Today is all about CRANBERRIES!! No, not the band from the 90’s… but the tart berry that screams HOLIDAYS to me more than anything else. Maybe even pumpkin, because to me it serves double duty as a Christmas goodie too!!
If you missed my post the other day, I shared a recipe for Cranberry Upside Down Cake that can actually help with any leftover cranberries you have after making cranberry sauce. Or if you have extra cranberry sauce, you can probably just use that & throw the cake batter on top of that in a pan! Sweet!!!
Also, if you see this before 1pm EST today [11/15], you can still vote for it here: https://thefeedfeed.com/contest/driscolls-friendsgiving-voting 🙂
Now, more cranberry goodness…
My family had a family tradition growing up that was in an alternative to canned cranberry sauce before anyone was really making their own. Simple, but so good & making it again brought a lot of that nostalgia back. It will always be that time warp to Thanksgiving at Nana’s for me.
Cranberry Jello Salad
1 large Raspberry Jello
1 can Crushed Pineapple [20 oz]
1 can Whole Cranberry Sauce [or use your own homemade, like I did here]
1 1/3 c. Water, to boil
Whisk Jello & hot water, then stir in everything else. Pour into bowl [one large, or individual ones, like pictured] & place in fridge to set.
Gluten Free Cranberry Bread
2 c. Bob’s Red Mill Gluten Free Baking Flour
1 c. Sugar
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Pink Himalayan Salt
¼ c. Shortening [or Butter]
1 TB. Grated Orange Peel
¾ c. Orange Juice
1 c. Cranberries, chopped
½ c. Nuts, chopped [optional]
Now, I’ve never done the nuts. Partly because I’m used to my nephews not being able to have nuts… even though they live in a totally different state. But, again, it’s a seasonal thing I usually have when I’m home with them, so they’re how I think of this recipe! If I was going to add nuts, though, I’d probably add pecans. In part, it just sounds good & in part because that’s the nut I usually have lying around this time of year! 😉
Grease 9×5 loaf pan. Sift together dry ingredients. Cut in shortening. Combine peel, juice & egg. Add to dry ingredients. Fold in berries & nuts.
Bake at 350 for 60 minutes or until toothpick comes out clean.
And once the bread is done, you can just cut & enjoy warm or toast in the AM. You can also stick it in the freezer if you want to save it for closer to Christmas. Or you can make Cranberry Bread French Toast, like I did! So freaking good!!!
I topped mine with some simple warmed up cinnamon apples.
And, if you missed yesterday’s sweet potato edition, What to do with Thanksgiving Leftovers: Sweet Potatoes, there’s a few there that use cranberries as well! 😉