping on the top should result in a hollow sound.
Apple Chutney
I'd never made chutney before, and I thought it was about time to give it a try! Then, I found some recipes. However, I skipped right to the recipe instead of taking a look at what a chutney should look like, so mine is a bit more moist and more sauce like. Next time, I will probably make it a bit more chunky, but I also liked the variety of ways that mine could be used. Don't get intimidated by the long materials list. Your effort will be rewarded! As far as deciding what kinds of apples to use, I think using a variety of apples can add to the depth of flavor - each type of apple bringing its own flavor profiles to the table.
What's your favorite kind of chutney?
Apple Chutney
by CJ HuangSweetly savory apple chutney with a warm blend of spices and a touch of heat.
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 3 | apples, chopped | I used granny smith, wine sap, and red delicious. | |||
| 1/2 cup | dried cranberries | ||||
| 1 | onion, diced | ||||
| 4-5 tablespoons | lime juice | ||||
| 1 tablespoon | hot pepper flakes | ||||
| 1 tablespoon | garlic, minced | ||||
| 2 tablespoons | ginger, minced | ||||
| 1/2 cup | brown sugar | ||||
| 1 teaspoon | cinnamon powder | ||||
| 3/4 teaspoon | allspice, ground | ||||
| 1/2 teaspoon | nutmeg, ground |
Methods:
- Add add materials into a saucepan, and bring to a boil
- Reduce to a simmer until thickened. You might want to stir a bit at the beginning so that nothing gets burnt, but once the juices start mixing, only occasional stirring is needed.
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