Sunday Morning Coffee +Thanksgiving Leftovers 2FER #2: CRANBERRIES
My favourite version of a traditional accompaniment combines fresh or frozen cranberries, orange juice, sugar and a whole orange to make a fresh, tangy relish for turkey or chicken. Use your microwave to make this fuss-free or, if you prefer, cook and stir on the stovetop a day ahead then cool until it’s time to serve.
- 1 package fresh or frozen whole cranberries [ about 2 cups
- 1 whole orange
- 1 cup sugar
- 1 cup orange juice**
**I usually combine a couple of spoonfuls of orange juice concentrate with warm water, but if you don’t have orange juice, just go ahead and use plain water for a slightly less “orange-y” sauce.
Slice off the stem and blossom end of the orange. Cut the orange in chunks and throw into a food processor or blender with the orange juice. Process until all the peel is shredded. Combine the orange with the sugar and cranberries in a VERY LARGE microwavable bowl ( ask me how I know this will bubble over if the bowl isn’t at least twice as big as I think I need!). Cover and microwave on high for about 8 minutes until bubbling. Remove cover, stir and continue to microwave uncovered on high for another 8-12 minutes or until the berries have popped and the sauce begins to thicken. [Sauce will thicken considerably more as it cools.] Cool to lukewarm and then refrigerate until dinner time.
This Canadian Thanksgiving, though, I popped the finished sauce into the fridge and….
FORGOT ABOUT IT!!!
When we remembered [just before I served dessert!], it was too late for dinner, so I was left with a double batch of sauce to use up. So, Sunday baking for LaRosa was an experiment: Joe Zaleski’s coffee cake from the old Quilter’s Neighbourhood site adapted for a fruit filling instead of the usual streusel.
Oh wow! Now we have a NEW family and church favourite: I have stockpiled bags of cranberries and plan to make up batches of sauce just for this wonderful
Zinger Joe’s Cranberry Coffee Cake
bake at 350º for about an hour: makes a 9″ bundt or tube cake.
- 1/2 cup butter or margarine
- 1 3/4 cup sugar
- 3 eggs
- 3 cups flour
- 4 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups sour cream or yoghurt
- 1 1/2 tsp baking soda
- zest of 1 orange
- 1/4 cup sugar
I promise you: this is well worth using every bowl in your kitchen. Like the original recipe, you’ll need to start by organizing different bowls of ingredients, then combining them. Here’s how that goes:
- Bowl #1: beat together margarine with first amount of sugar until creamy. Add eggs one at a time and beat well.
- Bowl #2: stir together flour, baking powder and salt.
- Bowl #3: Sprinkle soda over yoghurt [or sour cream] beat with a whisk until light and foamy
- Bowl #4: Cranberry sauce [we use our own recipe from above, but you could also use a can of whole cranberry sauce –not jelly)
- Bowl #5: Stir together 1/4 cup sugar with orange zest and set aside.
Grease a 9″ bundt or tube pan. [I use Pam®]
Add flour and yoghurt mixture alternately to margarine mix, beginning and ending with flour. Beat well after each addition.
Spoon half the batter into the bottom of the pan. Spoon cranberry sauce evenly over the batter. Top with remaining batter. Swirl with a long thin knife until bits of cranberry show through the top, but DO NOT STIR…you want to have streaks of berry not a pink cake! Smooth the top then sprinkle with the orange/sugar mix. Bake in middle of oven for about 1 hour or until it tests done. Cool in pan on a rack for 10 minutes, then turn out to cool completely.
Makes a wonderful dessert or a morning snack…sustenance for shopping on Friday after Thanksgiving, perhaps?