Cranberry Sauce Bread Recipe 35

Steps:

• Wash the bag of cranberries under cool water, and then throw them into a medium saucepan. Pour in the cranberry juice and maple syrup. Add the orange juice and orange rind (you could also do lemon rind and lemon juice - anything citrusy). Stir together and turn the heat on high until it reaches a boil and the berries begin to pop. Turn down the heat to medium-low and continue cooking over the lower heat until the juice is thick, about 10 minutes. Turn off the heat. Allow to cool, and then chill in the fridge until Thanksgiving dinner is ready. It should have a nice jelly-like consistency.

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Steps:

• Cranberry Relish: Put cranberries and oranges in a food processor, chop until in small chunks. Add sugar, mix well. Chill at least 1 hour in the refrigerator. (Amount of sugar can be altered to increase or lessen tartness, but wait for the hour in the fridge to test.) Bread: Preheat oven to 325 degree. Butter and flour a loaf pan. Combine the flour, baking soda, and salt in one bowl and set aside. Cream butter and sugar together. Add in the cranberry relish, eggs and vanilla. Add in the flour mixture. Add in the milk as well as the nutmeg, and cinnamon. Pour mixture into the prepared loaf pan. Bake for 1 to 1 1/2 hours. Remove from oven and let rest in the pan for 10 minutes. While the loaf is cooling in the pan, boil the orange juice and sugar until the sugar is dissolved. (I approximated here because I wanted a less sugary and more orangey taste. But the glaze doesn't shine without the sugar. You can play with this to your liking.) Remove the loaf to a rack or platter and poke the top with a toothpick all over. Spoon the orange glaze over the loaf and let cool completely.