A guest post from our customers the McDonald Family:
With Thanksgiving upon us this week already, no table is complete without some sort of cranberry sauce. A tradition on our Thanksgiving table has always been Cranberry Orange Sauce that my Grandma used to make. The recipe consists of just three ingredients: cranberries, oranges, and sugar to taste. For our table we used approximately two pints of cranberries, four oranges, and three tablespoons of sugar. In order to chop all the ingredients we still use my grandma’s old fashion meat grinder however a food processor would work just fine. The instructions are as simple as feeding the cranberries and oranges through the grinder (food processor). Once ground up add your sugar to taste. Allow the sauce to refrigerate at least over night in order to chill and for the flavors to really come out. (The longer it chills the better) This is sure to be a big hit at your table! Happy Thanksgiving!
2 Pints Organic Cranberries
4 Organic Oranges
3 Tbs cane Sugar
Combine cranberries and oranges in food processor or feed through a meat grinder. Add sugar to taste and refrigerate at least overnight.
A guest post from the McDonald Family:
Banana Cranberry Bread
Most everyone loves banana bread, but why not add a little more flavor to it, cranberries. Fall is here and cranberries are in season. It’s great for breakfast or a snack. It’s a one of our favorite family recipes. I enjoy it with a cup of coffee in the morning, and even our 2-year-old son even loves it. It’s one of the few ways we can get him to eat cranberries. It’s an easy recipe to follow and takes about an hour to bake.
Prep time:20 minutes
2 cups all-purpose flour
¾ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
½ cup granulated organic or cane sugar
½ cup organic brown sugar
1 ½ cups mashed ripe bananas (2-3 bananas)
1 teaspoon vanilla extract
1 ½ cups chopped cranberries (whole cranberries optional)
Preheat oven to 325 degrees F. Evenly grease 8 ½ “ by 4 ½ “ metal loaf pan.
In medium bowl, stir flour, baking powder, salt, and baking soda with whisk.
In large bowl, with mixer at medium speed, beat butter, vanilla extract and granulated and brown sugars until light and fluffy. Beat eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture. Beat just until blended. Add in cranberries and mix well.
Pour batter into prepared pan. Bake 1 hour (give or take a few minutes) until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack.