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Cranberries are native to North America and it is known that Indians served cranberries at the first Thanksgiving dinner and served them with venison. They are an amazing fruit growing under sand and wetlands. European settlers actually gave them their name even though the Indians were eating them long before they came to North America. Massachusetts and Wisconsin are the largest producers of Cranberries in the world.
I spent my summers on Cape Cod where there were cranberry bogs in our back yard. After the harvest was over there were many berries lying on top of the bog that got left behind. We would collect them and make muffins and mix them with apple pie – they add a little tartness to the pie that I really like. They are only available in Switzerland in November for a few weeks and to my surprise I am able to buy Ocean Spray cranberries. I buy several bags and freeze them for the year. The European varieties don’t have the same flavor and are much smaller. For more information on cranberries log onto the Ocean Spray Cranberries Inc. web site. http://oceanspray.com/
We tend to think about cranberries only during Thanksgiving and Christmas, but I freeze them and use them as a salsa for meats, in apple pie and crumble, and cranberry bread. I dry them in the oven and toss them in my homemade granola, muffins, biscotti and scones. I make cranberry sauce year round serving it with venison, chicken and pork. Cranberries are a good source of vitamin C and are also full of antioxidants.
Cranberry Walnut Bread
Prep Time: 15 minutes
Cook Time: 1 hour @ 350º F
Yield: 12 slices
1 cup sugar
2 1/2 cups all purpose flour
2 tablespoons all purpose flour, for dusting the berries
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup walnuts, coarsely broken, save 3 for decoration
1/2 cup butter, softened
2 large eggs
1 cup sour cream
2 tablespoons orange zest or
2 tablespoon lemon zest
1/2 cup orange juice
1 1/2 cups cranberries
1 teaspoons pure vanilla extract
Other things needed
Parchment paper, cut the size of the bottom of your loaf pan
Cream the butter, sugar and eggs until they are fluffy. Add the sour cream, orange zest, and orange juice.
Mix the flour, baking powder, baking soda and salt. Add the dry ingredients with the wet ingredients a little at a time. Using the 2 tablespoons of flour – toss the cranberries into the flour coating them. Fold in the berries and walnuts by hand. Place the parchment paper at the bottom of the load pan. Pour the batter into a greased loaf pan with parchment paper at the bottom and three place whole walnuts on the top of the batter. Drop the pan onto the countertop a few times so that the batter settles evenly.
Bake in the oven for 1 hour at 350ºF. Test with a toothpick; it should come out dry when done. Remove it from the oven to a rack and allow it to cool before removing from the loaf pan.
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