RECIPE. Dec 14, 2010

Cranberry Inspiration

I have to be honest. A large part of the reason I decided to feature this recipe, other than it’s deliciousness, is the cranberries covered in sugar just seemed so, well, festive. While I have a few favorite recipe books, I rarely pick one up that peaks my interest anymore. While trying to bake and cook within the season and obtain most of my ingredients from as local sources as possible, it limits my interest in dishes that require exotic ingredients. While I have not written these recipes off entirely, I want to dedicate the bulk of my kitchen time to cooking seasonly. Surprisingly, it’s difficult to find a really good book that gives seasonal recipes that are clear, simple and inspiring.

A friend had recommended a book a month ago and then proceeded to cook a recipe out of this book and invited our family over for dinner. On first bite I was sold on discovering the rest of the book and we did a cookbook exchange right then and there.This recipe caught my eye as I’ve been craving cranberries since seeing this post at but I was interested in decreasing the amount of butter and sugar. While perusing this new book “Simply in Season” I found several recipes that got me all geared up to spend some serious time in the kitchen and this was one of them. I have to give the book back soon but I won’t go long without obtaining my own copy.

Preheat oven 350 degrees.Combine and spread cranberries and sugar over bottom of greased 8x8 pan. Sprinkle walnuts over cranberries. Cream together butter and sugar with electric mixer. Add eggs and vanilla and mix well.

Combine flour, baking powder and salt in separate bowl then add to creamed mixture, mixing well. Drop batter by large spoonfuls over cranberry mixture. Bake for 40 minutes or until toothpick comes out clean. I topped it with a little maple yogurt and fell in love. Enjoy!