Baking with Cranberries

Native to the United States and Canada, cranberries are now a major commercial crop in North America. In the Native American tradition, cranberries have religious and mythical significance as well as medicinal uses. Even modern science has proven raw cranberries to be full of polyphenol antioxidants which are believed to help both the cardiovascular and immune systems and have anti-cancer agents.

 While cranberries are delicious and versatile enough to enjoy all year round, Thanksgiving is when they take center stage in the United States. This week we even have two additional holidays - National Cranberry Day (November 21), and National Cranberry Relish Day (November 22) to celebrate the popular fruit! Here are a few of my favorite recipes to enjoy….
 

Muffins Filled with Cranberry Spice Compote

This is a great recipe to make with leftover cranberry sauce from Thanksgiving. Cranberry or other preserves could be used instead. These muffins can be made in advance and frozen in airtight containers for up to a month.

Ingredients:
2 cups unbleached, all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup extra virgin olive oil
1 teaspoon vanilla
Juice and zest of 1 orange
1 egg, beaten
1 cup leftover Cranberry Compote (see below)
Preparation:
Heat oven to 400°F. Line 18 regular-size muffin cups with muffin liners.
In large bowl, stir together flour, sugar, baking powder and salt with mix to combine. Make well in center of dry ingredients. Add milk, oil, vanilla, orange juice and zest, and egg; stir until combined (batter will be thick).
Divide batter evenly among muffin cups, filling each about half full.
Top each muffin with a heaping teaspoon of sauce and place a tablespoon of batter on top to cover.
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving. 

Cranberry Compote
     

Ingredients:
4 cups fresh or frozen cranberries
 1/2 cup orange juice plus zest of 1 orange
1/2 cup dried cranberries
 1 cup sugar
1 cinnamon stick
½ teaspoon ground cloves
To make the compote:
To make the compote:
Add all the ingredients to a heavy-bottomed pot and bring to a boil. Simmer and stir every few minutes until the berries start to burst and the sauce thickens. Add more orange juice if necessary to desired consistency. DO NOT OVERCOOK. Remove from heat and transfer to a shallow dish to cool.

Cranberry, Orange, and Vanilla Scones

These scones are nothing like store bought varieties. These scones have crunchy exterior, and fruity tender interior. They taste great served alone with orange or vanilla tea – or as part of a larger breakfast. You can make them and freeze them for up to a month at a time.  You can make mini scones by cutting them into 16 wedges instead of 8.

Serves: 8

Ingredients:
2 cups unbleached all-purpose flour
1/3 cup sugar
2 tablespoons orange zest
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 tablespoon vanilla extract
1/2 cup dried cranberries
1/4 cup sour cream or crème fraiche
Juice of 1/2 orange
1 large egg
1/2 cup confectioner’s sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1-2 tablespoons milk
Preparation:
Preheat oven to 425F degrees. Line baking sheet with parchment paper or silpat.
Whisk flour, sugar, orange peel, baking powder, and salt in a bowl to blend.
Add in butter, and use fingertips to rub mixture into a coarse meal-like consistency. Mix in vanilla and dried cranberries.
Whisk sour cream or crème fraiche, orange juice, and egg in a medium bowl to blend. Gradually pour liquid into flour mixture while stirring with a fork until a dough forms.
Turn dough out onto a lightly floured surface and knead a few times until smooth.
Pat mixture into an 8-inch round. Using a dough scraper, sharp knife, or pizza cutter, cut into 8 equal wedges.
Transfer wedges onto prepared baking sheet and bake for 12-17 minutes, or until golden brown.
In the meantime, make glaze by whisking confectioner’s sugar, butter, vanilla, and milk together in a small bowl until a thick glaze forms. Set aside.
When scones are golden, remove from oven and allow to cool on the rack.
Place a dollop of glaze in the center of each scone and allow it to melt on its own. Smooth remaining icing over the tops and cool slightly. Serve warm.