Aunt Sara’s Cranberry Bread with Cranberry Butter


cranberry bread with cranberry butter 2


Cranberries are finally available! I have been looking forward to this for months now. Cranberries are a seasonal treat that I enjoy.  I try to freeze a few bags when they are in season, but apparently, I forgot to do that last year.

I always say that my best recipes were passed to me by friends and family!   This family gem is no different.  Cranberry Bread with Cranberry Butter is one of my favorites. It’s delicious warm out of the oven, but my favorite way to have it myself is lightly toasted and served warm with this flavorful butter.

With many planning for Christmas already, this bread makes a thoughtful and lovely gift.  It’s also wonderful to take to parties and gatherings during the holiday season.

Aunt Sara's Cranberry Bread with Cranberry Butter
  • Bread:
  • ¾ c. orange juice
  • 1 egg, beaten
  • 2 tbsp. vegetable oil
  • 2 c. all-purpose flour
  • ¾ c. sugar
  • 1½ tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • 1 c. chopped fresh cranberries
  • ½ c. chopped pecans or walnuts
  • Butter:
  • 1 c. fresh cranberries
  • 1 c. sugar
  • ½ c. butter
  • 1 tbsp. lemon juice
  1. For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
  2. In a small bowl, mix together orange juice, egg, and oil. In a separate bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Add the wet ingredients to the dry ingredients, stirring until moist. Fold in the cranberries and nuts. Pour into prepared pan. Bake 50 to 60 minutes or until a toothpick inserted into center comes out clean. Serve with Cranberry Butter.
  3. For the butter: In the bowl of a food processor, pulse the sugar and cranberries until chopped well. Add butter and lemon juice and pulse just enough to mix well.


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Cranberry Relish

cranberry-relish-12This recipe and article printed in my newspaper columns on Wednesday, November 23, 2016.  It was a very busy time and I never shared it with you here on NJSD.  This cranberry relish is amazing and would be wonderful on your Christmas table!

I ‘m not sure where the year has gone but tomorrow is Thanksgiving. Christmas seems to creep up quickly after Thanksgiving and before you know it we will be in 2017! I love the holidays, but I sure do wish time would slow down. By the time this article prints, Greg and I will be celebrating our 29th wedding anniversary! In December our oldest child will graduate college. All of this does not seem possible.

I’m thankful for the good life the Lord has given me. I’m thankful for family and friends, health, and wonderful readers of NJSD! This Thanksgiving I wish you blessings of health and happiness!

I seem to share a cranberry recipe every year. There’s just something about cranberries that make the holiday meals special. This Cranberry Relish is incredibly good, and hopefully, you will use it again and again throughout the holiday season. This particular recipe ranks high on my list of favorites. I hope that you grab the ingredients on that last minute run to the store and give this delicious relish a try!


Cranberry Relish
  • 4½ c. fresh cranberries, washed and picked through
  • 1½ c. granulated sugar
  • 1 c. chopped walnuts,lightly toasted
  • 1 c. orange marmalade
  • 2 tbsp. lemon juice
  1. Toss the cranberries and sugar together. Place in a lightly greased 2-quart baking dish. Cover with foil and bake at 350°F for 1 hour.
  2. Remove from oven and stir in the walnuts, marmalade, and lemon juice.
  3. Store in the refrigerator in an airtight container.
  4. Serve cool or at room temperature.


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Pomegranate, Cranberry, and Brie Bruschetta



I have gone from a balcony overlooking the gulf in Florida to the house where I grew up in North Georgia. Last week I was enjoying a fall vacation and this week I’m helping my mom out after a back injury. Life throws us curve balls sometimes, but the unexpected time with my mom has been nice for both of us. Instead of running here and there to get a million things done like most visits, we have sat and talked, laughed, and even cried.

If nothing changes, I will not be visiting again until after Thanksgiving. So, to help mama out, I unpacked a few Christmas decorations in the basement. I have them upstairs for her to easily display after Thanksgiving. Going through the ornaments and decorations, that I remember from childhood, has me filled with holiday spirit.

The countdown to Thanksgiving is on. Only three short weeks away and then the Christmas parties will begin. Whether it’s an office party, a get-together with friends, or family time, appetizers are needed throughout the holiday season. This is a great bruschetta for the holidays. It is different from your traditional bruschetta, but it too has an excellent flavor. This bruschetta adds beautiful color to any holiday table from Thanksgiving through Christmas. This recipe if for a small gathering or party, but can easily be doubled.

(This recipe appeared in The Courier Herald October 4, 2015)

Pomegranate, Cranberry, and Brie Bruschetta
  • ¾ c. pomegranate seeds
  • ½ c. fresh or frozen cranberries, chopped, thawed
  • 2 tbsp. sugar or Splenda Sugar Blend
  • 1 tsp. finely shredded orange zest
  • Dash salt
  • 6-oz. baguette-style French bread, cut diagonally into 16 slices
  • Non-stick cooking spray
  • Freshly ground black pepper
  • 1 (6-oz.) log Brie cheese, cut diagonally into 16 slices
  • 1 tbsp. fresh basil, chopped (cilantro is a nice substitute)
  1. In a small bowl combine pomegranate seeds, chopped cranberries, sugar, orange zest, and salt. Cover and chill up to 3 days.
  2. To serve, preheat oven to 350 degrees. Place bread slices on a baking pan. Lightly coat both sides with cooking spray; sprinkle with black pepper. Bake 8 minutes, turning once. Top with cheese. Bake 4 minutes more or until cheese is softened.
  3. Stir basil into pomegranate mixture; spoon onto bread. Serve warm.
The pomegranate/cranberry mixture is best made 1 day ahead.


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Cranberry Salsa


photo-33I am so excited to share this terrific new recipe for Cranberry Salsa with you!  This stuff is incredible!  As you can see we have tried it several different ways, even as a side to roasted pork loin (not pictured).  You just can’t go wrong with this lip-smacking salsa!

It’s the time of year when fresh cranberries show up at the store.  I always feel that I must pick up few bags.  It’s one of those things I do to begin the holiday season.  I usually make my Aunt Ruby’s cranberry salad to start the season.  The day I made this I was looking to do something a little different.  In fact, I had just made fresh peach salsa a few days before and decided that cranberries might make an interesting salsa too.  Holy smokes…it was better than I could have imagined!

We first had it with roasted pork loin and it was fabulous.  The next day I wanted to include it with my lunch so I made a sandwich with bacon, goat cheese, lettuce, cheddar cheese, and cranberry salsa and it was delicious!  I packed up a jar of the salsa to take to my mothers and we poured it over cream cheese to eat with corn chips and that was addicting!  It is simply scrumptious!!
I will be making this for my Thanksgiving turkey this year!  If you make this salsa let me know how you serve it.

Cranberry Salsa
  • 1 (12-oz.) bag cranberries, fresh or frozen
  • 2 naval oranges, peeled and sectioned
  • ½ bunch cilantro, chopped
  • ½ c. finely chopped red onion
  • 1 jalapeño pepper, seeded and minced
  • 2 limes, juiced
  • ½ tsp. salt
  • ½ c. sugar
  1. Combine cranberries, orange segments, cilantro, red onion, jalapeño, lime juice, salt and sugar in the bowl of a food processor fitted with a metal blade. Pulse several times until cranberries are chopped medium to coarsely. Pour into a bowl and cover. Refrigerate at least 1 hour before serving. Let stand at room temperature about 20 minutes before serving.


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