Didja know National Cranberry Day is coming up on November 23? We’ve talked before about how the cranberry is the Bay State’s
official state berry, thanks to some lobbying school children. We happen to adore the tart flavor of this lovely little fruit so we bring to you this family recipe that is sure to be a hit in your household too. If you’ve got company coming for Thanksgiving, this is an easy quick bread that you can make ahead of time. Perfect for that crazy Thursday morning when your mother-in-law is dashing about the house looking for her misplaced phone and your brother is wrestling with the kids, causing the dog to bark. Just make some coffee, slice it up, and breakfast is served.
Check out America’s Hometown Thanksgiving Celebration in Plymouth, November 20-22, 2015, with a parade, the New England Food Festival, music and more.
Cranberry Nut Bread
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup butter
- 1 cup sugar
- ¾ cup orange juice
- 1 tablespoon orange zest
- 1 egg
- ½ cup chopped pecans
- 1 cup frozen cranberries, chopped in food processor
In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside. In a mixing bowl, cream butter and sugar with electric mixer until combined. Add orange juice, zest, and egg; mix until combined. Add pecans and cranberries and stir by hand until combined. Add flour mixture and stir by hand until just combined, taking care not to overmix. Pour into two loaf pans lined with parchment paper. Bake at 350 degrees for one hour or until golden brown.
The humble little cranberry — tart enough to make your mouth pucker — has a long history in Massachusetts. Native Americans ate them, and the first commercial beds were planted in 1816. The name
is a bungled derivation of “craneberry,” so called by the Pilgrims because the spring blossoms resemble the head and bill of a Sandhill crane. The geography of the area is an ideal environment for cranberries. Glacial deposits left kettle holes which filled with water and decaying matter, creating bogs. In 1994, after two years of lobbying by school children, the Massachusetts legislature finally recognized the cranberry as the official state berry.
You can usually find fresh cranberries in stores from mid-September to December. We love this sauce at Thanksgiving with our turkey. It literally takes 15 minutes to make and once you try it you will never go back to the canned stuff. As an added benefit, this tart little fruit promotes urinary tract health and is a nutritional powerhouse, full of antioxidants, and a good source of fiber and Vitamin C.
If a visit to the Bay State is in your future, go back in time at Old Sturbridge Village, a New England living history museum that depicts rural life in the 19th century.
Cranberry Orange Sauce
- 1 package fresh cranberries
- 1 cup water
- 1 cup sugar
- 1 tablespoon grated orange zest (orange part only)
- 1 tablespoon orange juice
Wash and drain cranberries, pick over to remove any bad berries. Add water to saucepot along with sugar. Heat water on medium until sugar is dissolved, stirring frequently. Add cranberries, heat on medium high for about 10 minutes or until cranberries split open. Berries will slightly pop. Remove from heat. Add orange zest and orange juice. Cool.
The Arkansas Delta is the sister region to the Mississippi Delta, both sharing an alluvial plain that is home to small rural towns, migratory birds, and large, flat tracts of farmland. One of the key crops grown on the Arkansas side is rice – that versatile grain that feeds a good portion of the world. A little more than a century ago, a farmer by the name of W.H. Fuller took a hunting trip to Louisiana where he saw rice growing. Thinking that the agricultural conditions in Arkansas would be quite similar, he brought the grain back, and is credited with starting the rice industry in the state. And a good job he did — because today, Arkansas is the leading producer of rice in the United States.
With so many ways to prepare rice, we opted to bring you a recipe that utilizes brown rice, which is a less processed whole grain without the husk. It retains the bran and germ layers, making it a Continue reading Arkansas Rice Reigns