If we were having coffee I would share this cranberry coffee cake.
I impulsively bought a 2 lb bag of cranberries, an awful lot for just the two of us. So this will be a very cranberry holiday season. My first adventure was to make this cranberry sauce: the recipe intrigued me because it contained apricot jam and almonds.
It goes like this:
- 1/2 cup honey
- 1 cup water
- 2 cups cranberries
- 1/4 cup apricot or peach preserves
- 1/4 cup toasted, sliced almonds
Boil the water and honey for 8 minutes. Add the cranberries and cook for about 4 minutes (until they are popping). Remove from the heat and stir in the jam and almonds.
I used the sauce in place of the fruit filling in a coffee cake recipe. It seems to work pretty well.
I’ve been thinking a lot about the holidays this week. We did our shopping on Monday, because Tuesday Dad had a doctor consult about his heart test results (via Zoom), so we took the food over there (where we have Thanksgiving*). That shopping trip was when I grabbed the cranberries.
I looked back at a post I wrote about surviving the holidays last year: Aunt Kate’s Safe and Sane Guide to the Holidays. It really does seem SO last year!
Finding ways to have a bit of cheer and a break up of routine without doing anything much seems to be how I’m approaching this year. I made six bright holiday print masks from bits of fabric left from projects gone by.
How about you? Do you have any fun cranberry recipes? How about ideas to be merry and bright during the dark days of winter (obviously I am northern hemisphere).
*I feel like I have to explain, so you don’t think we are cheating, that for pandemic purposes we define our “household” as including both our house and my dad’s. Since he is in his 80s, lives alone and I often need to take him to medical appointments.