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Cranberry Orange Bread

Makes 1 loaf
  1. 2 cups all-purpose flour
  2. 1 cup sugar
  3. 1 1/2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 egg, beaten
  7. 2 tablespoons melted butter
  8. 2 tablespoons orange zest
  9. 3/4 cup orange juice
  10. 1 cup L'ESPRIT Dried Cranberries
  11. 2 cups chopped walnuts
  1. Combine flour, sugar, baking powder, baking soda and salt, and set aside.
  2. In a large mixing bowl, stir together the egg, butter, and zest. Gradually add the flour mixture, stirring to blend.
  3. Add the orange juice and cranberries, then fold in the walnuts.
  4. Spoon into a lightly greased loaf pan and bake at 325 degrees for 1 hour.
  5. Cool on a wire rack for 15 minutes before removing from the pan. Serve cut into 1/2 inch slices.

Cranberry Butter

Makes 1 loaf
  1. 4 ounces L'ESPRIT Dried Cranberries
  2. 1 cup powdered sugar
  3. 1/2 cup butter
  4. 1 tablespoon fresh lemon juice
  1. In a food processor or blender, combine the cranberries and sugar and blend until finely chopped.
  2. Add the butter and lemon juice and process until smooth.
  3. Roll the butter into a log shape and wrap in wax paper.

Delicious on grilled chicken, muffins, toast, scones and nut breads.

Note: Can use 4 oz. cream cheese instead of butter.