Cranberry Sauce Bread Recipe 35 Food

CRANBERRY SAUCE (BREAD MACHINE)

Steps:

• Place all ingredients in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Select Jam cycle. Press start.
• Scrape the sides of the pan at 5 and 10 minutes into the cycle.
• Transfer cranberry sauce to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.

PERFECT CRANBERRY SAUCE

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.

CRANBERRY WALNUT PUMPKIN BREAD

Steps:

• In a large bowl, mix together cranberry sauce, molasses, pumpkin, oil and eggs.
• In a second bowl, stir together the remaining ingredients.
• Add cranberry mixture to flour mixture and stir until all ingredients are well moistened.
• Divide batter between two 9 x 5-inch greased loaf pans.
• Bake at 350 degrees for 65 minutes or until bread tests done with wooden pick.

BETSY'S LEMON-CRANBERRY BREAD

Steps:

• In a mixing bowl, cream the butter, sugar, lemon juice & peel.
• Add the eggs, one at a time, beating well after each addition.
• Combine the flour, baking powder and salt in a separate bowl; then add to creamed mixture alternately with milk.
• Stir in cranberries and nuts.
• Divide batter between TWO greased 9x5x3" bread pans or six greased 5.75x3x2" mini loaf pans.
• Bake at 350F for 1 hour (9x5x3") or 40-45 minutes (5.75x3x2") or until pick inserted in center comes out clean.
• Cool for 10 minutes before removing from pans to wire rack.
• With a toothpick or skewer, poke 12 holes into each loaf.
• Cool bread completely.
• Combine sugar and lemon juice for the glaze and combine until the sugar is dissolved completely. Spoon glaze over loaf. Cool completely before serving.

BAKED CRANBERRY SAUCE A'LA ORANGE

Steps:

• Place fresh cranberries in an 8" baking dish.
• Sprinkle with sugar, orange zest& juice.
• Stir the berries with the juice and sugar.
• Bake uncovered in 325F for apprx an hour or until the berries pop.
• Remove from oven& stir in the sherry.
• Serve warm, room temp or chilled.

CRANBERRY SAUCE BREAD RECIPE - (3/5)

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.