So here’s what we’ve got. Fresh cranberries, of course. Pure maple syrup and a bit of dark brown sugar for both sweetness and rich depth of flavor.

And then we come to the “spiced” part of the equation. Cinnamon sticks, of course – cinnamon is so good in cranberry sauce. Cardamom, which gives this Spiced Maple Cranberry Sauce a festive, elevated vibe. Nutmeg, because fall. And ginger and cloves, because they fall perfectly into this equation. 

Homemade cranberry sauce benefits from citrus, and usually I’m an orange girl. But in this case, I thought lemon zest might lend a clearer, brighter vibe – plus, lemon and cardamom together are total BFFs. And let me tell you – SUCH A GOOD COMBO. For real. 

This Spiced Maple Cranberry Sauce is so easy to make and really elevates your homemade cranberry sauce game. Best of all, you can make it now and refrigerate until the big day. Or double the batch and freeze half for Christmas! Done and done.

Print

Maple Spiced Cranberry Sauce

Homemade cranberry sauce cranked up a notch, with pure maple syrup and brown sugar, lemon zest, and a litany of warming, elevating spices.

Author Kare

Ingredients

• 12 ounces about 3 cups fresh cranberries, picked over, shriveled cranberries discarded
• 1/2 cup water
• 1/3 cup pure maple syrup + more to taste
• 2 tablespoons dark brown sugar
• Zest from 1 medium lemon save a little zest for the garnish if desired
• 1 3-inch cinnamon stick
• 4 green cardamom pods
• 1/4 teaspoon freshly ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch ground cloves

Instructions

• Set a medium saucepan over medium heat. Add water, 1/3 cup pure maple syrup, and remaining ingredients. Stir to combine. Bring to a low bowl and cook, stirring occasionally, until most of the berries have burst and a sauce has formed, about 12 minutes. Taste and add additional pure maple syrup if desired (some cranberries are tarter than others, so you may need more than the recipe calls for). Remove from heat.
• Remove cinnamon sticks and cardamom pods. The pods should be easy to spot because they swell and lighten up when cooking.
• Store in an airtight container in the refrigerator until ready to serve, for up to 10 days. Or place in the freezer for up to 3 months.

The post Spiced Cranberry Sauce appeared first on Kitchen Treaty.

The photo – just one – was of the cookies inside a closed box, with only a tiny peek through the clear window into the blurry cookies inside. So, you know, I thought it might be nice to photograph and show the actual cookies this time. (Bonus that our kiddo’s school was holding a bake sale – the perfect opportunity to make these delicious morsels and then get them OUT of the house pronto. Because hello, addicting.)

Anyway, here’s the post and the recipe, along with pictures. Of the actual cookies. How novel! 🙂

—

Sometimes I just don’t know what to do to express a sentiment, other than bake someone something.

In this case, a friend and coworker of mine is moving out of the state. I think it’s going to be such a great thing for her and her family, but doggone it, I’m going to miss her!

So I made her these White Chocolate Cranberry Oatmeal Cookies. I know it doesn’t even begin to show, well, much of anything, but I figured they may need some sustenance on their long drive to their new home, and if nothing else, I’m good for providing sustenance!

These White Chocolate Cranberry Oatmeal Cookies are probably my favorite oatmeal cookie of all (okay, other than these). They’re uber buttery, melt-in-your-mouth, loaded with white chocolate and tart-and-chewy dried cranberries … oh and, of course, oats, which make them 100% healthy. Right? Right?!!

By the way, I don’t have any vegan or dairy-free options for this one yet, but I’m working on it and will update as soon as I’ve perfected the alternatives!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

White Chocolate Cranberry Oatmeal Cookies

Tender, buttery oatmeal cookies packed with melty white chocolate chips and tart dried cranberries. Perfect for the holidays but a favorite year-round cookie too!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Calories 193kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine-grain sea salt or table salt
• 1 cup dried cranberries
• 1 11-ounce bag white chocolate chips (about 2 cups)

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Place butter in a large mixing bowl or the bowl of a stand mixer. Beat butter with hand mixer or stand mixer until pale and fluffy, about 2 minutes. Add the brown sugar and mix again until fluffy, about 2 more minutes. Add eggs one at a time, mixing to incorporate completely each time. Add the vanilla and mix to combine.
• To a large bowl, add the oats, flour, baking soda, and salt. Stir with a whisk or wooden spoon until combined.
• Add the dry ingredients to the wet and mix JUST until the flour is combined. (Don’t overmix or the gluten will develop in the flour and give your cookies an unpleasant texture!)
• Add the white chocolate chips and cranberries. Stir them in with a sturdy wooden spoon, just until incorporated.
• Drop spoonfuls or scoopfuls onto an ungreased cookie sheet (I like to line mine with these parchment paper sheets for easy clean-up). Lately I’ve been making these cookies a bit bigger, with a cookie scoop that’s the equivalent of about 1/4 cup. Make yours as small or large as you like!
• Bake until they spread, start to set, and are beginning to brown, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack and let cool the rest of the way.
• Cookies keep in an airtight container at room temperature for about 4 days.

Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 97mg | Fiber: 1g | Sugar: 15g

Originally posted November 8, 2009. Updated December 8, 2017.

The post White Chocolate Cranberry Oatmeal Cookies appeared first on Kitchen Treaty.

The fact is, cranberry fluff salad is not health food, and I don’t think it could be farther from it if it tried. I mean, it’s got a ton of sugar (granulated sugar + marshmallows) and let’s not even get started on the amount of fat from the coconut cream.

Another fact? TOTALLY WORTH IT.

Cranberry fluff salad normally contains cranberries, sugar, whipped cream, crushed pineapple, marshmallows, and pecans. Unfortunately, the whipped cream makes it a no-go for vegans and non-dairy folks. And the marshmallows, with their gelatin, mean vegetarians can’t indulge either.

And I tell you, it’s just sad to look upon a bowl of the magenta magnificence of cranberry fluff salad on your holiday table and not be able to have a scoop.

But no more! Because I’ve created a vegan version. And it is equally magenta. And equally marshmallowy-good.

First, we finely chop fresh cranberries with granulated sugar, then let them macerate for several hours. The juicier the result, my dear!

Then, we stir in some crushed pineapple and pecans. THEN … we whip up some coconut whipped cream and fold that glorious stuff right in there along with an obscene amount of vegan mini marshmallows.

I like to sprinkle a few extra pecans on top for good measure.

Retro-licious vegan cranberry fluff salad right here baby. Because I’m dreaming of a pink – and a bit more plant-based – Christmas.

(more…)

The post Vegan Cranberry Fluff Salad appeared first on Kitchen Treaty.

I have a new and vivid fascination with champagne cocktails. An elegant champagne flute, some bubbly, a little flavoring, maybe a touch of fruit, and you’ve got perfect party fare. And endless possibilities.

I’ve yet to try the most classic iteration, with bitters and a sugar cube, but you can bet your strawberry I’ll be trying it soon. Once I figure out what bitters are.

Meanwhile, I’ve got a cranberry lime champagne cocktail for you. Red and green for Christmas Eve! So perfect I can hardly stand it. Oh, totally unrelated, speaking of hardly being able to stand something, you’ve got to check out these Candy Cane Christmas Tree Cupcakes over on Bakerella’s blog. So cute I’m pretty sure I just plain can’t stand it.

Okay, okay, tear yourself away from Bakerella’s fabulous blog and come back to me, will you? We’ve got some drinking to do!

Print

Cranberry-Lime Champagne Cocktail

This super-simple champagne cocktail with tangy cranberry, zingy lime, and sparkling wine adds a delicious - and festive - touch to the holidays.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 cocktails

Author Kare

Ingredients

• 1/2 cup cranberry juice the sweetened kind
• 2 tablespoons freshly squeezed lime juice
• 2 cups Champagne or sparkling wine we like Prosecco for this
• Frozen cranberries and thin slices of lime for garnish

Instructions

• Divide cranberry juice and lime juice between champagne flutes. Fill with champagne (about 1/2 cup each).
• Float the cranberries and the thin lime slice on top. Serve.

First published December 24, 2009. Updated and republished December 13, 2016.

The post Cranberry-Lime Champagne Cocktail appeared first on Kitchen Treaty.

The Story Behind the Recipe

For the longest time one of my favorite Starbucks treats was their orange-cranberry scone. It’s this gloriously huge hunk of tenderness with hints of orange, bits of dried cranberries, filled with a sort of cranberry jam, and drizzled with sweet icing. It’s not really something I get anymore seeing as how I avoid dairy nowadays and all of that, but I still crave that flavor combination. Bring on the cranberry orange oatmeal!

This is basically just a super simple recipe for creamy oats cooked up with a mix of water and almond milk for extra creaminess. But then, there’s that big ol’ cozy twist of flavor. Orange zest, warming spices, dried cranberries cooked right up with the oats so that they’re nice and sweet and plump by the time it’s served. I find, by the way, that the cranberries make this oatmeal plenty sweet, and that no added sugar is necessary – but you may want to add a drizzle of sweetener like pure maple syrup to the mix.

A smattering of pecans, a few extra cranberries, another drizzle of almond milk, and some pretty orange slices sweeten the deal. Cranberry Orange Steel Cut Oatmeal is a plant-based, super-hearty, uber-comforting breakfast – no Starbucks pastries needed.

Print

Orange Cranberry Steel Cut Oats

Creamy, warmly spiced, and just different enough to be special, this hearty oatmeal is full of cozy flavors – the perfect breakfast for when the weather turns colder.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 326kcal

Author Kare

Ingredients

• 1 cup water
• 1 cup unsweetened almond milk vanilla almond milk is delicious too
• 1/2 cup steel cut oats
• 1/2 cup dried cranberries
• 1 teaspoon orange zest from about 1/2 medium orange
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch ground cloves
• Pinch kosher salt

Optional toppings:

• Orange slices or diced orange I zest the orange then slice it for topping
• More dried cranberries
• Chopped pecans
• Pure maple syrup
• Additional almond milk

Instructions

• Add water, almond milk, oats, cranberries, orange zest, chia seeds, cinnamon, nutmeg, cloves, and salt to a medium saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until thickened and creamy, about 15 minutes.
• Remove from heat and spoon into bowls. Top with orange slices, dried cranberries, pecans, and more almond milk if desired. If you like a sweeter oatmeal, you may want to drizzle with pure maple syrup or your sweetener of choice.

Nutrition

Calories: 326kcal | Carbohydrates: 58g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 172mg | Potassium: 67mg | Fiber: 11g | Sugar: 22g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 256mg | Iron: 3mg

This is a sponsored recipe and blog post developed and written by me in partnership with Silk, a brand I love! Thank you for supporting the companies who support Kitchen Treaty.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways.

The post Orange Cranberry Steel Cut Oats appeared first on Kitchen Treaty.

This version’s a bit heartier than some, thanks to the addition of oats. I’ve done that once before, in this Blueberry Oatmeal Smoothie, and I figured it was time I did it again.

Oats are an awesome addition to smoothies. Aside from the added fiber, they bulk up your typical fruity base to help keep you satisfied for longer.

I love cranberry smoothies this time of year – not only for the health factor, but also because they’re just so darn seasonal! I mean, you can’t not look at this smoothie’s rosy hue and NOT feel good, am I right? (To feel even better, drink it too!)

Oh, and just an aside: pineapple may seem like a strange ingredient to add to the list, but stay with me here! The sweetness of the pineapple is the perfect counterpoint to the tart cranberries – no extra sweetener needed.

Print

Spiced Cranberry Oat Smoothie

Tart cranberries join up with warm winter spices for a festive smoothie with no added sweetener.

Author Kare

Ingredients

• 3 tablespoons rolled oats
• 1/3 cup unsweetened almond milk or your milk of choice
• 1/3 cup frozen pineapple chunks
• 1/3 cup fresh or frozen cranberries
• 1 medium ripe banana
• 1/4 - 1/2 teaspoon ground cinnamon to taste
• 1/8 teaspoon freshly ground nutmeg

Instructions

• Add all ingredients to the pitcher of a blender and puree until smooth. Serve.

The post Spiced Cranberry Oat Smoothie appeared first on Kitchen Treaty.

If you’re a Pinterest user, surely you’ve seen all of the “Make your house smell like Christmas!” posts this year. I adore the whole simmering pot idea and have done it many times myself.

But today, let’s talk about killing two birds with one stone. Except we’re a peaceful bunch, so we’re not going to kill birds (yikes!), nor throw stones for that matter. Um, I guess what I’m trying to say is this: Why don’t we make our houses smell fabulous and get a scrumptious sipper out of the deal at the same time?

This Slow Cooker Rosemary-Cranberry Mulled Cider is sort of an amped-up version of my favorite Crock Pot Spiced Cider recipe. I include rosemary for a festive green touch, and the subtle herbal note it adds is fantastic. And then cranberries, because I’ve decided that cranberries in spiced apple cider are the bomb. They add this wonderful tart element that makes the cider much less cloying than most – and therefore infinitely more drinkable.

Drink it straight up, booze-free, or try adding a splash (or pour) of rum. We were out of rum when I was making these, but we found apple vodka to be a fine substitute.

House smells good? Check. Tummy warmed? Check. Well, aren’t we an efficient bunch?!

(more…)

The post Slow Cooker Rosemary-Cranberry Mulled Cider appeared first on Kitchen Treaty.

Ready to get saucy with your leftovers, too? Here are 5 Delicious Ways to Use Leftover Cranberry Sauce.

The post 5 Delicious Ways to Use Leftover Cranberry Sauce appeared first on Kitchen Treaty.

Starbucks is a weakness, for sure. And around this time of year, their cranberry bliss bars are also a weakness. A buttery blondie base studded with white chocolate and cranberries and then smothered in cream cheese frosting, more cranberries, and a white chocolate drizzle? Pure holiday nirvana.

I allow myself maybe one or two per year, but that doesn’t mean I don’t dream about them otherwise. Or offshoots. Like Cranberry Bliss Muffins. I had to create them. It was my calling. My mission. My density.

The muffins themselves are buttery and craggy, more dense than light, almost more moist scone than cake. With their cream cheese frosting and white chocolate drizzle, I didn’t want the muffin itself to be light and fluffy. Otherwise, they would be cupcakes! These are unmistakably muffins – but with frosting. And toppings. And awesomeness.

A muffin with frosting – totally acceptable for the holidays.

A few recipe notes

The base of these muffins is adapted from the blueberry muffin recipe in a seriously incredible new cookbook, The New Best Recipe, from the editors of Cook’s Illustrated. These guys exhaustively test recipes until they come up with what, they feel, is the best version of each one.

It’s a different sort of muffin recipe – no milk, only sour cream – but the result is rich and thick, even vaguely reminiscent of the blondies these muffins are inspired by. Be sure to follow the steps as stated – vigorously whisking the egg, beating it with the sugar, GENTLY folding the wet and dry ingredients together – or your muffins may turn out tougher than you like.

Print

Cranberry Bliss Muffins

Holiday breakfast perfection. Inspired by Starbucks' Cranberry Bliss bars, these decadent muffins are studded with white chocolate chips and dried cranberries, then slathered with a cream cheese frosting, cranberries, and a white chocolate drizzle.

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 2 cups all-purpose flour* 240 grams
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup dark brown sugar packed
• 4 tablespoons unsalted butter melted
• 2 teaspoons pure vanilla extract
• 2 teaspoons orange zest optional
• 1 1/4 cups sour cream
• 1 1/2 cups dried cranberries lightly chopped, divided
• 1 1/2 cups white chocolate chips divided

For the cream cheese frosting:

• 4 ounces cream cheese room temperature
• 1/4 cup unsalted butter room temperature
• 1 1/2 cups powdered sugar aka confectioners' sugar
• 1 teaspoon pure vanilla extract
• Pinch salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Prepare a standard-size muffin pan with 12 cups by either greasing the cups with butter or a non-stick oil spray or by adding cupcake liners.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined, another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.
• Chop the cranberries (if you haven't already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.
• Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that's okay. Better to have spots of flour than to overmix.
• Using a trigger-handled ice cream scoop or large spoon, scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, make the frosting. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl using a hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.
• Frost cooled muffins with a knife - each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. I find my luck varies depending on what brand of white chocolate chips I use (I do like Ghirardelli the best). Another option would be to use a double boiler to melt the white chocolate. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.
• The muffins keep well in an airtight container at room temperature for 2-3 days, much beyond that and they get a little stale. You could also freeze the muffins then thaw and frost/garnish before serving.

The post Cranberry Bliss Muffins appeared first on Kitchen Treaty.

Tender and buttery, this cranberry orange bread is so easy to make, too – ready in just about an hour, and no yeast or starter in sight.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Make Cranberry Orange Irish Soda Bread
• More Irish Soda Bread Recipes

• Jump to the full, printable recipe
• Read reader reviews & comments

The Story Behind the Recipe

You know, I feel a little guilty about this (shock – I’m a mom who feels guilty), but quite possibly my favorite part of the day is naptime.

I feel guilty because, you know, my favorite times should be while I’m basking in the glow of a toddler hug, or oohing and mmm-ing over a wedge of plastic pizza, or reading Rainbow Fish and answering important compound questions like “What’s fishy doing?! What’s shark doing?? What’s the water doing?!”

Those moments definitely are wonderful. But naptime … ahhhh. What a glorious, glorious time of day it is.

In lieu of soap operas and bonbons (like any stay-at-home-mom actually does this – when do we ever let ourselves sit still?!), I’ve discovered an even better naptime pleasure. In our new house, I’ve found the perfect spot at the far end of the kitchen island, where I can park myself in view of trashy TV on Hulu Plus.

I can chop onions for dinner’s recipe while watching The Bachelor (oh, that Juan Pablo). Or, say, I can watch the latest Nashville (Deacon’s new girlfriend and Teddy?!! NOO!!!) while sifting and stirring and kneading a loaf of Cranberry Orange Irish Soda Bread.

Mix. Knead. Rewind (“did they REALLY just do that?!”). Form into a loaf. Pat. Slice. Smile.

During a particularly long nap this past week, I did just that. I may have also watched the latest Nashville twice in a row while doing it. What?! When you’re multi-tasking, you miss stuff!

Ingredients

• Flour – I like to use all-purpose flour in this Irish soda bread recipe.
• Sugar – For a bit of added sweetness.
• Baking soda – It wouldn’t be soda bread without it!
• Salt – To help balance the flavors.
• Butter – For a buttery, tender loaf.
• Buttermilk – You can grab buttermilk from the store, or make your own by mixing 2 tablespoons of vinegar or lemon juice with a little less than 1 3/4 cup milk.
• Egg
• Orange zest – I like to use an organic orange for the zest. A microplane grater makes quick work of the zest; just grate the first layer of the peel off (don’t go deep enough to get any of the bitter pith)
• Dried cranberries

How to Make Cranberry Orange Irish Soda Bread

The dough comes together by first adding the dry ingredients to a large bowl, then you work the butter in until it resembles coarse crumbs.

In a separate bowl, whisk together the buttermilk, egg, and orange zest. Then, make a well in the dry ingredients and pour in the buttermilk mixture.

Stir the ingredients tighter just until the dough starts to come together, then add the dried cranberries and stir just until incorporated. The dough will be wet and sticky; that’s okay! That’s how it’s supposed to be.

Turn the dough out onto a floured surface, sprinkle a bit of flour over the top, and gently knead the dough, just working the flour in. Add more flour a little at a time until the dough is easy to handle and no longer sticky.

Shape it into a round and set it on a parchment-lined baking sheet, and cut a + sign in the top.

Now it’s time to bake it! You’ll want to bake your cranberry orange Irish soda bread until you can tap on the top and it sounds a bit hollow.

Cool that gorgeous loaf for 10 minutes or so, then it’s safe to cut in! A generous smear of butter highly recommended.

This Irish soda bread is pretty far from a traditional recipe, but that doesn’t make it any less delicious. This recipe results in a dense, buttery-golden-crisp loaf flavored subtly with orange and studded with dried cranberries. And there is no, I mean NO, better toast to be had.

Especially when enjoyed at naptime.

More Irish Soda Bread Recipes

• Vegan Irish Soda Bread
• Irish Soda Bread Muffins
• Ina Garten Inspired Irish Soda Bread

Print

Cranberry Orange Irish Soda Bread

Crusty, buttery, and full of flavor. This Irish Soda Bread might not be the most traditional version ever created, but it is quite possibly the most delicious!

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 387kcal

Author Kare

Ingredients

• 4 3/4 cups all-purpose flour DIVIDED
• 1/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1/2 cup cold unsalted butter cut into squares, 1 stick
• 1 3/4 cup buttermilk
• 1 large egg
• 1 tablespoon freshly grated orange zest from 1 medium orange
• 1 cup dried cranberries

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a cookie sheet with a silicone mat or a piece of parchment paper, or coat with non-stick spray.
• In a large bowl, mix together the four cups flour, sugar, baking soda, and salt.
• Add the butter and with a pastry blender or your fingers, squeeze and mix the butter in with the flour mixture until the butter is about the size of peas.
• In a medium bowl, whisk together the buttermilk, egg, and orange zest.
• Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon just until the dough starts to come together. Add the dried cranberries and stir just until incorporated. The dough will be wet and sticky.
• Spread some of the remaining flour onto a flat surface and turn the dough out onto it. Sprinkle a bit more flour over the bread and fold the dough around the flour, gently kneading the dough just to work the flour in. Add more flour as you go, until the dough is no longer sticky.
• Form dough into a round loaf and place on the baking sheet. With a sharp knife, cut an “X” into the top.
• Bake for 45 – 55 minutes, or until golden brown and the bread sounds a little hollow when you knock on it. You can also try using a cake tester just to be sure – when it comes out clean, it’s done.
• Let cool for at least 10 minutes, then slice, butter, and serve. Wrap tightly with plastic wrap; keeps at room temperature for up to 3 days.

Nutrition

Serving: 1slice | Calories: 387kcal | Carbohydrates: 63g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 583mg | Potassium: 136mg | Fiber: 2g | Sugar: 16g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

The post Cranberry Orange Irish Soda Bread appeared first on Kitchen Treaty.