Cornbread topped with Cranberries

CORNBREAD WITH CRANBERRIES

I revised my basic cornbread recipe to accommodate my extra cranberries this winter. It’s been so much fun photographing cranberries…they are colorful and beautifully translucent. During those chilly days it was uplifting to spend time in my studio photographing these lovely fruit dishes.  The warm sun coming through the windows was marvelous! One bonus was enjoying the cornbread after the photo shoot. 

CORNBREAD TOPPED WITH CRANBERRIES
CORNBREAD TOPPED WITH CRANBERRIES: Simple healthy corn bread with fresh Cape Code cranberries.
 
Serves=10
 1 cup cranberry sauce – see recipe – (make before preparing cornbread) 
1 cup unsweetened non-dairy milk
1/3 cup water
1/2 lemon (juice plus 1 teaspoon zest)
1 cup white whole wheat flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoon date paste or maple syrup
1 teaspoon vanilla extract
3 tablespoons flaxseed meal
3 tablespoons aquafaba (chick pea brine)

 

Preheat oven to 375° F. In a small bowl measure non-dairy milk and water, add juice and zest from 1/2 lemon into this liquid. Set aside. In a medium size bowl mix these dry ingredients – flour, corn meal, baking soda and baking powder. To the wet ingredients add sweetener, vanilla, flax seed meal and aquafaba then whip this mixture. Combine wet ingredients into dry ingredients. Pour batter into non-stick loaf pan. Place cranberry syrup on the top of the batter.  Bake for about 30-35 minutes. Cool before slicing.

Nutrition Facts (without cranberries)
Calories 120 Calories from Fat 13, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium108mg, Total Carbohydrate 24g, Fiber 2g, Sugars 3g, Protein 2g

CAPE COD CRANBERRIES
CAPE COD CRANBERRIES – Beautiful fresh cranberries are full of antioxidants for a healthy heart.

Enjoy adding cranberries to your winter baked goods especially when they are fresh from Cape Cod, can’t be beat!

Let’s Make Cranberry Sauce

FRESH CRANBERRIES

‘Tis the season for wonderful, healthy Cranberries – fresh from Maine. The raw berries are bitter-tasting but full of powerful antioxidants. I will add some unprocessed sugar and orange flavoring to make a tasty syrup to use in healthy plant-based baking. The cranberries will gel from their natural pectin, causing the sauce to thicken. The color and texture of the cranberry syrup is stunning, the translucent berries are especially captivating for a photographer. 

CITRUS - CRANBERRIES and ORANGES
CITRUS: Oranges, lemons and cranberries.

SIMPLE CRANBERRY SAUCE RECIPE (to be used in desserts):
Quantity:  After cooking, makes about 1 cup sauce.
2 cups raw cranberries, wash and sort
1/3 cup sugar-in-the-raw type sweetener (or to taste)
1/3 cup orange juice (fresh squeezed or 100% juice)
1 Tablespoon Grand Marnier (orange-flavored liqueur)

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So easy to make Cranberry Sauce:  Add sugar, orange juice and Grand Marnier to a small skillet. Stir and heat until sugar dissolves. Add raw cranberries, stir gently, bring to a boil. Simmer for 10 minutes, stirring occasionally. Some of the berries will pop. Don’t over stir or over cook, leave some berries whole.

 

CRANBERRY SYRUP
CRANBERRY SYRUP: This syrup is made from fresh cranberries and can be used in cakes or other baked goods.

This time I used the Cranberry Syrup to enhance my Orange Cake available in my eCookbook, see details available  on where to purchase and download my book Enjoy Cooking Whole Food, Plant-Based Desserts with CoachBJ 

CRANBERRY - ORANGE FLAVORED CAKE
ORANGE – CRANBERRY FLAVORED CAKE:  Fresh cranberries add a seasonal touch to this orange flavored moist cake.
ORANGE CRANBERRY CAKE
ORANGE – CRANBERRY CAKE:  My Orange Cake with fresh cranberry sauce turns into a delightful holiday dessert.

I used Cranberry Syrup in two other desserts, I’ll be posting more PIX soon. More ideas coming.