One of my most anticipated arrivals is the cranberry. This tart little gem – so packed with flavor – and antioxidants – is near the top of the list of my holiday season joys!!!
While most people associate the cranberry with a sweetened sauce, served with turkey, or as a juice cocktail (not the same as cranberry juice – I’m just sayin), the full benefit of the cranberry comes by eating the little buggers whole – and raw (can you say tart?!) The darker red the berry, the more exposure to sunlight they have had – and the more health benefits they offer.
That being said, if that was the only way we ate them here, their arrival would not be so celebrated. Added to an apple pie or stuffing, cooked together with fruit in a compote, or in mom’s favorite cake – drenched in a warm, buttery, sugary, creamy sauce – yup – it’s cranberry madness here this time of year.
Fresh cranberries are in the stores for only a short time – but fear not. They can be frozen by simply tossing them – unwashed and in their original bag – into the freezer, where they will reside happily for several months, awaiting their opportunity to thrill your tastebuds. If you have access to a vacuum sealer, they can be vacuum packed and will store in the freezer for much longer – especially if you have a chest freezer (and they work their way to the bottom of said freezer – and you find them several years later, in perfect condition – not that has ever happened in my freezer – I’m just saying that it might happen in a random freezer somewhere).
This recipe – for fresh cranberry coffee cake is the perfect way to start a breakfast or brunch. It is as delicious as it is beautiful – and served warm from the oven, it is worth waking up for. It goes together very quickly – and disappears even faster.
I hope you will find time to enjoy this creation during the holidays. . . If you are a cranberry lover, this is sure to become a favorite.
Wishing you a joyous and delicious holiday season,