Cranberries are so nutritional. Here are two recipes we found at the Ocean Spray website. Click here for more recipes.
Bon Appetite!
Cranberried Lemon Yogurt Bread
INGREDIENTS:
2 cups flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda
1/4 cup butter or margarine, softened
3/4 cup sugar
1 cup lowfat yogurt, plain
2 eggs
1/4 cup lemon juice
1 6 ounce package Ocean Spray® Original Craisins® Dried Cranberries
1 lemon, zest of 1
GLAZE:
1/2 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon lemon zest
DIRECTIONS:
Preheat oven to 350ºF. Grease and flour a 9x5-inch loaf pan.
Combine flour, baking powder, salt and baking soda in a large bowl; set aside.
Using an electric mixer, beat butter or margarine and sugar in a medium mixing bowl, until light and fluffy. Add yogurt, eggs and lemon juice; mix well. Stir in dried cranberries and lemon zest. Add to dry ingredients. Stir just until dry ingredients are moistened.
Spread batter evenly in pan. Bake 50 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on a wire rack.
Makes 1 loaf.
INGREDIENTS:
1/3 cup sugar
2 teaspoons yeast
3/4 cup milk
1/4 cup butter, melted
2 eggs
FILLING:
1 egg
1 tablespoon water
3 1/4- 3 3/4 cups flour
1 cup Ocean Spray® Craisins® Original Dried Cranberries
1/2 cup apricot jam
1/4 cup chopped walnuts
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
DIRECTIONS:
Combine 2 cups flour, sugar and yeast in a medium mixing bowl. Combine milk and butter and heat to a temperature of 120ºF - 130ºF. Add to dry ingredients, mixing thoroughly. Add eggs; mix well. Add enough of remaining flour to make a soft dough that is not sticky when handled.
Lightly grease a medium mixing bowl. Place dough in bowl and roll around so that it is lightly covered with grease. Place bowl with dough in a warm place until it has doubled in size. Set aside. Meanwhile, combine egg and water in a small mixing bowl; set aside. Combine filling ingredients in a medium saucepan. Cook on low heat until jam has melted, stirring occasionally.
Bake at 350ºF. Grease a cookie sheet.
Punch down dough and place on a floured surface. Roll into a 13 x 11-inch rectangle. Cut into 3 11 x 4-inch strips.
Spread about 1/3-cup filling on each strip, leaving 1/4-inch all around. Brush egg mixture on edges. Fold strips over lengthwise, pressing to seal edges. Place seam side down on cookie sheet. Repeat with other 2 strips.
Braid the 3 strips. Press ends together to seal, tucking underneath braid. Brush with egg mixture. Cover and let rise in a warm place until double in size.
Bake for 30 minutes or until golden brown.
Makes 1 loaf.
