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Cranberry Recipes from Phoebe

Cranberry Spice Cake

This cake is good all on its own. It's moist, flavorful, & the cranberries burst very nicely inside the cake and combine well with the cream glaze. Enjoy!

cake:

2 cups all purpose flour

3/4 cup gluten free flour (such as brown rice flour)

1.5-1.75 tsp fresh ground black pepper

1/2 tsp each of cinnamon, ginger, allspice, cardamom

1/4 tsp clove (optional)

1/2 tsp baking soda

1 tsp baking powder

1 pinch salt

1 cup butter

1 cup sugar

1 cup brown sugar

3 eggs

1.25 cups yogurt (strained through a fine mesh strainer)

2-2.5 cups fresh cranberries

cream glaze:

1 cup heavy cream

1 cinnamon stick

6 whole cloves

1/4 cup brown sugar or 1/4 cup maple syrup

Preheat oven to 350. Butter 12 cup bundt or tube pan. Mix dry ingredients. Beat butter until fluffy. Add sugars until fluffier. Add eggs 1 at a time. Add yogurt and dry ingredients alternating half at a time until just combined. Add cranberries and mix until just combined. Put in pan and bake until center is done; a little more than an hour. Cool in pan for 10 minutes then turn onto cake plate and cool completely.

Glaze: Stir ingredients in pan over med-low heat until combined, bring to very gentle simmer (don't boil!) then reduce temp. Cook until slightly thickened. Let cool for a bit then discard cinnamon stick and cloves. Drizzle over cake.

Chicken with Kale & Cranberries

This is quick and easy and my girls really like it!

Serves 4 for a light dinner

1 med chicken breast lightly pounded, cut into strips & sprinkled with salt & thyme

1 bunch kale (any variety), chopped into 1 inch pieces (discard stalks)

2 T butter, olive oil, lard or a mix of them

1.5 cup cranberries, washed

1 med onion

1 T powdered mustard

1/2 cup dry white wine or chicken broth

1/2 cup water

2 T all purpose flour

2 T maple syrup

Serve over brown rice

Blanch kale in salted water for 5 min. Strain & set aside. Heat most of the butter in a large frying pan until foam subsides. Cook chicken quickly until just done, remove from pan and set aside. Add the rest of the butter & saute onion until soft. Add cranberries and begin to soften. Add wine or chicken broth, maple syrup, mustard and water and bring to a boil. Whicsk in flour until smooth. Add kale and cover. Let simmer until cranberries burst and become very soft, sauce is thickened and kale is fully cooked. Add chicken. Season to taste.

30 October 2011 at 10:34am | Share

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