When still in season I always buy many packs of cranberries and I freeze them. I do that in case I run out of my cranberry spread or jam which my family and I are addicted to. We use them on yogurt, bread, pancakes, crepes, for making cakes, breads etc.photos coco zordan
Cranberries are not only delicious but also packed with vitamin C and have natural anti-inflammatory properties.
2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 Tbs. grated orange + lemon zest grate the orange peel and then squeeze the juice…it’s hard to do the opposite : ))
3/4 cup orange juice 1 orange
2-3 Tbs. olive oil
1 egg well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped I use cranberry jam so I add only 1/3 c. sugar
1 grated apple
1 tsp vanilla extract
opt. 1/2 cup chopped nuts
If using cranberry jam reduce the amount of sugar: instead of 1 cup add 1/3 cup.
Preheat oven to 350F. Grease a 9×5-inch loaf pan.
Mix together all dry ingredients: flour,sugar,baking powder,salt, baking soda
Note:grate the orange peel and then squeeze the juice… it’s hard to do the opposite : )). Stir in orange juice, oil, orange peel with lemon zest,
vanilla extract, grated apple, the beaten egg
Add cranberries (here I’m using my jam instead of fresh cranberries) and add (optional) nuts
Spread evenly in loaf pan. Bake for 55 minutes at 350 F or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes and remove from pan. Cool completely before slicing.
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