I don’t have much to say about these recipes except that they are easy and delicious!
The bread is light and fluffy, with a great mix of sweet and tart. The jam is a fun twist on typical holiday cranberry sauce, and tastes great on top of breads, muffins, pancakes, and more!
Here is the recipe for the bread, which is more of a quick bread or loaf since it doesn’t have yeast.
- 1 cup apple sauce or apple butter
- 1/3 cup sugar
- 2 and 1/3 cup flour
- 2 teaspoons baking soda
- 1 cup dried cranberries
- Preheat oven to 350F and grease loaf pan (I use a cast iron pan)
- Whisk together the apple sauce or butter and sugar. In a separate bowl mix the flour and baking soda.
- Add the dry to the apple mixture and stir until lightly combined. gently fold in cranberries.
- Pour into the prepared pan and bake for about 35-40 minutes.
- Cool and enjoy!
This quick cranberry bread is one I make often! I developed this recipe after experimenting with a version of pumpkin bread my mother in law gave me. I liked the original recipe but it had ingredients I don’t normally buy, so I wanted to adapt it to fit our lifestyle. By the way, my cotton hot pads are from Heritage Ways. I cannot recommend them enough!!
Here is the easy recipe for the cranberry jam. Please be aware that this is not a speedy process, and could take an hour to make.
- 8 cups of fresh or frozen cranberries
- 2 cups of water
- 4 cups of sugar
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 teaspoon each of powered nutmeg, ginger, cloves, and allspice
- Combine all ingredients in a large pot and bring to a boil (be sure to stay close by, as it can easily boil over!).
- Once a rolling boil has been reached you can turn down the heat to a gentle boil and stir often to prevent burning.
- Continue to cook and thicken the jam until the desired consistency is reached. For me this was about an hour because I waned a very thick final product.
- If desired, ladle hot jam into hot and sterilized canning jars, and top with a hot sterilized lid. You may choose to water bath them if desired, but I did not and they are shelf stable.
- If you wish to make the canning process easier, simply fill jars and refrigerate for a couple weeks or freeze for longer (be sure to leave about an inch of space for expansion!!).
This jam yielded about 6 cups. It tastes like cranberry sauce but with more spice and sweetness.
Remember I said I wanted my jam to be thick? It’s so thick I can turn the jar upside down and it doesn’t slide out!
I like to eat this jam with the cranberry bread, but I am planning to bring a jar for Christmas dinner so people can eat it with the rest of their meal.
Both of these recipes are fairly easy and not too time consuming, so I hope you will consider trying them out! I think a loaf of this bread with a jar of the jam would be a great Christmas gift!