Cranberries Should Never Do The Can-Can.
I recently went into a market I don’t usually shop in, but it was on my way home. I needed just a few things….. like six bags of cranberries.
It took a while to find them, and when I did, they were all rather tired, many nearly raisin-like. I found the produce man, and asked if there might be any fresher bags in the back storage. He looked at me rather oddly when I told him how many I needed, and proceeded to the back. Upon returning, he said, “I’ve got to ask you… what exactly do you do with these, anyway?”
I morphed into Martha, and told him the easiest recipe I knew:
Boil 1 cup of water with 1 cup of sugar; Add 1 bag of cranberries, and stir till they pop.
Turn the heat down and stir now and then for 10 more minutes.
He looked at me and said “I’m 48 years old. I’ve worked for this company 26 years. I never knew you could make the stuff – I thought it only came in a can.” Hmmm. He asked what else he could do with the little berries. I asked him what he liked to make at home. “Oh, I make a really good Pico di Gallo!” “There you go”, I said, “add ½ cup of chopped fresh cranberries to your Pico and you’ll love it!”
You see, these little dazzlers can really go so many places, but somehow, they’re stuck in the Holiday-Only zone. But that can change. I suggest that once Thanksgiving is past, forgo the black Friday sales, and head to your local market. Buy up the now-marked-down cranberries, place them in freezer tight bags, or glass jars, and let them have a nice cold nap till you need them in a month or two.
But I Need To Bring A Dessert… Tomorrow!
Gee, that’s never happened to me. Ever.
For those of you promised Aunt Betsy that you’d bring something sweet for Thanksgiving, and have forgotten until just now, congratulations: Good things come to those who wait.
This is my easiest cake recipe, and it’s taste is reminiscent of an old fashioned cobbler.
Cranberry Ruby Cake
Coconut oil for greasing pan (or butter)
3 cups Fresh Cranberries
¾ cup white sugar
½ cup pecans, chopped
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2 large eggs
1 stick butter (½ cup), melted
1 cup flour
1 cup white sugar
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Preheat oven to 325°
Grease an 8″ square springform pan with oil. Wash & dry the cranberries.
Place cranberries in pan.
Top with sugar and nuts, covering evenly.
Beat together eggs, butter, flour and sugar. Once smooth, pour over cranberries.
Bake for one hour, till a toothpick inserted in the middle comes out clean.
Let sit 2 minutes, and then carefully unlatch the springform,
place a plate facedown over the top of the pan,
and holding both plate and pan, flip over, so the plate is on the bottom.
Lift away the springform. Let cake cool before serving.
Hopefully you’ll like this so much, it will become part of your Thanksgiving repitoire.
Question: What do YOU make with cranberries?
5 thoughts on “Cranberry Ruby Cake: Sweet, Simple, and full of Sparkle”
Okay. Any suggestion on what type of pan to use…I don’t have a 8inch square spring form pan, I have a 9or10inch round spring form pan I use for cheesecake. Thanks again for all the great recipes and for inspiring me to get back to doing what I love…cooking!
So sorry Diane – I put in a response right after your comment and it didn’t go through!
Any pan will work – this is a very forgiving recipe! And, best part is that if you don’t want to flip over the cake, you can always just serve it like a cobbler =0)
Cute blog. is this the insockmonkeyslipper cooking blog?
Thanks, Katy =0)
It isn’t, but I guess a lot of sockmonkeys enjoy cooking!