THIS WEEK’S RECIPE: CRANBERRY BREAD
Cranberry bread just might be the answer to the universe. Sweet? Yes. Tart? Yes. Dessert? Yes. Breakfast, toasted and topped with a smear of butter? Yes. In my family it’s also a holiday tradition, thanks to my lovely mom, who makes it and gives it widely, with love. She inherited this recipe from a friend in downstate Illinois, which means it has made the rounds from Illinois to Texas to Massachusetts and now—if you like it and share it, too—beyond.
WHAT YOU’LL NEED
» 2 cups flour
» 1 cup sugar
» 1 tsp salt
» ½ tsp baking soda
» 1 egg, beaten
» 1 tsp grated orange peel
» ¾ cup OJ (sometimes I use mango juice for kicks, although last night I used the juice from the orange I grated—zesty!)
» 2 to 3 cups fresh cranberries (or substitute half raisins)
» ¼ cup butter
WHAT TO DO
Sift dry ingredients. Cut in butter until mixture is crumbly; don’t be afraid to get your fingers in there. Add egg, peel, and juice. Stir until just evenly moist. Fold in cranberries and raisins, if using. (My pref: all cranberries, all the time.) Spoon into greased and floured loaf pan. Bake at 350 for 1 hour and 10 minutes, or until an inserted knife comes out clean. Remove from pan and cool. Slice. Eat. Smile.
With many farm shares winding down for the season, we’ve put the CSA Cookoff to bed for the year. Look for it again in late spring, sprouting along with the arugula and asparagus. In the meantime, meet HOME Cooked, a winter-friendly recipe file that revels in the earthier corners of the fridge and the pantry. Think root veggies and baked goods. We’ll post a recipe each week, featuring dishes from you. Don’t be shy. Share the goods. Especially the baked goods.