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
- 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
- 1 c. fresh cranberries
- 1 c. sugar
- ½ c. butter
- 1 tbsp. lemon juice
- For the bread: Preheat oven to 350℉. Grease and flour a 4 x 8-inch loaf pan and set aside.
- 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.
- 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.
I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!
Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.
This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.
(This recipe appeared in The Courier Herald on October 28, 2015.)
- 1½ lbs. shrimp, peeled & deveined
- 1 mango, diced
- 1 small red onion, chopped
- ½ bunch cilantro, chopped
- 1 jalapeño pepper, seeds removed & diced
- 4 limes, squeezed
- 4 lemons, squeeze
- ½ orange, squeezed
- ½ grapefruit, squeezed
- Salt to taste
- Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
- Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
- Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
- Serve with corn chips or saltine crackers.
Best made the day before serving. However, drain off the citrus juice after the specified marinating time.